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Daniel: My French Cuisine Hardcover – Illustrated, October 15, 2013

by Daniel Boulud (Author), Sylvie Bigar (Author), Thomas Schauer (Photographer),

4.5 151 ratings

Editors' pick Best Cookbooks, Food & Wine

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Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.

From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions.

Daniel is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien svªr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse...with more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, Daniel is a must-have for sophisticated foodies everywhere.

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Editorial Reviews

Review

"Just when you think you know everything about one of your closest friends, he surprises you with anecdotes, reflections and insight. French cuisine is in Daniel's blood, but this book---the most personal he has written---goes well beyond the traditional rules and codes of French cooking. It's an intimate look at Daniel as a chef, and a vivid portrait of Daniel as a person, highlighting the art and science in his iconic and regional cooking, and the humility that guides everything he does." --Thomas Keller, Chef/Owner of The French Laundry

"Daniel: My French Cuisine is a beautiful homage to not only French cooking, but also to its culture. Mastering techniques, and ultimately creating harmony, is what Daniel accomplishes brilliantly in this stunning book. I'm inspired by the exquisite photography and also by the riveting essays by Bill Buford that highlight the talent, curiosity, sense of hospitality and the legendary generosity of Daniel." --Eric Ripert, Chef/Co-Owner, Le Bernardin

"Reading Daniel: My French Cuisine, I experienced a very Proustian emotion; I was back at age 13 in my mother's kitchen restaurant in Lyon. From Daniel's remembrance of Chefs Nandron and Bocuse to the Lyon market and his coming to America, I was young again, cooking in France and New York. Thoroughly grounded in classical training, passionate and talented, Daniel has created an exciting, personal, and innovative cuisine in his multiple restaurants and has become a leader in the extraordinary rise of American cuisine of the last 20 years." --Jacques Pepin, Chef, Author, Teacher

"This book is a true representation of all that has contributed to the success and reputation of Restaurant Daniel over the past 20 years. My friendship with Daniel has spanned the last three decades, starting when we both began our careers in New York City. We have grown along a parallel path, and I am pleased to be able to call Daniel one of my oldest friends. I have a great respect for him as a man and as a chef." --Jean-Georges Vongerichten, Chef/Owner of Jean-Georges

"Grand tenors of the kitchen, such as my friend Daniel, never cease to enchant me. Daniel: My French Cuisine shows his extraordinary journey, marked by relentless conviction, overwhelming passion, his instinctual culinary intelligence, and just the right amount of ambition. Along the way he has cultivated his ceaseless inquisitive nature-the hallmark of visionary insight." --Michel Guérard, Chef / Owner Les Prés d'Eugénie - Michel Guérard

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.

Product details

Publisher ‏ : ‎ Grand Central Publishing; Illustrated edition (October 15, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 416 pages
ISBN-10 ‏ : ‎ 145551392X
ISBN-13 ‏ : ‎ 978-1455513925
Item Weight ‏ : ‎ 6.02 pounds
Dimensions ‏ : ‎ 10.5 x 5 x 11.5 inches

Best Sellers Rank: #264,303 in Books (See Top 100 in Books)
- #167 in French Cooking, Food & Wine
- #312 in Gastronomy Essays (Books)
- #1,123 in Celebrity & TV Show Cookbooks

Customer Reviews:
4.5 151 ratings

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Sylvie Bigar
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Award-winning food and travel writer Sylvie Bigar was born in Geneva, Switzerland, and is based in New York City. Her writing has appeared in The New York Times, Washington Post, Food & Wine, Forbes.com, Saveur, Bon Appetit, Food Arts, Departures, Travel & Leisure, Town & Country, and National Geographic Traveler, among others. In French, Sylvie has contributed to Le Figaro, Histoire magazine, Le Temps and FrenchMorning.com
Cassoulet Confessions, Food France, Family and the Stew that saved my Soul: When Sylvie Bigar accepted an apparently anodyne assignment on cassoulet, France’s ancestral bean and meat stew, she could not have known that she was about to jump into a rabbit hole that would lead her miles away from her upper-crust childhood in Switzerland and force her to reckon with her identity and her own dramatic family history. In her poignant memoir. Sylvie traces her journey through the stunning French countryside as she learns the deeper meaning of authentic cassoulet from her culinary guru. Along the way, she blends generational family drama with her gastronomic training. Engulfing the reader in the simmering smells of the French kitchen, Cassoulet Confessions is a story to savor. Visit sbigar.com and @sylviebigar
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Daniel Boulud
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4.5 out of 5

151 global ratings

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Erika Brown

Stunning book

Reviewed in the United States on April 9, 2014

Verified Purchase

I actually purchased two of these, as a permanent memento for the 50th birthday dinner for my brother (one for us, one for he and my sister-in-law). It's a stunning volume. A show stopper (if it weren't so beautiful, it could also be a door stopper it's so large!)

Really I am an avid cook and I know my way around a kitchen. I appreciate fine food prepared by a fine chef. And Daniel in NYC is one of the best meals I've ever had (especially if you count the experience, the service). And it is for that reason, I'll say I love this book, yes, but not as a cook book. DO NOT buy it as such. It is a wonderful compendium of a life in fine cuisine, with recipes from Daniel Boulud's restaurant. It's part chronicle, part food porn, part celebration of a fine man in food. Buy the book to celebrate that, and slowly flip from page to wonderful page to see the things you could never (and should never) make yourself.

For practical, Daniel Boulud-like recipes, buy a book by Dori Greenspan, Boulud's collaborator for books. She's fantastic. And I know Mr. Boulud has other great, practical cook books.

Buy this one to commemorate a stunning treasure that we have here in food. (And if you go to Daniel for a special dinner like I did, buy the book as a gift to remember an unforgettable night.)

7 people found this helpful

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Chefette

Bought three!

Reviewed in the United States on September 1, 2018

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First off....to respond to one of the online comments I saw, this is NOT a home cook cookbook. It's a cookbook for highly trained professionals who have the proper equipment. I am a highly trained professional and I would never attempt these recipes. This is a beautiful book to look at and dream. I did buy three of them, one for myself and two as gifts for foodies in my life. Dine there sometime it will cost you a small fortune to experience these recipes. One meal there was $500 per person, speaking from personal experience. This book is to relive that experience and to share it with others. Daniel is the pinnacle of my profession that every chef should aspire to or at least dream of aspiring to. But not for home cooks. Enjoy the book as it's meant to be. I weighed the book it's a 6 pound volume. It's perfect for every foodie on your list. Beautifully done.

9 people found this helpful

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Aaron M Kirsch

Simply the best

Reviewed in the United States on August 10, 2022

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One of the worlds most talented and humble cooked to have ever lived, this book and the Recipes with in it can produce world-class food indeed

One person found this helpful

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Kevin W Armstrong

Spectacular

Reviewed in the United States on October 26, 2013

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A great book from a "real" Chef! In a world full of celebrity cooks and chefs, Boulud and his collaborators write an excellent book which expresses the food and ideas and experiences behind the food. This book is about three star restaurant food, both new and classic, and differentiates it from the four menus it shares for the home. It is one of the rare books that gives you insight into the craft, art, and trade of the icons of the restaurant world who still focus on what Chef's should focus on, their restaurants!

One person found this helpful

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Barbara LaManna

Enjoyable and exciting except for…

Reviewed in the United States on March 29, 2015

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Daniel: My French Cuisine

Restaurant Daniel is a pretty upscale restaurant, and I enjoy buying cookbooks from those types of restaurants and challenging myself to replicating meals from those books. Hence I came to Daniel: My French Cuisine, albeit somewhat after it had first made its appearance in the marketplace.
My copy of Daniel arrived with a solid thud, a fitting sound for a book over 1 and ½ inches thick and big enough, when opened, to push my feet off of the coffee table. A quick flip-through. Beautiful pictures throughout. The restaurant recipes involved many steps, but each step was precisely explained, as were the recipes in the section on some of the meals that Daniel cooks at home.
Then, my first test. Did the plating instructions match the restaurant meal photographs? I chose a recipe and flipped back and forth a number of times… and then a number of times more, excited to find that the instructions coincided with the pictures down to the last piece of garnish. My excitement built. If I wanted to, I could make a plate that looked exactly like what I could buy at Restaurant Daniel. Nice!
Now, on to step two: the introduction. Was the point of the book clearly stated. Well, yes it was. In the introduction, Daniel set the parameters and, in a sense issued a reminder (or warning, perhaps) that he has many people involved in the preparation of his restaurant food (brigade is the key word) and that he lives above the restaurant which implies (as he would later state in the last section) that a quick run to the restaurant to pick up some truffles for dinner was not a luxury that many of us have.
Aware, and therefore undaunted, I moved on to a leisurely look at the rest of the book, and my next test: Does the book do what it set out to do in a consistent cohesive fashion?
There are three sections to the book. The first section, and the longest, contains the restaurant “evolutions.” For those who are up to the challenge, this part of the book offers the opportunity to replicate the high level meals as they are at the restaurant. This section is divided into Appetizers, Fish, Meat and Desserts. All the plates are complete in themselves, just as they are served at the restaurant. Notably absent are salads and soups. There is no section called “sides,” nor any section devoted mainly to vegetables. These omissions can be justified, certainly, but their absence should be mentioned. Happily, anything used to produce the food can be found on the sources page, and there were alternatives given for much of the equipment.
The third section of the book is called Daniel Cooks at Home. Again, there are in this section plenty of opportunities for cooks. It has four sub sections, all indicating areas of influence: Alsace, Normandy, Provence, and Lyon. Here the reader will find some of the items previously mentioned as missing from the first section. There are, for example, some sides.
Then, I shifted to the second section. While the first and third sections were filled with energy, challenge, insights into Daniel’s “evolving” of the recipes, and how he actualizes them on plates, this section seemed leaden, and not just because it was more prose or because it did not contain any recipes. The second section is the “Iconic Sessions” section. There is a definition for “Iconic” at the beginning of the section, but these recipes can also be understood as tour de force recipes that exist, for the most part, in the cannon of French Aristocratic cooking. Rococo in nature, they are akin to “Terducken”…a production that involves stuffing a small bird inside a larger one, and that one inside a larger one, eventually stuffing that into a duck, and finishing by stuffing the duck into a turkey. Section two just seems to be out of place. This is not because the concept does not fit into the overall concept of the book(recipes that are connected to Daniel’s life in French cooking), but because it is written as essays by a different person (Bill Buford). While I know that the word essay comes from the French word to walk, as to walk with an idea, “essays” in this section seem more like watching a rhythm-challenged person trying to break dance. Sometimes things go right, sometimes wrong, and many times they embarrassingly uncomfortable to see. Buford is well credentialed, but the whole section lacks the sparkle and energy of the other two sections. His use of the “impersonal “you” comes across as sophomoric (He has been called to task for this before,) and proscriptive, and his frequent focus on himself as frequently befuddled raises the word befuddlement to new levels. In many parts of this section, there are more pictures of Daniel than appearances in the text. In all other sections, Daniel’s voice comes through. Here it is lost or muddled. (For an example of one of many strange inclusions, look over page 288, right column, the last four paragraphs beginning with “I heard it was Carême…” ?????) The reader has to work harder, a lot harder, to see Daniel dealing with bringing these recipes to life in modern times while retaining their “iconic” nature.
(I did learn that Buford sweats a good deal, and he seems to feel that this project that he is involved with is a life or death matter, and that he continues to sweat at being entertaining. He is better when it comes to researched material and providing background for the Iconic Session presentations, but still is heavy handed.)
The photographs in part two raise, but still do not save this section. Discounting the obviously (and sometimes painfully) posed “candids,” there are many pictures that show the concentration, interest, and delight that Daniel has in the whole process of making these foods, and which underscores how intensely he works. (Two of my favorite pictures in this section are on page 300 and the large picture on page 311. You can’t fake that intensity.) The photographs of the final products are technically excellent, but the food itself comes from a much earlier time in culinary history, hence the images tend to be of dense creations whose very visuals may send one’s cholesterol skyrocketing or may make one pause to reflect on scheduling an appointment for an electrocardiogram.
So, on to my last test: Did the book inspire me? For the most part, yes, Because everything was so spelled out in section 1 and 3, I could understand what was going on and see variations if I wished to make things more my own. I could hear Daniel’s voice. In section 2, not so much, or not at all. While interesting to consider, the results suggested to me that there was a reason why many of the “Iconic” recipes have faded or been transmuted into something else.
Generally, there are two groups of people who purchase a high level restaurant based cookbook, those who plan to use it, and those who just like looking at books of this type. The latter group, those whose joy is in the perusing alone, will have much to enjoy: the pictures are beautiful, the text in both the first and third section is interesting, and the book graces a coffee table with elegance, and mass. These readers may even like the Iconic Sessions.
People who have paid out small fortunes for a book like this and have plans to use it at home probably are not (or really should not be) timid cooks. They will appreciate the photographs which are almost schools themselves in Boulud’s style of plating. They will appreciate that the photographs match the plating directions, something that often is a glaring problem in other books of this level. They will appreciate the attention to detail in the recipes. They will appreciate the frequent inclusion of alternative techniques to be used if the suggested equipment is not available. They will appreciate the list of sources that make easier finding what Daniel used in the production of his food.
Both groups may well appreciate being invited into the world of Daniel Boulud. I certainly did, and I have gone through the book many times already, but I feel that the Iconic Recipes could have been either moved to the end or handled by someone who could have made his or her work mesh better with the overall energy of the book.

22 people found this helpful

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David Allen

If I could cook as well as Daniel

Reviewed in the United States on February 19, 2014

Verified Purchase

I love everything about Daniel's book and if you really read it, it's good enough for everyday or above average foodies. The pix are great, and the history is legendary. Thanks, Daniel for something accessible for the mass foodie's in the world. The book lives up to it's behemoth weight, but on Prime, no big deal! Thanks, D!

Reviewed in the United States on May 19, 2019

Verified Purchase

This book was purchased as a gift and they loved it! They have purchased it for other people as a gift as well!

2 people found this helpful

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JP

Inaccurate description

Reviewed in the United States on May 7, 2024

Verified Purchase

Book is great. But the product photos showed this book was signed. The book I received was not. Very disappointing because this was a gift for someone.

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mauro

ottimo

Reviewed in Italy on September 14, 2015

Verified Purchase

ottimo libro invio accurato e rapido, libro ottimo come struttura ricette del ristorante seconda parte ricette storiche eccellenti come pure ricette casalinghe e cucina regionale.

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RegularCustomer

Daniel, fantastic

Reviewed in Canada on January 16, 2014

Verified Purchase

Whether you actually "attempt" some of these wonderful recipes or not; you won't be disappointed just reading through them over and over. This book is a "must" for those devoted to the pursuit of sensual food pleasures. The photos will make your mouth water. Daniel -- please come to my house; you are a welcome guest any time.

Danny Marbella

This has to make your Bucket List ...... Amazing!

Reviewed in the United Kingdom on January 15, 2014

Verified Purchase

It is a truth universally acknowledged that a renowned chef at the head of a high-end destination restaurant must want to publish a cookbook that will immortalize his career like Marcos white heat or Bras Essential Cuisine.

It would be a mistake to assume, though, that Daniel is just another trophy cookbook to gather dust on your coffee table. True, its A hefty mass bit it announces that this is a Serious Cookbook Showcasing Chef Boulud's Considerable Talent.

And as you would expect, it is filled with recipes most of us would never even attempt--it is a mystery why chefs, with an entire kitchen brigade to help them, think we mere mortals can execute their creations without ending up in a puddle of goo on the floor.

This is the kind of book that could seriously undermine the kitchen confidence of even the most experienced among us. That said, Chef Boulud has charmingly proffered an email address should you need any help with his recipes.

Of course it is a beautifully designed book in the coffee table genre with crisp, pristine photographs of food accompanied by recipes with multistep directions and lengthy lists of ingredients. Take the recipe as seemingly simple as White Truffle Scrambled Eggs: it is broken down into three separate parts and has a total of twelve ingredients.

This is why you should be willing to pay so much to eat in a restaurant like Daniel rather than attempt to cook his dishes at home.

But there is more to Daniel than its formulaic art book presentation. Sandwiched between Part I: Recipes from Restaurant Daniel and Part III: Daniel at Home (you don't really think this is where you will find recipes you can cook, do you?) is Part II: Iconic Sessions, a series of witty essays written by Bill Buford, an author and staff writer for the New Yorker who studied cooking at L'Institut de Paul Bocuse in Lyon, France.

These essays are pure gold and lighten the mood of Daniel considerably. In fact, they make the book. Here Daniel Boulud, through Mr. Buford, demonstrates some iconic haute cuisine dishes, a kind of homage to his early years as an apprentice chef to the equally iconic Paul Bocuse in Lyon (considered the gastronomic capital of France).

While written in the first person, the essays manage to both elevate and humanize Chef Boulud so that he comes across as a formidably talented chef who also wouldn't mind sitting down with you over an omelet and a Bottle of wine.

The dishes Daniel Boulud along with his staff and Bill Buford prepare in Iconic Sessions are so over the top they look like caricatures of French food: Turbot Soufflé, Jambon au Foin (that would be ham cooked in a nest of hay), Tête de Veau en Tortue (you should see the photo of the whole head of veal that is wrapped in cloth and plunged in a huge copper stock pot), Coulibiac, Canard à La Presse and more.

It took me back to working with my Grandfather a master cold Kitchen Chef with all the amazing work that would today still win you best in class at any Culinary Competition its just a shame its no longer loved and treasured...

As in the Intro:

"It is accepted that French food is normally challenging to prepare, that it can be inflexible in its orthodoxies, obsessive in its attention to detail. But nothing about these dishes was normal. They were extreme . . . Our itinerary was Daniel Bulould's doing. Daniel, who is on a first-name basis with the entire world, was also our Daniel, our boss, our patron, our team captain, our instructor, and the only person any of us knew who actually knew how to make everything. For him, these dishes loomed gigantic. They were bigger than what they seemed to be, and what they seemed to be was already very big. They were food, and craft, and art, and metaphor. They were `iconic,' he said."

No wonder Unesco has enshrined French gastronomy as part of humanity's cultural heritage.

And thank goodness Daniel Buloud is around to keep the French gastronomic art form alive. Daniel may be a trophy cookbook, but with the essays by Bill Buford included, it's a trophy worth displaying.

2 people found this helpful

Doug Hawes

Fine Food, Great Read

Reviewed in Canada on August 22, 2014

Verified Purchase

This book is full of stories, has great pictures and very detailed recipes for somewhat difficult to prepare dishes. I plan to eat at several of Daniel Boulud's restaurants and this book is a good preparation for the experience.

One person found this helpful

Amazon Customer

Five Stars

Reviewed in Canada on February 8, 2017

Verified Purchase

Fantastic photos and a lot of great insights but be warned that these recipes are damn complicated.

2 people found this helpful

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