Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique 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, 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 food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
"This is a priceless manual for anyone seriously interested in the restaurant world. Concise, pointed, informative, and candid, it explains simply to the neophyte chef the difficult but wonderful and rewarding world of the kitchen." (Jacques Pepin)
"This is such a charming way to convey the priorities and responsibilities of a chef. Daniel Boulud's enthusiasm is irresistible." (Alice Waters)
"'Taste, Taste, Taste.' Letters from the journey of one of the world's greatest chefs!" (Emeril Lagasse)

Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique 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, 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 food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
"This is a priceless manual for anyone seriously interested in the restaurant world. Concise, pointed, informative, and candid, it explains simply to the neophyte chef the difficult but wonderful and rewarding world of the kitchen." (Jacques Pepin)
"This is such a charming way to convey the priorities and responsibilities of a chef. Daniel Boulud's enthusiasm is irresistible." (Alice Waters)
"'Taste, Taste, Taste.' Letters from the journey of one of the world's greatest chefs!" (Emeril Lagasse)