Letters to a Young Chef

Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

• The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
• The Soul of a Chef: The Journey Toward Perfection
• The Making of a Chef: Mastering Heat at the Culinary Institute of America
• Sous Chef: 24 Hours on the Line
• Becoming a Chef
• Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
• Culinary Artistry
• Daniel: My French Cuisine
• Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts
• Chasing Bocuse: America's Journey to the Culinary World Stage