Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique and modern sensibility.
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food.
Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
©2006 Daniel Boulud (P)2010 Audible, Inc.
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"A great listen"
I admit it, I am a fan of any books on cooking, from Bill Buford's Heat to Tony Bourdain's Kitchen Confidential. This book is the first one I have listened to rather than read. The narrator is excellent, and I can close my eyes and imagine it is Chef Boulud speaking to me.
It's not a long book, but fascinating to listen to.
"Essential Instruction Manuel for Serious Chefs!"
Definitely in my top three audiobooks.
Mr. Brassard's narration was very good.
If you are interested in becoming a chef or just fascinated by those who choose this profession, this book covers all the bases. It is a must-read for anyone who wants to learn more about what it takes to become a great chef, the sacrifices one must be willing to make and the passion required to become successful.
A good book, well narrated. I would recommend this. Thanks to Audible for having this in their store.
"Read Samuleson instead"
This book is best enjoyed by those pursuing a life in the kitchen. While Boulud is something of a food god, which I can attest to, having eaten at several of his restaurants, this book was not written for us mere foodie mortals. It really is designed for the future chef and despite my admiration of Boulud, I just really didn't want to listen to a discussion on how salt should be used as a young chef. There were some good nuggets in there for us foodies, but generally, this book should be skipped and go to Samuelson's "Yes, Chef," instead.
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