Letters to a Young Chef

Letters to a Young Chef

by Daniel Boulud

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Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

Product Details

ISBN-13: 9781541646797
Publisher: Basic Books
Publication date: 08/27/2019
Sold by: Hachette Digital, Inc.
Format: NOOK Book
Sales rank: 544,993
File size: 1 MB

About the Author

Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.

Table of Contents

Introduction ix

Letters from Daniel

Do You Really Want to Be a Chef? 3

Mentors 13

Heat 31

Flavor 45

Sources and Seasons 59

Wine and Pastry 69

The Whole Wide World 81

Desire, Drive, and Focus 89

Attitude and Teamwork 97

Some Elements of Success 107

The Front of the House 117

A Special Kind of Life 127

The Ten Commandments of a Chef 131

A Few Letters from my Friends

Discipline Gavin Kaysen 139

Technique Jean-François Bruel Eddy Leroux 145

Mentorship Barbara Lynch 149

Flavor Corey Lee 153

Ingredients Eric Ripert 159

Recipes Dominique Ansel 163

Creativity Grant Achatz 167

Passion Marcus Samuelsson 171

Teamwork Nancy Silverton 175

Loyalty Michael Anthony 179

Recipes: A Self Portrait 183

Acknowledgments 213

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Letters to a Young Chef 3.5 out of 5 based on 0 ratings. 4 reviews.
OHchefIO More than 1 year ago
great for young chefs in culinary school or staring an apprenticeship
Anonymous 29 days ago
Good lessons for people thinking about professional cooking
Anonymous More than 1 year ago
Very helpful and insightful
Anonymous More than 1 year ago