About this title: Written for the professional as well as the amateur cook, this is an invitation to the kitchen from a revered chef who combines traditional techniques 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, who worked up from scullery boy in Provence to international celebrity, 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 ...
read more
Note: This is a general synopsis. Each listing is described below.
Description: Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. 0465007775 Book could have shelf wear, or a bump, or sunfade to edges. These are new unread books from the publisher with one of these conditions. See are feedback as customers are satisfied in how we grade our books. Has remainder mark. Fast shipping and customer service is our number 1 priority! read more
Binding: Softcover
Publisher: Basic Books
Date Published: 2006-03-27
ISBN-13:9780465007776ISBN:0465007775
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780465007776. read more
Edition: First edition.
Binding: Hardcover
Publisher: Basic Books
Date Published: 2003
ISBN-13:9780465007356ISBN:046500735X
Description: Fine in fine dust jacket. Glued binding. Paper over boards. With dust jacket. 166 p. Art of Mentoring (Hardcover). Audience: General/trade. Like New Condition, but with remainder mark In a plastic cover read more
Binding: Hardcover
Publisher: Basic Books
Date Published: 2003
ISBN-13:9780465007356ISBN:046500735X
Description: New in new dust jacket. BRAND NEW. Excellent condition. Never read or opened. May have remainder mark. Glued binding. Paper over boards. With dust jacket. 166 p. Art of Mentoring (Hardcover). Audience: General/trade. read more
Edition: 1st Ed
Binding: hardcover
Publisher: Basic Books
Date Published: 2003
ISBN-13:9780465007356ISBN:046500735X
Description: Fine/Near Fine. 12mo, DJ is lightly rubbed, Inscribed the author, a memoir, advice and recipes from the world-reknowned chef, 165 pages. read more
Description: Like New. Book appears unread, but may have a publisher's mark or minor shelf wear. We are the Twin Cities' largest independent book store. read more
"My 14 year old son wants to be a chef and I was hoping this book would be inspirational as well as having realistic advice. I found it to be good, but not great. It did give tips on making a professional omlet and how to prepare a good roast chicken, but I felt it needed a little more awareness of who the audience would be. It did inspire me to look up what fois gras is and know that froglegs are very popular where he grew up. I think Ethan might like this book when he gets a little older, but I don't think it will have a huge impact on his plans and dreams."
"A quick read, and a good survey about the skills required to be a top chef--many, many other things besides loving food and knowing how to cook well.
It's interesting that someone on here thought, from this book, that Boulud has a big ego, because so much of this book is devoted to the importance of humility and why a big ego is just going to get in your way. I don't agree that he has a big ego, but he is confident in his advice, as he well should be, and his confidence serves the book well. He's very respectful of all aspects of major restaurants--the service, the desserts, the wine, the bread, the customers.
This book is exactly what it claims to be--letters of advice to a young chef. I think it accomplishes that task well, and I would also recommend it to anyone who really wants an inside look into major restaurants, but I wouldn't really recommend it to anyone else. When he speaks about food, it's exciting and excellent--but, that's rare, since that's not this book's project."
"some interesting thoughts and insights into what makes a good chef but not very focused or well edited. and yes, he's known to be one of the best but he's definitely got an ego."
We guarantee every item's condition, as described on Alibris. If you are not satisfied that an item is as described, return your purchase for a refund.
rating
