Daniel's Dish: Entertaining at Home with a Four-star Chef

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Filipacchi Pub., 2003 - Cooking - 192 pages
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With sumptuous photographs of each dish and recommendations for the perfect wine pairings, celebrated chef Daniel Boulud makes it easier than ever to delight and impress your family and friends with these thrilling yet accessible dishes and recipes straightforward enough for even an amateur to attempt. With some planning and fresh, seasonal ingredients, the home chef can create dishes that reveal the depth of flavor and surprising contrasts patrons have come to expect at Boulud's restaurants.



Many of the delectable delights - including cocktails and starters, fish and shellfish, meat and poultry dishes, breads and desserts - have been tested at Boulud's four star restaurant DANIEL and have been compiled here for the first time. Daniel's Dish is the ideal book for everyone who loves to cook - and eat!

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Daniel's Dish: Entertaining at Home With a Four-Star Chef

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Boulud is the chef/owner of three New York City restaurants-the four-star Daniel, the slightly more casual Caf Boulud, and DB Bistro Moderne (perhaps most famous for its foie-gras hamburger)-as ... Read full review

About the author (2003)

Daniel Boulud was raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Cafe Boulud in New York, a Cafe Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appetit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen and as a caterer out of her fifth-floor walk-up, Clark decided upon a more sedentary path. She earned an MFA in writing from Columbia University, and began a freelance food-writing career. Clark is currently a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written more than thirty-two cookbooks, including In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, where she now lives with her husband, Daniel Gercke, and their daughter, Dahlia.

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