The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant

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Clarkson Potter, 2002 - Cooking - 314 pages
4 Reviews
For foodies, restaurant fans and restaurant workers, chefs and chef-wannabes, and for everyone who devoured Kitchen Confidential, here is a revealing look at what goes on behind the scenes at the world-renowned Restaurant Daniel as chef/owner Daniel Boulud strives for perfection–and for the New York Times’ top four-star rating.

The hushed, elegant atmosphere of a fine restaurant often conceals an intensely stressful workplace where highly trained, underpaid staffers work backbreaking hours against impossible dead-lines, often at the whim of a driven and demanding yet creatively gifted boss. New York’s Restaurant Daniel is one such place. With the complete cooperation of Chef Daniel Boulud, author Leslie Brenner spent a full year at the restaurant, getting to know the staff in the kitchen, the front of the house, and the manager’s office. And she reports on it all with a vivid immediacy: the maître d’ shuffling reservations when a VIP shows up unannounced, the young pastry chef who gets passed over for a promotion (and then gets the last laugh), even the financial arrangements that keep the restaurant’s doors open for business. And underlying all the daily drama is Chef Boulud’s obsession with getting a fourth star from the New York Times.

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LibraryThing Review

User Review  - olduvai - LibraryThing

This look inside a well-known restaurant is a fun read, albeit repetitive, as writer Leslie Brenner observes, no holds barred, what goes on at Daniel, Daniel Boulud’s well-known French restaurant in ... Read full review

LibraryThing Review

User Review  - loafhunter13 - LibraryThing

The book is a natural transcription taken by the author as she shadowed the staff of the famous French restaurant and their quest to a get a fourth star from the New York Times. She spends time with ... Read full review


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About the author (2002)

James Beard Award-winner LESLIE BRENNER is the author of four previous books on wine and food. She lives in New York City.

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