"daniel boulud" news and stories

There are few better role models for those wishing to whip up fare in the style of a seasoned pro than Daniel Boulud. Boulud grew up on a farm near Lyon, France, worked under renowned European toques before making his way to New York City and in 1993 opened Daniel. The eatery not only garnered a four-star review from the New York Times but was also was named one of the 10 best restaurants in the world by the International Herald Tribune.

This video for crabmeat salad hearkens back to Boulud's early days (when both his hair and accent were a wee bit thicker!), but his technique still looks masterful. The salad -- a simple mixture of fresh fruit, vegetables and herbs molded into an eye-pleasing ring -- looks ideal for warmer summer months, reminding us that sometimes the basics are all that's needed to create a succulent, four-star meal.

Spoiler alert! Spoiler alert!

Oh Bravo. Let's not kid ourselves: The Elimination Challenge from this week's Top Chef episode was about as Project Runway as it gets. The contestants worked in pairs to create dishes inspired by their favorite movies, and it felt almost like Tom Colicchio was channeling Michael Kors in his criticism ("They talked about vibrant colors -- I didn't see vibrant colors there").

Braising is a technique of cooking meats and vegetables in liquid, over low heat, for a very long time. This type of cooking tends to result in exceptionally tender food and a rich flavor, as every spice that is added to the broth infuses into the meat and the meat's flavors will infuse into the vegetables. The technique, although it may differ slightly from culture to culture, is used in just about every cuisine in the world, meaning that the applications are virtually limitless, and Daniel Boulud's new cookbook, Braise: A Journey Through International Cuisine, aims to introduce readers to more than a few ideas, new and old. You'll find flavors from Thailand to France to Mexico, and many recipes are accompanied with outstanding photos to give you a hint as to what you're in for - although you're not going to get the full experience until you lift the lid of your own dutch oven and smell the aromas yourself.

The book has about 100 recipes using seafood, vegetables and meats, including Sea Scallops with Salsify, Shiitake Mushrooms and White Miso, Chicken Basquaise with Artichokes and Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes.

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The James Beard Foundation has just announced their nominees for the 2006 James Beard Foundation Awards. The awards are the most prestigious in the industry and honor the top culinary professionals in every category, from journalists to cookbooks to chefs. There are 62 awards in all this year. Nominees include:

Best General Cookbooks

• Cooking School Secrets for Real World Cooks by Linda Carucci; The Cook's Book by Jill Norman; The Instant Cook by Donna Hay

Internet writing on Restaurant, Food, Beverage or Nutrition

• "Reserve Wines Score, by at What Price?"; "Down with Gloves: Why Chefs Shouldn't Have to Wear Them"; "Star Wars: Did Michelin Lower the Bar for New York?"

Best Internet Website for Food

• AliceFeiring.com; Epicurious.com; LeitesCulinaria.com

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