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Bill Buford and Daniel Boulud in the New Yorker

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Bill Buford and Daniel Boulud in the New Yorker

Phaedrus | Jul 25, 2013 01:59 PM

The article is unfortunately for subscriber only. It is worth the trip to find a print copy and read this article word for delicious word. Here is the link:
http://www.newyorker.com/reporting/20...

The story came about when Bill Buford was asked to work with Daniel Boulud to recreate some classic French dishes and then write about it. The dishes are: chartreuse, Coubiliac, and duck a la presse. Buford's way with words came in handy and conveyed the experience nicely. there are some excellent historical perspective and the dishes sounded stupendous.

It is the July 29th 2013 issue.

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