Description

Book Synopsis
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today''s food culture. A modern improviser with a classical foundation (a little rock ''n'' roll and a lot of Mozart, he''d say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today''s world, but also of why one should want to do so in the first place. As he himself puts it, it is a tasty life. The love of food and the obsession with flavors, ingredients, and techniques are the chef''s source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

Letters to a Young Chef 2nd Edition

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    A Paperback / softback by Daniel Boulud

    £13.49

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    RRP £14.99 – you save £1.50 (10%)

    Order before 4pm tomorrow for delivery by Tue 20 Oct 2026.

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      Book details

      Publisher Basic Books
      Published 26 October 2017
      ISBN-13 9780465093427
      978-0465093427
      ISBN-10 0465093426
      Also in:
      Food & Drink General cookery and recipes TV / Celebrity chef / eateries cookbooks

      Description

      Book Synopsis
      From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today''s food culture. A modern improviser with a classical foundation (a little rock ''n'' roll and a lot of Mozart, he''d say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today''s world, but also of why one should want to do so in the first place. As he himself puts it, it is a tasty life. The love of food and the obsession with flavors, ingredients, and techniques are the chef''s source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

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