The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. The ability to create dishes tha
| Title | : | The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant |
| Author | : | |
| Rating | : | 4.68 (139 Votes) |
| Asin | : | 1400048036 |
| Format Type | : | Paperback |
| Number of Pages | : | 314 Pages |
| Publish Date | : | 2003-05-27 |
| Genre | : |
Editorial : Daniel Boulud's Manhattan restaurant, Daniel, is considered one of the nation's top dining spots. But in 1999, New York Times restaurant reviewer William Grimes demoted Daniel from its lofty four-star status to a merely "excellent" three stars. Leslie Brenner's The Fourth Star recounts her self-assigned year behind the scenes at Daniel, at the end of which Grimes returned the coveted star. Her fascinating fly-on-the-wall narrative takes readers to the restaurant's two arenas: the front of the house, a world of demanding patrons and equally exacting staff, who try to accommodate guests while ensuring the smooth coordination of operations; and the world behind the swinging doors, a roiling place in which tension is both staved off and cultivated by barking chefs--including Boulud--but which nonetheless (or consequently) produces world-class food.Brenner takes readers everywhere: to the reservations desk and its crew's VIP-seating machinations; to staff meetings; to a wine-b
Within every fine restaurant there exist two worlds: the elegant, hushed environment of the dining room and the chaotic, explosive, high-tension scene behind the swinging kitchen doors. The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first r
It was exactly what I was looking for.. For even those who just enjoy superior dining, this is revelation of the highest from one of the world's best.. It is mostly a distraction and is thoroughly boring. Having cooked for hundreds on an evening, this appears to be nothing compared to this monumental complex of intricate, complex gourmet construction.
It was most useful to hear from the reviewer Grimes at the end why he initially gave three stars and then changed it to four. If you ever wondered what goes on behind the scenes in a great restaurant, this book is for you. Fire this and where's this and too much of this, etc. About the only jobs I can think of with constant higher stress are military combatant and air traffic controller.
The book will also be of some interest to anyone who cares about the pursuit of excellence, whatever one's work, although the descriptions will be harder to follow without some background in cooking.
One negative is the frequent
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