Title: Interesting but frustrating
Product review: Lots of interesting details about running a high quality restaurant in New York, but overall the content is a bit thin. The book is very padded with many blow by blow accounts of a typical dinner or lunch service at Daniel. It's interesting the first few times or when the author recounts a dinner for President Clinton, but by the tenth dinner you begin to flip the pages. I was disappointed that there was almost no insight into Daniel Boulud, how he and his staff create new dishes, what actions he took to elevate the restaurant to 4 stars or what really sets his restaurant apart from other top quality restaurants in the US. The nugget for a good book is here, but I think the author skimped on her research and simply transcribed her tape recordings from a year of standing in the kitchen.
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