Is there anyone who has done more for French cooking in the United States than Daniel Boulud? If you have any doubts, you need only pick up his new cookbook, Daniel: My French Cuisine (with Sylvie Bigar, Thomas Schauer and Bill Buford, Grand Central Life and Style, $60).
This is one seriously gorgeous book, and it has the air about it of a magnum opus. While previously he has mostly aimed at home cooks, Daniel is a full-fledged chef book, a kind of document of where his cooking stands at this stylistically advanced stage of his career.
In addition to the main body of the book, there is also a fascinating series of essays by New Yorker writer Bill Buford (Heat) detailing the making of several classic French dishes. And almost as if Boulud couldn’t publish a cookbook without including at least something you could make at home, there’s a short section of the sorts of dishes he says he cooks for friends on Sundays.
— Russ Parsons
Los Angeles Times