Daniel Boulud's Café Boulud cookbook : French-American recipes for the home cook / Daniel Boulud and Dorie Greenspan ; foreword by Martha Stewart ; color photographs by Gentl & Hyers.

Format:

Book

Author/Creator:

Boulud, Daniel.

Contributor:

Greenspan, Dorie.

Laurie Burrows Grad Collection (University of Pennsylvania)

Standardized Title:

Café Boulud cookbook

Language:

English

Subjects (All):

Cooking, French.

Café Boulud.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

400 pages : illustrations (some color) ; 24 cm

Other Title:

Café Boulud cookbook

Place of Publication:

New York, NY : Scribner, [1999]

Summary:

"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.

Contents:

La tradition the traditional dishes of French cooking

Soups, Starters, Small Dishes, Lunches, and Anytime Food 14

Main Courses 40

Side Dishes 73

Desserts 86

La saison the seasonal specialties of the market

Soups, Starters, Small Dishes, Lunches, and Anytime Food 108

Main Courses 131

Desserts 164

Le voyage dishes from lands far and near

Soups, Starters, Small Dishes, Lunches, and Anytime Food 186

Main Courses 218

Desserts 249

Le potager vegetarian dishes that celebrate the bounty of the garden

Soups, Starters, Small Dishes, Lunches, and Anytime Food 264

Grains, Beans, Pasta, and Risotto 294

Roasted, Stuffed, and Braised Vegetables 310

Desserts 329

Base Recipes 345

Batterie de Cuisine 375.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

068486343X

9780684863436

OCLC:

41674223

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page