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

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: garlic; active dry yeast; bread flour; Parmesan cheese; thyme sprig
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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

    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: active dry yeast; bread flour; wheat bran; Kalamata olives, pitted; rosemary sprigs
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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

    • Categories: Cakes, large; Dessert
    • Ingredients: lemons; plain yogurt; sugar; eggs; orange; vanilla bean; all-purpose flour
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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

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: dried cherries; kirsch; active dry yeast; all-purpose flour; cocoa powder; chocolate; egg
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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

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: sushi grade tuna; garlic; thyme sprigs; rosemary sprigs; focaccia; lemon; Boston lettuce; basil; tomatoes; avocado; celery; seedless cucumber; Kalamata olives, pitted; oil-cured anchovies; hard-boiled quail eggs
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  • Roasted monkfish with curried lobster sauce (page 42)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Sauces for fish; Main course
    • Ingredients: spinach; Granny Smith apples; live lobsters; celery root; carrots; onion; lobster claws; fennel bulb; thyme sprigs; tomato paste; Madras curry powder; saffron; dry vermouth; Cognac; chicken stock; heavy cream; butter; monkfish fillets; garlic; Italian parsley
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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

    • Categories: Appetizers / starters
    • Ingredients: coarse sea salt; sardine fillets; white wine vinegar; lemons; garlic; thyme; Italian parsley; olive oil
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  • Potato salad with smoked beluga sturgeon & caviar vinaigrette (page 46)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Main course
    • Ingredients: egg yolk; sherry vinegar; grapeseed oil; fingerling potatoes; crème fraîche; shallot; chives; Champagne; sevruga caviar; smoked sturgeon
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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

    • Categories: Main course
    • Ingredients: haricot vert; snap peas; baby turnips; baby carrots; onions; pink radishes; chicken stock; lemon; skate fillets; Wondra flour; plum tomatoes; Italian parsley; capers; toasted walnuts
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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

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: fingerling potatoes; bacon; halibut tails; asparagus; porcini mushrooms; spring onions; garlic; dry white wine; beef stock; sherry vinegar; tomato confit; wild watercress
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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

    • Categories: Soups; American
    • Ingredients: onions; crushed red pepper flakes; thyme sprigs; razor clams; littleneck clams; mahogany clams; dry white wine; Yukon Gold potatoes; milk; heavy cream; slab bacon; leeks; celery; Italian parsley
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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

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: peas; shallots; saffron threads; thyme sprigs; dry white wine; mussels; littleneck clams; spaghetti; cherry tomatoes; Italian parsley; lemons
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  • Stuffed squid with piquillo pepper coulis (page 59)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Stuffing; Sauces for fish; Main course
    • Ingredients: piquillo peppers; Swiss chard; squid; pine nuts; chorizo; Italian parsley; fresh breadcrumbs
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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

    • Categories: Stuffing; Sauces for fish; Appetizers / starters
    • Ingredients: morel mushrooms; raw foie gras; chicken livers; shallot; pork shoulder; bacon; Italian parsley; fresh breadcrumbs; beef stock; carrot; orange; thyme sprig; bay leaf; black peppercorns; coriander seeds; fennel seeds; dry white wine; white wine vinegar; crayfish; sherry vinegar; savory sprigs; fava beans; spinach; garlic
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  • Warm white asparagus with a poached egg dressing (page 66)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Dressings & marinades; Appetizers / starters; Vegetarian
    • Ingredients: egg; peanut oil; black truffle juice; almond oil; Italian parsley; chives; celery leaves; mâche; watercress; chervil; brioche; clarified butter; sliced blanched almonds; white asparagus
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  • Potato gnocchi with creme fraiche & caviar (page 68)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: Idaho potatoes; egg; Parmesan cheese; lemon; oysters; crème fraîche; leeks; chives; sevruga caviar
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  • Chilled cranberry bean soup with bacon & parsley (page 69)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Soups; Summer
    • Ingredients: slab bacon; carrot; celery; leek; garlic; bouquet garni; chicken stock; cranberry beans; heavy cream; sherry vinegar; peanut oil; Italian parsley; white bread; clarified butter
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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

    • Categories: Dips, spreads & salsas
    • Ingredients: mixed wild mushrooms; shallot; pork jowls; pork livers; chicken livers; raw foie gras; pistachios; black peppercorns; sel rose; egg; dry white wine; Cognac; bay leaves; thyme sprigs; pink peppercorns
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  • Marinated pork shoulder with an herb spice crust (page 84)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Dressings & marinades; Main course; Cooking for a crowd
    • Ingredients: coriander seeds; fennel seeds; cumin seeds; red pepper flakes; honey; Tabasco sauce; Worcestershire sauce; chicken stock; thyme sprigs; Italian parsley; bay leaves; sage; ground coriander; ground cumin; ground fennel; pork shoulder
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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

    • Categories: Main course; French
    • Ingredients: guinea hen; pork belly; fresh foie gras; chicken livers; garlic; dry white wine; Cognac; thyme sprigs; sel rose; ground white pepper; French four-spice mix; country bacon; smoked bacon
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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

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: whole chicken; spring onions; red pepper; Yukon Gold potatoes; dry white wine; chicken stock; tomato paste; tomatoes; bay leaf; thyme sprigs; haricot vert; fava beans; eggplant; zucchini; pitted black olives
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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

    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; Mexican
    • Ingredients: whole chicken; pork shoulder; onions; celery; bay leaves; canned hominy; dried Mexican oregano; fried tortilla strips; tomatoes; romaine lettuce; red onions; radishes; jalapeño peppers; cilantro; limes
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  • Sugar cane grilled shrimp with peanut sauce (page 104)

    from Chef Daniel Boulud: Cooking in New York City Chef Daniel Boulud by Daniel Boulud and Peter Kaminsky

    • Categories: Grills & BBQ; Sauces for fish; Appetizers / starters
    • Ingredients: crushed red pepper flakes; peanut oil; lemongrass stalks; fresh ginger; rice wine vinegar; fish sauce; kaffir lime leaves; roasted salted peanuts; sugar cane; mint sprigs; shrimp
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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

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: rum; grapefruit juice; tonic water; lime; mint leaves
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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

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Appetizers / starters; Cooking for a crowd
    • Ingredients: salt cod; garlic; milk; thyme sprigs; rosemary sprigs; black peppercorns; coriander seeds; bay; red bell pepper; yellow bell pepper; carrot; celery; piment d'Espelette; all-purpose flour; eggs; tarragon; chives; Italian parsley; chervil; peanut oil; fresh breadcrumbs
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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.

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