Daniel Boulud has been collecting rare cookbooks since he was a young cook apprenticing on the line with the great chefs Georges Blanc and Paul Bocuse in France. His personal library now contains thousands of volumes, including many we’re featuring today, including four copies of Ali-Bab’s Gastronomie Pratique, The Physiology of Taste “a masterpiece on the philosophy of taste,” by Brillat-Savarin and of course Ma Gastronomie by the inimitable Fernand Point. I sat with Daniel at his downtown restaurant DBGB Kitchen & Bar, in a room whose walls are covered by the greatest quotes in food, to leaf through a stack of the books he holds closest to his heart.
More Daniel Boulud
Pan-roasted quail
The chef's magnificent copper collection
Party like it's 1789
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