Letters to a Young Chef

From the reinvention of French food through the fine dining revolution in America Daniel Boulud has been a witness to and a creator of todays food culture. A modern improviser with a classical foundation (a little rock n roll and a lot of Mozart hed 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 todays 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 chefs 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.