Daniel Boulud's new opus,My French Cuisine
), has been released and its pretty gorgeous.
Celebrating the 20th anniversary of Daniel, the chef's three Michelin-starred Manhattan restaurant, the book is divided into three parts.
The first part focuses on Daniel. In the introduction Boulud writes, "I didn't want to keep any details from you by trying to make things simpler. You can decide how inspired you want to be: to make the whole recipe or just the main protein, or perhaps only the vegetable garnish." That means long, extremely complicated recipes probably not meant to be attempted at home (unless you're at chez Boulud, that is). Just focus on the gorgeous photographs.
The second part of the book is a narrative of the creation of the dishes of Boulud's home town of Lyon.
Finally, there are a dozen dishes designed to be made at home like a beer-marinated pork roast. Never thought a master chef would cook pork in beer? Think again.
The chef has released a "making of" video in which we learn that it took 167 people, 2,926 ingredients, 296 hours of photography, two years of production, and one cow head to produce the book. It's also a good look into the inner workings at Daniel and a pretty sure bet that straight after watching, you'll try to secure a plane ticket straight to New York City. Or at least a table at db Bistro Moderne.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!