This lavishly handsome book is the most ambitious book Boulud has written. At its heart are dishes from his flagship restaurant, Daniel, photographed in brilliant detail, often exactly as they have been served at the restaurant. It’s clear, as Boulud says, “Daniel is a French restaurant, but our flavor palate knows no boundaries.” Dishes are as varied as red snapper in a salt crust with harissa and pistachio butter or a squab pastille with young radishes and avocado chutney. In a second section, Boulud and essayist Bill Buford revisit iconic dishes of haute cuisine such as coulibiac and pâté en croûte. In a brief final section, the chef offers a few classic dishes of French regional home cooking that he still prepares for his family.