BRAISE: A Journey Through International Cuisine By Daniel Boulud The definitive cookbook on the time-honored cooking technique of braising. Drawing on Boulud’s cooking expertise, passion for technique, BRAISE: A Journey Through International Cuisine brings one-pot meals to a whole new level. Inspired by traditional braised foods from nearly every continent, Boulud has developed more than one hundred recipes for flavorful, slow-cooked dishes that reflect the vast panoply of contemporary cooking. Braising is “moist heat” cooking, where the food is cooked in a small amount of liquid in a closed container over a long period of time. A successful braise mingles the flavors of the food with the liquid it is cooked in. Because of the slow, gentle cooking process, the technique produces dishes with rich, aromatic flavors. Boulud states that “braising allows flavors to develop and concentrate – vegetables become sweeter, fruit tastes intense and velvety, meat develops rich, complex layers of flavor.” According to Boulud, “No matter how much the ingredients and flavors vary from place to place, nearly every culture likes to braise. It is one of the most fundamental, soul-satisfying cooking techniques, the kind of dish that resonates with everyone, everywhere.” Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising that will inspire cooks of every skill level. Whether you’re interested in the ordinary or the exotic, Boulud’s easy-to-follow recipes and expert guidance bring the world of braising to your kitchen with welcome simplicity, intense flavors, and wonderful aromas. Harper Collins 2006 / 228 pages/ over 100 recipes with color photos Letters to a Young Chef By Daniel Boulud and Peter Kaminsky From the redefining of French food through the fine dining revolution in America, Daniel Boulud is one of the key innovators of today's food culture. A modern improviser with a classical foundation -- a little rock and roll and a lot of Mozart, as he would say -- who worked his way up from scullery boy to world renowned chef, he speaks with the authority that can only come from a lifetime of experience in inventing and serving food -- an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only specifically about building a career as a chef in today's world, but why anyone would want to do so in the first place. As he puts it, "It has been a tasty life". The love of food and the obsession over tastes, ingredients, and techniques are the dedicated cook's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and sacrifices. Part memoir, part advice book, part cookbook, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals. Basic Books 2003, 166 pages including 10 recipes Daniel's Dish - Entertaining at Home with a Four-Star Chef Daniel Boulud, renowned French chef and a longtime favorite ELLE DECOR contributor, introduces a new and exciting cookbook, Daniel's Dish. Enticing photographs of succulent dishes are accompanied by recipes straightforward enough for anyone to make. These delectable Boulud delights, which have graced ELLE DECOR's pages issue after issue since 1995, are compiled here for the first time in a deluxe hardcover cookbook, along with new recipes created just for this book. Designed with ELLE DECOR's signature simplicity and elegance, consider this book a personal cooking lesson from Daniel in your very own kitchen. The images are sure to delight, and the outcome of the recipes will boost your culinary confidence to new heights. Daniel's Dish is an ideal cookbook for anyone who loves to cook -- and to eat! Filipacchi 2003, 192 pages. 85 recipes and 100 color photos. Chef Daniel Boulud: Cooking in New York City Written by Peter Kaminsky A personal look at a day in the life of renowned chef Daniel Boulud, this unique volume follows Daniel and his staff from morning to night through one fast-paced late spring day. Beginning at 6 a.m. with the first fish delivery, we travel with the chef to markets in search of seasonal offerings, to the kitchens to see the intricate preparation of his acclaimed cuisine and, finally, to the dining rooms of each of his New York City restaurants. Assouline 2002, 240 pages. Over 75 recipes and over 360 photos. Daniel Boulud's Café Boulud Cookbook Introduction by Martha Stewart Daniel Boulud's Café Boulud Cookbook contains 150 recipes for superb food for every course and every season. "Daniel Boulud is a rare breed of chef, one who seamlesly merges the best of French cuisine with the modern flavors of America... It's café fare with imagination, focus, purpose, and massive depth of flavor." - Patricia Wells. Co-authored by Dorie Greenspan. Scribner 1999, 384 pages. Over 150 recipes and 32 color photos. Cooking with Daniel Boulud Introduction by Pierre Franey Chef Daniel Boulud's stunning and inventive cuisine has garnered accolades everywhere from The New York Times to the James Beard Foundation, which selected him as Best Chef in America in 1994. "There is a consistent unifying principle in the cuisine of Boulud, something that is at once familiar and startling ... and says simply, 'I am French'." - The New York Times Magazine Random House, 1993. 400 pages. Over 170 recipes and 120 color photos.