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Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

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Book Details

ISBN: 9780465007776
ISBN-10: 0465007775
Format: Paperback
(203mm x 127mm x 11mm)
Pages: 176
Imprint: Basic Books
Publisher: The Perseus Books Group
Publish Date: 6-Apr-2006
Country of Publication: United States

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Author Biography - Daniel Boulud

Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Cafe Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appetit, and has received Gourmet's Top Table award. He lives in New York City.

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Hardback, October 2013