The Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud and Dorie Greenspan

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Notes about Recipes in this book

  • Celery duo

    • Lee on April 05, 2015

      This has become my standard way of making mashed potatoes. It's delicious and I always am asked for the recipe. I have to say I don't usually make the braised celery part of this recipe, just the puree. Also, the milk-water cooking liquid makes an outstanding base for a fish chowder.

    • EdM on April 17, 2021

      Roots mash very easy, make sure to dry (warm oven) before pureeing. Celery (duo) challenge is cutting bottom off while keeping stalks attached. Fabulous accompaniment to Boulud's short ribs braised in red wine - puree and stalks light complements to rich ribs and sauce.

  • Lobster with sweet corn polenta

    • Lee on June 15, 2014

      The polenta was good. The lobster was ok.

  • Short ribs braised in red wine

    • EdM on April 17, 2021

      This is the Epicurious recipe, with good recommendations for combining with starch/vegs.

  • Hanger steak with shallots

    • EdM on June 09, 2018

      Not sure direction to rinse and dry sliced shallots is necessary, but it's easy. Cut hanger steak in uniform thickness pieces, and adjust cooking time as needed - plus or minus a minute or two - for each cut. Add steak jus from warming plate back into shallot-wine sauce.

  • Cranberry bean and kale stew

    • jayejoyce on August 26, 2017

      Can substitute prepared/canned canellini beans or pinto beans for the cranberry beans.

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  • ISBN 10 068486343X
  • ISBN 13 9780684863436
  • Published Nov 26 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

This cookbook offers recipes from the menu at Cafe Boulud that center around four themes: the classic dishes of French cooking (La Tradition), the seasonal specialties of the market (La Saison), dishes from cultures near and far (Le Voyage), and vegetarian dishes that celebrate the garden's harvest (Le Potager). The more than 200 recipes included here, translated by leading food writer Dorie Greenspan, convey the trademark sophistication and style of Boulud's meals in a friendly and approachable manner.

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