Daniel Boulud Orden de los libros

Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.

- Genuss vom Feinsten: 78 Spitzenköche, über 100 stilvolle Rezepte, knackiges Layout, brillante Foodfotografie - Von Heinz Beck bis Heston Blumenthal, von Giorgio Locatelli bis Jean Denis Le Bras und Gordon Ramsay – Tipps und Tricks einer innovativen Generation von Spitzenköchen - Vom herzhaften Frühstück bis zur chilligen Cocktailstunde – das ultimative Kochbuch für Männer! Der unverzichtbare Begleiter für alle Männer, die gerne in der Küche werkeln und wirklich gutes Essen zu schätzen wissen! Ob schnelles Frühstück oder gesunder Bürosnack, gesellige Männerrunde oder romantische Dinner für zwei – eine innovative Generation junger Köche, darunter Sternköche wie Heinz Beck, Giorgio Locatelli, Gordon Ramsay, Heston Blumenthal oder Jean Denis Le Bras, präsentiert über 100 ihrer Lieblingsrezepte. Von Ei mit Speck und knusprigem Hähnchen-Salat über Coq au Vin und Lammbraten mit Granatapfelsauce bis hin zu karamellisierter Apfeltarte und Buttermilch Pana Cotta mit Rhabarber – ob klassisch oder innovativ, hier kommt wirklich jeder auf seinen Geschmack.

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.

Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In <i>Foraged Flavor,</i> they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, <i>Foraged Flavor</i> will be an indispensable guide for cooking enthusiasts.

In Braise, superstar chef Daniel Boulud, with renowned food writer Melissa Clark, presents the definitive cookbook on the time-honored, sublimely flavorful cooking technique, bringing one-pot meals to a whole new level. Braising uses a "moist heat" method, where food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors. With inspiring recipes for all kinds of braises—from meat to fish to vegetables—from destinations around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, and China, Boulud brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates.

A collection of recipes from Daniel Boulud, the chef at Café Boulud in New York City, for a variety of French-American dishes, with explanation of basic and advanced cooking techniques.