Daniel's Dish

December 1, 2003
Boulud is the chef/owner of three New York City restaurants-the four-star Daniel, the slightly more casual Caf Boulud, and DB Bistro Moderne (perhaps most famous for its foie-gras hamburger)-as well as a Caf Boulud that opened last summer in Palm Beach. Since 1995, he's been writing a regular column for Elle D cor, and his latest cookbook is a compilation of those columns with a selection of additional new recipes. Some of the mouth-watering and sophisticated dishes featured here are surprisingly simple, such as Butternut Squash Gratin, while others are definitely special-occasion dishes, most appropriate for accomplished and/or ambitious home cooks. For instance, the Waldorf Moderne has two separate gel es and spiced pecans as a garnish, along with a complicated dressing. Color photographs accompany most of the dishes, as do detailed wine suggestions. For New York libraries and other collections where chef's books are popular.

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