In Letters to a Young Chef, master chef Daniel Boulud gives new and aspiring chefs insight into a life’s worth of experience in the kitchen in the form of personal letters. From the beginning, he writes to us on Where to Start, What You Need to Learn based on how he did it, and wisely begs us to ask the question “Do You Really Want to be a Chef?” Once that desire has been established, he braces us for a life of professional cooking with letters discussing and disclosing such key and engaging topics as Ingredients; Desire, Drive & Discipline; The Grand Tour – Experiencing Other Cuisines; You are What You Have Cooked – A Selection of Favorite Recipes, and to close, his own Ten Commandments. Written in a conversational tone that makes for easy reading, this slim volume is packed full of invaluable advice from a pro.
Two kinds of people should buy Letters to a Young Chef—those folks who are contemplating a career in the wonderful world of food, and those of us who simply enjoy watching from the sidelines.
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Posted by Food Junkie on May 28, 2006Categories - Food Writing, Literary, Reference, Professional
