Chef Daniel Boulud: Cooking in New York City by Daniel Boulud and Peter Kaminsky
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Garlic focaccia (page 18)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Olive rosemary bread (page 22)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Lemon yogurt cake (page 24)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Chocolate cherry bread (page 24)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Tuna bagnat (page 40)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Cured sardines (page 44)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Sauteed skate (page 46)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Roasted halibut tail with asparagus (page 52)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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New England clam chowder (page 57)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Andrew Carmellini's spaghetti (page 58)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Crayfish & stuffed morel fricassee (page 62)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Pork pate with pistachios (page 76)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Guinea hen terrine (page 86)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Chicken Provencal (page 88)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Pozole (page 90)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Our own cocktail, the Mojo 65 (page 104)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Salted cod fritters (page 106)
from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky
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Notes about this book
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- ISBN 10 2843233704
- ISBN 13 9782843233708
- Published Nov 06 2002
- Format Paperback
- Page Count 220
- Language English
- Countries France
- Publisher Assouline
- Imprint Assouline
Publishers Text
A day in the life of Daniel Boulud follows the creative chef through a day in late spring and includes a collection of recipes from all three of his award-winning restaurants. 75 recipes.Other cookbooks by this author
- The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout
- Bacon Nation: 125 Irresistible Recipes
- Bacon Nation: 125 Irresistible Recipes
- The Best of Daniels Dish: Favorite Recipes from Elle Decor
- Bien Cuit: The Art of Bread
- Bien Cuit: The Art of Bread
- Braise: A Journey Through International Cuisine
- Braise: A Journey Through International Cuisine
- The Cafe Boulud Cookbook: French-American Recipes for the Home Cook
- The Catch: Sea-To-Table Recipes, Stories and Secrets
- The Catch: Sea-To-Table Recipes, Stories & Secrets
- Cooking with Daniel Boulud
- Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier
- Culinary Intelligence: The Art of Eating Healthy (and Really Well)
- Culinary Intelligence
- Culinary Intelligence: The Art of Eating Healthy (and Really Well)
- Culinary Intelligence: The Art of Eating Healthy (and Really Well)
- Daniel: My French Cuisine
- Daniel: My French Cuisine
- Daniel: My French Cuisine
- Daniel Boulud Cocktails & Amuse-Bouches
- Daniel: My French Cuisine
- Daniel: My French Cuisine
- Daniel's Dish: Entertaining At Home With a Four-Star Chef
- Daniel's Dish: Entertaining at Home with a Four-Star Chef
- Daniel's Dish: Entertaining at Home with a Four-Star Chef
- The Elements of Taste
- The Elements of Taste
- The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes
- Good Fat Cooking: 100 Recipes for a Flavor-Packed, Healthy Life
- Happy in the Kitchen: The Craft of Cooking, The Art of Eating
- How to Dress an Egg: Surprising and Simple Ways to Cook Dinner
- How to Dress an Egg: Surprising and Simple Ways to Cook Dinner
- John Madden's Ultimate Tailgating
- Letters to a Young Chef: The Art of Mentoring
- Letters to a Young Chef
- Letters to a Young Chef
- Letters to a Young Chef
- Maccioni Family Cookbook: Recipes and Memories from an Italian-American Kitchen
- Mallman en Llamas: 100 Recetas
- Mallmann on Fire: 100 Recipes
- Mallmann on Fire: 100 Recipes
- The Moon Pulled Up an Acre of Bass: A Flyrodder's Odyssey at Montauk Point
- My Best: Daniel Boulud
- The Party Begins with Bacon
- Pig Perfect: Encounters With Remarkable Swine And Some Great Ways To Cook Them
- Pig Perfect: A Pilgrim's Progress Toward the Holy Grail of Ham and Barbecue Ribs
- Seven Fires: Grilling the Argentine Way
- Seven Fires: Grilling the Argentine Way
- Sweet Magic: Easy Recipes for Delectable Desserts
- Sweet Magic: Easy Recipes for Delectable Desserts
- The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts
- The World's Most Creative Kitchen