Daniel: My French Cuisine by Daniel Boulud and Sylvie Bigar

  • Peekytoe crab rolls, Granny Smith apple, celery, walnut

    from Daniel: My French Cuisine Daniel by Daniel Boulud and Sylvie Bigar

    • Categories: Appetizers / starters; French
    • Ingredients: apples; celery salt; white pepper; walnut oil; tart apples; rice vinegar; gelatin sheets; egg whites; apple cider (alcohol-free); poppy seeds; canola oil; celery root; milk; pomegranate juice; xanthan gum; celery; apple cider vinegar; peekytoe crabmeat; mayonnaise; Cajun mustard; chives; chervil; lemons; celery leaves; glycerine monostearate
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Notes about this book

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Notes about Recipes in this book

  • Crayfish timbale, cockscombs, watercress velouté

    • FromScratch on July 05, 2025

      If anyone ever makes this, please tell us what it's like. Weirdest combination of ingredients ever...

  • Braised short ribs

    • dan_65pxm6 on May 18, 2026

      Don’t deny yourself the pleasure of enjoying this right after making it. Yes, the refrigerated, next-day serving is invariably better, but I’ve never been able to resist enjoying it the night I make it. Just double the recipe and serve it to guests the next day.

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Reviews about this book

  • Serious Eats

    Yes, many of the recipes are time-consuming and exacting in their process. But the process was surprisingly gratifying, and a fun reminder that I can prepare technical, challenging food if I want to.

    Full review

  • Baking Bites

    The book is huge, weighing in at more than five pounds, but despite its size and the fact that it is packed with beautiful photography, this is much more than just a coffee table book.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 145551392X
  • ISBN 13 9781455513925
  • Linked ISBNs
  • Published Oct 15 2013
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Grand Central Publishing
  • Imprint Grand Central Publishing

Publishers Text

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 sûr), 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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