Daniel: My French Cuisine | Daniel Boulud | Talks Google
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions,
Daniel is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, Daniel is a must-have for sophisticated foodies everywhere.
Trying Guyanese STREET FOOD for the FIRST TIME! ???????? First day in GUYANA! Completely UNEXPECTED!
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Back in July of 2022, I explored my 90th country, Guyana, beginning in the capital city, Georgetown. Come with me on my very first day in the country as I get my first taste of Guyanese food and explore the capital!
For this trip, I teamed up with Visit Guyana and Discovery Guyana. Our first adventure together was exploring the Bourda Market, followed by a trip to the famous Backyard Café. Inside the Guyana Shop, I saw items made by local women, including achar, cassareep, crafts, pepper sauces, and more.
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The pepper sauces looked amazing. They come in passionfruit, mango, and other flavors. I wanted to buy some. I also saw some cassava bread in packages, green seasoning (for seasoning meats), rubs, sauces, curries, extracts, spices, honey, local wines, and coconut biscuits.
I tried a coconut biscuit, which had a nice crunch and a slight sweetness to it. Lots of dishes here are made with coconut!
They then showed me some Limacol, which is considered a cure-all in Guyana. It’s sort of like Robitussin! Then, we headed into Bourda Market. There were tons of fresh fruit and vegetable vendors selling bananas, massive ripe pears (avocadoes), starfruit, watermelon, pineapple and more.
I loved the juicy and sour starfruit, which they use to make a traditional black cake. They call starfruit “five finger” in Guyana! Next was some fresh pineapple, which was so sweet and tasty! It’s the best pineapple I’ve ever had! I followed that with some amazing papaya.
Bourda is a drive-through market, so there are cars as well as pedestrians. Further on, we saw some okra, Guyanese cherries (which were nice and sour), sweet cassava, turmeric, and bottles of peppers. I tried a bite of a really spicy pepper! Next was a super sweet sapodilla fruit.
Then, we headed to the meat, fish, and poultry section, where the vendors were cleaning tons of fresh fish. It reminded me of the wet markets I’ve visited in parts of Asia. They also had some massive catfish, gray snapper, and more. Further on were different cuts of beef and then the household section of the market.
This market dates back to 1876. Then, we went to get some fried fish and pepper sauce! The fish was nice, and the pepper sauce was spicy with a bit of lime. It wasn’t too heavy. I loved it! It had some real heat to it!
Next was some fresh coconut water with cask-aged rum. It was so delicious! Then, we drove 10 minutes to the Backyard Café, which is reservation-only. They grow herbs all over the grounds. There’s a bar and a table outside, as well as an indoor section.
I watched them make rum and punch with passionfruit, lime, vodka, rum, gin, and ice. It was the best rum & punch of my life! I loved the sourness and the refreshing taste!
Next, we started making egg balls. They started by rolling out the cassava dough, which they cover a boiled egg with. Then, they drip it in a turmeric-rich batter and drop it in the hot oil. They fry until they’re golden brown! You eat them with a delicious sauce containing mango, garlic, vinegar, salt, and wiri wiri pepper.
The crunch of the coating was incredible, and the cassava inside was creamy. The mango sauce was fantastic! It was an amazing Guyanese street food! We followed that with some sorrel, which is a refreshing cinnamon and pimiento drink typically eaten at Christmas.
Then, they made the pepperpot with beef, cassareep (a byproduct of cassava), garlic, ginger, thyme, cinnamon, and more. It’s the national dish and you eat it with coconut bread. It was incredible. It had a syrupy thickness and the meat was unbelievably tender and tasty. It fell apart in my mouth!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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Porn, Sugar, Cookies, Bananas, Sweet Potato Chips & The Matrix: A Wired To Eat Book Review With...
The last time I had Robb Wolf on my show, we talked about nicotine gum, alactic training, binaural beats, small-scale farming and a whole lot more.
This interview with Robb threatens to be no different, as we delve into his new book Wired to Eat: Turn Off Cravings, Rewire Your Appetite for Weight Loss, and Determine the Foods That Work for You. The surprising truth is that we are genetically wired to eat more and move less, the exact opposite of the advice we are often given. Robb claims to have developed a more customized weight loss solution that works with your body, a solution based not on arbitrary restriction of foods but on what works for you. A former research biochemist, health expert, and bestselling author Robb Wolf, has designed an eating program, based on groundbreaking research, that will rewire your appetite for weight loss and help you determine the optimal foods for your diet and metabolism.
During our discussion, you'll discover:
-Why Robb decided to include a discussion of your brain on porn in his new book, and how chili-cheese nachos are like a porn site...[9:10]
-The fascinating link between ketosis and brain derived neurotrophic factor (BDNF)...[14:50]
-How one could theoretically build massive amounts of muscle with the use of (surprise) Viagra...[25:00]
-The shocking study done in Israel that showed massive variations in blood sugar responses to everything from hummus to cookies to bananas...[26:30]
-How you can test your poop and microbiome to generate an individualized diet based on your predicted blood sugar responses...[35:55]
-Why hemoglobin A1C, which is what many doctors will test to see what your blood sugar levels have been at, may not actually be an entirely accurate marker of blood sugar history…[48:25]
-What fructosamine is and why Robb recommends you track it...[49:55 & 52:20]
-How to test whether or not a food is actually good for your blood glucose levels, and exactly which numbers to look for 2 hours after you eat...[56:00]
-The best foods, herbs, spices and supplements you could add into a meal that is high in sugar to lower your blood sugar response...[61:54]
-And much more!
Do you have questions, thoughts or feedback for Robb or me? Leave your comments at and one of us will reply!