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The Cafe Boulud Cookbook: French-American Recipes for the Home Cook Hardcover – 26 Nov 1999

4.7 out of 5 stars 3 customer reviews

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Product details

  • Hardcover: 300 pages
  • Publisher: Simon & Schuster (26 Nov. 1999)
  • Language: English
  • ISBN-10: 068486343X
  • ISBN-13: 978-0684863436
  • Product Dimensions: 20.7 x 3.3 x 23.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 987,404 in Books (See Top 100 in Books)

Product Description

Review

Jean-Georges Vongerichten

chef-owner Jean-Georges, Jo Jo, Vong, and The Mercer Kitchen, New York City, and Prime, Las Vegas

Thomas Keller

chef-owner, The French Laundry, Napa Valley, California

Daniel Boulud has influenced chefs for years with his innovative methods and flavor combinations. Now his inspiring cookbook proves that great French cuisine

doesn't have to be complicated cuisine.

Colman Andrews

editor, "Saveur"

It is a measure of how genuine and refreshingly unpretentious the Cafe's cooking is that Daniel Boulud and Dorie Greenspan have been able to present it so accessibly and temptingly, in book form, to those of us who can't enjoy it in situ every night.

Patricia Wells

author of "Bistro Cooking" and "Patricia Wells At Home In Provence"

Daniel Boulud is a rare breed of chef, one who seamlessly merges the best of

French cuisine with the modern flavors of America. In this new book, he is at his best: It's cafe fare with imagination, focus, purpose, and massive depth of flavor.

Charlie Trotter

chef-owner, Charlie Trotter's, Chicago

Well, of course Daniel Boulud is a food genius. Everybody knows that! What he's done with the "Cafe Boulud Cookbook," though, is utterly tremendous. Home cooks will be bowled over by his passion for the simple and straightforward. These are the kinds of recipes that truly make cooking fun!

Thomas Kellerchef-owner, The French Laundry, Napa Valley, CaliforniaDaniel Boulud has influenced chefs for years with his innovative methods and flavor combinations. Now his inspiring cookbook proves that great French cuisinedoesn't have to be complicated cuisine.

Colman Andrewseditor, "Saveur"It is a measure of how genuine and refreshingly unpretentious the Cafe's cooking is that Daniel Boulud and Dorie Greenspan have been able to present it so accessibly and temptingly, in book form, to those of us who can't enjoy it in situ every night.

Patricia Wellsauthor of "Bistro Cooking" and "Patricia Wells At Home In Provence"Daniel Boulud is a rare breed of chef, one who seamlessly merges the best ofFrench cuisine with the modern flavors of America. In this new book, he is at his best: It's cafe fare with imagination, focus, purpose, and massive depth of flavor.

Jean-Georges Vongerichtenchef-owner Jean-Georges, Jo Jo, Vong, and The Mercer Kitchen, New York City, and Prime, Las VegasI salute Daniel's talent for creating classic French dishes in his signature style. This book brings this gift of his to life, enabling the reader to create these delicious meals in their home kitchen.

Charlie Trotterchef-owner, Charlie Trotter's, ChicagoWell, of course Daniel Boulud is a food genius. Everybody knows that! What he's done with the "Cafe Boulud Cookbook," though, is utterly tremendous. Home cooks will be bowled over by his passion for the simple and straightforward. These are the kinds of recipes that truly make cooking fun!

Jean-Georges Vongerichten chef-owner Jean-Georges, Jo Jo, Vong, and The Mercer Kitchen, New York City, and Prime, Las Vegas I salute Daniel's talent for creating classic French dishes in his signature style. This book brings this gift of his to life, enabling the reader to create these delicious meals in their home kitchen.

Thomas Keller chef-owner, The French Laundry, Napa Valley, California Daniel Boulud has influenced chefs for years with his innovative methods and flavor combinations. Now his inspiring cookbook proves that great French cuisine doesn't have to be complicated cuisine.

Patricia Wells author of "Bistro Cooking" and "Patricia Wells At Home In Provence" Daniel Boulud is a rare breed of chef, one who seamlessly merges the best of French cuisine with the modern flavors of America. In this new book, he is at his best: It's cafe fare with imagination, focus, purpose, and massive depth of flavor.

Charlie Trotter chef-owner, Charlie Trotter's, Chicago Well, of course Daniel Boulud is a food genius. Everybody knows that! What he's done with the "Cafe Boulud Cookbook, " though, is utterly tremendous. Home cooks will be bowled over by his passion for the simple and straightforward. These are the kinds of recipes that truly make cooking fun!"

Colman Andrews editor, "Saveur" It is a measure of how genuine and refreshingly unpretentious the Cafe's cooking is that Daniel Boulud and Dorie Greenspan have been able to present it so accessibly and temptingly, in book form, to those of us who can't enjoy it in situ every night."

From the Inside Flap

"COOK THE SAUCE ANOTHER MINUTE, THEN ADD JUST A TOUCH OF OLIVE OIL", urges Daniel Boulud in his kitchen at Cafe Boulud in New York City. "Not too much. That's it", he exclaims. His voice carries his passion as he swirls the copper pan holding the finished dish. Over the tops of his glasses he assesses the color and takes in the aroma of the sauce. Then he brings a few drops of it to his lips. After thirty years of cooking in France and America, the chef knows what he wants. "I'm looking for balance", he explains. "A hint of herb, a little acidity -- sweet seafood needs a bit of sharpness -- and all the brininess and flavor of the scallops". It is a simple but perfect recipe and it has been given all his attention, commitment, and talent -- as have each of the recipes in this simple but perfect cookbook.

Daniel Boulud's Cafe Boulud Cookbook contains all his creative cooking skills made accessible. By means of Dorie Greenspan's expertly written recipes, Daniel accompanies you into your home kitchen, where his inspiration becomes yours and his instructions are easy to follow. With little effort, you find yourself reproducing his magic on your own stove.

One ingredient for a perfect dish is family tradition. In the book's first section, La Tradition, we are transported to the original Cafe Boulud run by Daniel's grandparents on the outskirts of Lyon -- France's culinary capital. Daniel's education as a cook began with his grandmother and the Poulet Grand-mere she lovingly prepared for her guests. It continued with great chefs that shaped his unique interpretation of home cooking. Recipes such as Skate with Brown Butter and Capers, Hanger Steak with Shallots, and splendid Pommes Fritesreveal the influences of his French roots.

But tradition also includes respect for seasonal ingredients. In the next section, La Saison, Daniel accompanies us through the market. We select peas and sugar snaps that are ready to tumble into the pot for the Chilled Spring Pea Soup. Fresh corn becomes the surprise ingredient in Lobster with Sweet Corn Polenta. Complete the celebration of the seasons with Ruby Grapefruit with Pomegranate Sabayon or a milk chocolate-cherry tart like no other.

In the third section, Le Voyage, Daniel Boulud's Cafe Boulud Cookbook takes us on an exploration of many of the world's cuisines with dishes as varied as Italian-style Veal Gremolata, Spanish Gazpacho with Anchovy Toast, or a fast and easy Asian salad of crab, cucumber, and mango. Imagine yourself under the warm Middle Eastern sun as you taste Daniel's Coffee-Cardamom Pots de Creme.

In the last section, Le Potager, Daniel offers an extraordinary selection of vegetarian dishes, from easy starters like Heirloom Tomato and Goat Cheese Salad to main courses such as Lemon-Lime Risotto with Asparagus or bone-warming Root Vegetable Cassoulet, and, of course, sublime desserts to cap any meal.

Daniel Boulud's Cafe Boulud Cookbook opens wide the door of his kitchen and invites you in with 150 recipes that will unfailingly stimulate your passion for flavor while offering a healthy, easy, and modern approach to good eating. He also provides a collection of basic recipes that are used at Cafe Boulud; a glossary of terms, techniques, and ingredients; and a short batterie de cuisine, a guide to pots, pans, and a few gadgets. He even provides a list of trusted suppliers so you can find the same ingredients heuses at Cafe Boulud. Thirty-two pages of color photographs of finished dishes prepared personally by Daniel will allow you to see, and almost smell and taste, what you are cooking. Watch as this book becomes the extension of your own hands. Whether making a salad for one or a dinner for eight, let Daniel Boulud's Cafe Boulud Cookbook be your reliable guide to great food.

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Top Customer Reviews

Format: Hardcover
What a delicious read! Those of us lucky enough to have dined at Daniel Boulud's "Café Boulud" (and "Restaurant Daniel") in New York City, know there are no better restaurants in the world. What is surprizing is that Daniel and co-writer Dorie Greenspan provide over 300 pages of scrumptious recipes we amateurs can make in our own kitchens. In the words of Martha Stewart (who writes the Foreword), "This very full and very wonderful and personal compilation (of Daniel's recipes) enables us to easily create dishes that are very like his own. I am off to my kitchen now to make..."
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Format: Hardcover Verified Purchase
I like the recipes in the book. They are not easy to make, but it is possible if you have experience.
The ingredients are not so difficult to find and the results are delicious.
For Europeans, you need to translate the american weight jargon into grams and kilo's....
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x9f4bc2b8) out of 5 stars 27 reviews
52 of 52 people found the following review helpful
HASH(0x9f4ecd08) out of 5 stars A must have cookbook 12 Jan. 2000
By A Customer - Published on Amazon.com
Format: Hardcover
This is by far the best cookbook of the year (French Laundry 2nd IMHO). Not only are the recipes within the grasp of the average home cook, but they taste great as well. I've eaten at Daniel and Cafe Boulud and and more than a few of the dishes I've enjoyed at the restaurants are in this book. I've cooked over a dozen dishes and haven't had a disappointment yet. Most, if not all ingredients are easily accessible and no exotic kitchen tools or highly advanced cooking techniques are neccessary for 90% of the recipes. If you love to cook and eat, this book is a must have.
49 of 53 people found the following review helpful
HASH(0x9f4ef210) out of 5 stars A delicious book 21 Jan. 2000
By Lissy Friedman - Published on Amazon.com
Format: Hardcover
I am really enjoying reading this book. The informative passages preceeding each recipe give some insight into the origin of the recipe and alternative ways to prepare and serve. I usually put post-it notes on each page that holds a recipe I want to prepare, but this book is just packed with goodies so I won't bother with the post-its. I particularly liked the traditional French recipes. Also, I feel that the methods used are relatively simple and easy for the average cook to execute, which is a tribute not only to the quality of Boulud's ability as a chef but also as an author. A lot of chefs' cookbooks get knocked (and mostly justifiably so) for being too complicated or esoteric for the layperson to relate to and use, but this chef's cookbook is the delicious exception to the rule. I thoroughly recommend this book.
21 of 21 people found the following review helpful
HASH(0x9f4ef1b0) out of 5 stars A very good thing 17 Nov. 2003
By B. Marold - Published on Amazon.com
Format: Hardcover
Martha Stewart captured the charm of this book in her introduction when she says `...I cannot wait to open it again (for)... those recipes that I want to try immediately... then to all the other recipes, because I'd like to try them also'. I have felt that same urge while reading other great cookbooks, such as Julia Child's `Mastering the Art of French Cooking', to which this book is a worthy amendment. This urge is a sure sign that the author(s) of the book have something which have touched your sensibilities.
It is important to note that while Daniel Boulud is the headliner, there is a very important co-author, Dorie Greenspan, who has won more cookbook awards than any three celebrity chefs put together. It's hard to determine exactly how much Dorie contributed, but, as a major cookbook author in her own right, I have to believe her contribution was a lot more than transcribing Boulud's words from tape recordings and notes. My guess is that, at the very least, she was instrumental in translating the recipes from the restaurant to the home kitchen. Her contribution must be, therefore, essential to the attraction of this book.
As other reviewers have noted, the book, like the menu at Café Boulud, is divided into four independent sections covering French, World, Seasonal, and Vegetarian cuisines. In evaluating the recipes, I believe this division is incidental. All of the recipes are easily identifiable as having sprung from the French culinary tradition. The only thing distinguishing one section from the others in my reading is that the first section on traditional French recipes presented a concrete look at the elements of Nouvelle Cuisine in the Troisgros brothers recipe `Salmon and Sorrel Troisgros'. In the past, I have read many generalities but few real examples on what this movement is really about. I thank Daniel and Dorie for that. There is, of course much, much more.
While the subtitle of the book proclaims it to contain recipes for the home cook, these are primarily only practical for the `foodie' cookbook collector, food hobbist, weekend meals, and special entertaining meals where the added cache of preparing something from Café Boulud adds interest to the feast. Almost all recipes are LONG, with long ingredients lists. Many recipes include long marinades and braises. Most recipes include substantial subpreparations such as for stocks and sauces. Luckily, the authors always add a warning when the technique requires a plan ahead step. None of this detracts from the type of enthusiasm Martha Stewart had for the book, as I felt the same thing. These are good recipies.
It is to our advantage that the new interest in food in the US is centered around both American and French cuisines, as this means that very few ingredients used in this book will be hard to find. I have even seen Jerusalem artichokes in my local supermarket. No need to travel to a farmer's market or to the regional megamart. Spices and herbs should be no problem. The hard to find stuff is more likely to be things like sweetmeats and marrow bones.
I found no errors in this book. The closest it came was to relate Jerusalem artichokes with globe artichokes in the main section of the book. The two are not botanically related, and this is cleared up in the appendix on ingredients. In general, I find such appendices on tools, techniques, and terms to be of little value, since, being just a few pages long, they invariably omit something you may look for. This book's appendices have good content, but they fail to explain many of the French culinary terms. I also give little credit to the pantry recipe sections, but, in this book and other good books like it, you need to know how the author prepared their veal stocks and the like to really know how their stuff is supposed to turn out.
The color pictures in this book are the way I like them in separate sections, all together, so you can page through all the pictures to choose a dish. In this book, the pictures are divided into the four sections of recipes. Very wise.
This book is MUCH better than the later `Chef Danial Boulud: Cooking In New York City', where the celebrity chefs started entombing their cuisine in coffe table books with lots of useless photographs. The absence of Ms. Greenspan's influence is also felt in the latter volume.
Even at $35, this book is a keeper.
35 of 39 people found the following review helpful
HASH(0x9f4efa20) out of 5 stars I got a standing ovation because of this book! 19 Mar. 2001
By A Customer - Published on Amazon.com
Format: Hardcover
Three of my seven courses at my latest dinner party were from this book and all three were astounding! The Pancetta-wrapped Tuna with Ramp Puree was perfect in bite-sized pieces for hors d'oeuvres. The Braised Short Ribs were so meltingly tender that no knives were necessary. And the Celery Duo that accompanied them was so simple to make and the surprise hit of the evening. For dessert, the Chocolate Mousse Trio was the best I've ever had. After the first bite, everyone just stood and clapped and toasted to me! This book is loaded with great photos and the directions are very clear for the home cook. It is now one of my top three cookbooks ever.
33 of 37 people found the following review helpful
HASH(0x9f4ef8c4) out of 5 stars 4 star dishes that actually work at home 17 Nov. 1999
By Leslie Brenner - Published on Amazon.com
Format: Hardcover
Daniel Boulud, one of America's best chefs, has teamed up with one of America's best cookbook authors, Dorie Greenspan, and the results are delicious. Café Boulud Cookbook is wonderful for picking up and reading--transporting one to Boulud's hometown of St.-Pierre de Chandieu, a small village near Lyon, France, inspiring dreams about Chicken Grand-Mère Francine, and back again to Café Boulud in New York City. But beyond that, the book is filled with dishes that not only make me hungry, but actually inspire me to run out and buy the ingredients and make them. And best of all, the recipes actually work! Nor are they too difficult. Boulud's voice comes through loud and clear in the wonderful headnotes, and Greenspan's gentle hand-holding is evident in the careful and thorough instructions. Bravo!
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