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Daniel Boulud's Cafe Boulud Cookbook

Daniel Boulud\'s Cafe Boulud Cookbook
After thirty years of cooking in France and America, the Daniel Boulud knows what he wants. “I'm looking for balance,” he explains. “A hint of herb, a little acidity—sweet seafood needs a bit of sharpness—and all the brininess and flavor of the scallops.” It is a simple but perfect recipe and it has been given all his attention, commitment, and talent—as have each of the recipes in this simple but perfect cookbook.by Daniel Boulud (Author), Dorie Greenspan (Author) . Editeur Scribner 1999. Hardcover.
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