Chef Daniel Boulud

by Boulud, Daniel

• ISBN13: 9782843233708
• ISBN10: 2843233704
• Format: Hardcover
• Copyright: 2002-10-01
• Publisher: Assouline

Summary

A personal look at a day in the life of renowned chef Daniel Boulud, this unique volume follows Daniel and his staff from morning to night through one fast-paced late spring day. Beginning at 6 a.m. with the first fish delivery, we travel with the chef to markets in search of seasonal offerings, to the kitchen to see the intricate preparation of his acclaimed cuisine and, finally, to the dining rooms of each of his New York City restaurants. Here, for the first time, Daniel gives us a collection of recipes from all three of his award-winning restaurants: the revered and elegant Daniel; the innovative French-American Cafe Boulud; and the casual-chic db Bistro Moderne. This lavish cookbook with its revealing photos offers a rare glimpse into the inspirations, experiences and recipes that make up this dynamic chef's unforgettable cooking and entertaining style.

Table of Contents

Bread Production
Garlic Focaccia	18	(4)
Olive Rosemary Bread	22	(2)
Lemon Yogurt Cake	24	(1)
Chocolate Cherry Bread	24	(16)
To Market
Tuna Bagnat	40	(2)
Roasted Monkfish with Curried Lobster Sauce	42	(2)
Cured Sardines	44	(2)
Potato Salad with Smoked Beluga Sturgeon & Caviar Vinaigrette	46	(1)
Sauteed Skate	46	(4)
Piballes Story	50	(2)
Roasted Halibut Tail with Asparagus	52	(5)
New England Clam Chowder	57	(1)
Andrew Carmellini's Spaghetti	58	(1)
Stuffed Squid with Piquillo Pepper Coulis	59	(3)
Crayfish & Stuffed Morel Fricassee	62	(4)
Warm White Asparagus with a Poached Egg Dressing	66	(2)
Potato Gnocchi with Creme Fraiche & Caviar	68	(1)
Chilled Cranberry Bean Soup with Bacon & Parsley	69	(7)
Pork Pate with Pistachios	76	(8)
Marinated Pork Shoulder with an Herb Spice Crust	84	(2)
Guinea Hen Terrine	86	(2)
Chicken Provencal	88	(2)
Staff Meal
Pozole	90	(14)
Lunch at db Bistro Moderne/Cafe Boulud
Sugar Cane Grilled Shrimp with Peanut Sauce	104	(2)
Salted Cod Fritters	106	(2)
Butternut Squash Soup with Exotic Spices, Apples & Cilantro Cream	108	(4)
Roasted Beet and Endive Salad with Chevre & Pistachio Vinaigrette	112	(2)
Tomato Tart Tatin	114	(2)
Boeuf en Gelee	116	(2)
Oxtail & Foie Gras Terrine	118	(2)
Roasted Sea Bass with Sweet Corn	120	(2)
Moroccan Spiced Tuna with Carrots & Mint Oil	122	(2)
Sonora Skirt Steak with Three Sauces	124	(4)
Goat Cheese Napoleon with Caramelized Quince	128	(2)
Caramelized Pineapple with Walnut Cake & Rum Sabayon	130	(2)
Roasted Peaches with Lemon Thyme, Poppyseed Cake and White Peach Sorbet	132	(1)
Chocolate Clafoutis	133	(1)
Peach Scented Black Tea Truffles	133	(5)
Tartine of Squab ``en Salmis''	138	(14)
Staff Meals
Beet-Cured Salmon	152	(2)
Steakhouse Pizza	154	(4)
db Burger	158	(2)
Rocky Road Ice Cream Sandwich	160	(2)
Rosemary Braised Veal Shank	162	(14)
Dinner at Daniel
Hibiscus Marteani	176	(1)
db Mule	177	(1)
``Hulla-Boulud'' Martini	178	(2)
Prosciutto & Parmesan Gougeres	180	(4)
Pea Pomponnette	184	(1)
Tomato Confit	184	(2)
Fennel Risotto Balls with Piquillo Pepper Coulis	186	(4)
Dungeness Crab Salad with Avocado & Grapefruit Gelee	190	(1)
Black Truffle Crusted Cod with Braised Endive	191	(1)
Cote de Boeuf Rossini	192	(2)
Baked Apple Tart with Hazelnut Biscuit & Ginger Ice Cream	194	(8)
Daniel Tasting Menu
Roasted Foie Gras with Port, Figs & Frisee	202	(1)
Rhubarb & Foie Gras Terrine with Fleur de Sel	202	(2)
Tuna Tartare with Sevruga Caviar, Cucumber & Lemon Coulis	204	(1)
Peeky Toe Crab Salad with Coriander & Cumin in a Carrot Coulis	205	(1)
Roasted Sea Scallops with Bean Fricassee & Pistou Broth	206	(2)
Open Lobster Ravioli & Pea Puree	208	(2)
Steamed Striped Bass with Chanterelles & Lettuce Cream	210	(1)
Halibut Braised in Olive Oil with Leeks & Hon Shimeji Mushrooms	211	(1)
Roasted Sweetbreads with Green Spring Vegetables	212	(1)
Roasted Squab with Foie Gras, Peppered Apricots, Spinach & Turnip Confit	212	(2)
Stuffed Saddle of Lamb with Chanterelles, Swiss Chard, Pine Nuts & Tomato Confit	214	(2)
Marrow & Porcini Crusted Pave of Filet Mignon with Mashed Potatoes	216	(2)
Cheese Course with Cherry Marmalade	218	(1)
Cheese Course with Sauterne-Poached Apricots	218	(2)
Strawberry Melba with Lime Chantilly	220	(2)
Banana Chocolate Tart with Macadamia Nougat & Butterscotch Rum Ice Cream	222	(2)
Madeleines	224	(1)
Coconut Rocher	224	(1)
White Chocolate Almond Nuggets	225	(3)
Late Night Chefs Dinner
Tripes a la Mode Boulud	228	(6)
Base Recipes
Meyer Lemon Confit	234	(1)
Beef Stock	234	(1)
Chicken Stock	234	(2)
Source Guide	236	(1)
Index	237	(3)
Acknowledgments	240