Daniel Boulud's Café Boulud Cookbook by Daniel Boulud

There’s a “How to Use This Book” guide, lists of sources for tools and ingredients, and a glossary of culinary terms. A banquet-worthy game bird confection molded in a casing of sliced root vegetables and a lobster biryani-filled samosa with hearts of palm topped with spicy sheep’s yogurt and coconut chutney make for “vibrant dishes.” A Szechuan pepper–laced strawberry granité is served with a sablé cookie and strawberry sauces.

Oils, foams, gelées, purées, creams, and confits are basic to many dishes, and descriptions for each laborious preparation are meticulous. Preparation of these recipes is not for the casual cook grandiose multilayered dishes are works of art requiring technical skill. Buford’s essays describe the history of signature French dishes, and dazzling images of plated dishes reflect the contemporary energy behind Boulud’s artistry. This last step combines the flavors and makes the sandwich firmer so slicing is easier.Boulud (New York City restaurateur and French Legion of Honor chef) offers Michelin-style cuisine in a cookbook that Chef of the Century Paul Bocuse calls the “future bible of tomorrow’s chefs.” With an impressive level of modern culinary sophistication, Boulud presents 87 recipes including classic French cuisine from his restaurants as well as regional cook-at-home favorites from his beloved Lyon. Finally, press the sandwich until you are ready to serve it a quart of milk set into a pan that rests on top of it makes a good weight. Also, it's important to season each layer as you stack it and to bring the ingredients right up to the edge of the toast so everything is even and balanced. For fans of club sandwiches, like me, use a denser white bread to hold up better to toasting and cutting. There's an art to making sandwiches, but it's one that's easily mastered.

They work well for casual summer entertaining, whether a brunch, light lunch, or alfresco party.

At Café Boulud in Palm Beach, Florida, executive chef Zach Bell serves several creative versions, including one inspired by the classic Cuban pressed sandwich. Everyone has a favorite childhood sandwich, but more sophisticated takes on this time-honored finger food are always a pleasure.

Daniel Boulud's Café Boulud Cookbook by Daniel Boulud