From the reinvention of French food through the fine dining revolution
in America, Daniel Boulud has been a witness to and a creator of today's
food culture. A modern improviser with a classical foundation (a little
rock 'n' roll and a lot of Mozart, he'd 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 today's 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 chef's 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.