Cooking with Daniel Boulud by Daniel Boulud

  • Cherry tomatoes stuffed with crab guacamole

    from Cooking with Daniel Boulud Cooking with Daniel Boulud by Daniel Boulud

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Summer
    • Ingredients: cherry tomatoes; yellow cherry tomatoes; avocados; Tabasco sauce; crabmeat; shallots; coriander leaves
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Notes about Recipes in this book

  • Acorn squash risotto with spices

    • katiesue28 on October 10, 2023

      This was a delightful risotto. I was worried that the spices would be overwhelming, but it balanced out perfectly with the Virginia ham. We served the risotto in normal bowls vs. the acorn squash shells for ease. Unfortunately the risotto is very ugly looking, so I think serving it in the shells would be prettier.

  • Vegetarian penne

    • bktravels on March 17, 2021

      This was not very flavorful and looked pretty unappealing, at least in my execution. We left out the eggplant but did add some ricotta on top. The best part of dinner was the bread from a bakery we just discovered! It did have the benefit of using up some good fresh vegetables we had on hand. If I made this again, I would try to add some color and some chicken broth for added flavor.

  • Spaghetti Sirio Maccioni (Spaghetti primavera)

    • katiesue28 on April 23, 2025

      This was absolutely delicious and a great way of eating a lot of vegetables while also being insanely decadent! I recommend adding some lemon zest and juice to the mixture at the end. Be warned: while the recipe is quite quick to cook, it uses a lot of pans!

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  • ISBN 10 0679404090
  • ISBN 13 9780679404095
  • Published Nov 01 1993
  • Format Hardcover
  • Page Count 400
  • Language English
  • Publisher Random House

Publishers Text

At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to The New York Times, from Food & Wine and the International Herald Tribune (both of which voted him one of the ten best chefs in America) to the James Beard Foundation (which selected him as New York Chef of the Year in 1992 and Best Chef in America in 1994).

Here, in his first cookbook, Boulud presents instructions for everything from hors d'oeuvres to desserts, lavishly illustrated and adapted for the home cook. Based on a style of cooking known as cuisine du marche (cooking with local and seasonal produce), these recipes take advantage of the abundance of fresh foods available in farmer's markets and upscale grocery stores throughout the United States.

This collection of over two hundred recipes includes such delights as Crisp Paupiette of Bass in a Barolo Sauce, Sirloin Napoleon with Black Olives and Zucchini, Maine Sea Scallops in Black Tie, Nine-Herb Ravioli with Basil Oil and a Tomato Coulis, Crisp Duck Pot-au-Feu with an Herb Oil, and Roasted Peaches and Blackberries with Ginger Caramel Ice Cream. Boulud both dazzles and inspires with a display of his culinary virtuosity and versatility. He shows home cooks how to re-create his delicious and imaginative dishes without arduous techniques or complex equipment. The recipes herein offer a wealth of professional tips, and each step is simply and clearly explained.

More than just a collection of brilliant recipes, Cooking with Daniel Boulud is also a primer on Boulud's cooking philosophy. The principle on which his cuisine rests is his insistence on only the finest fresh seasonal ingredients. All recipes are coded by season, and Cooking with Daniel Boulud also includes an exquisitely illustrated seasonal market list at the back of the book that is both an invaluable buying guide to ingredients featured in the book and a compendium of simple recipes and preparation tips.

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