The admired chef at New York city’s multi-starred Le Cirque opened his own Restaurant Daniel in 1994 and, in the same year published his first book, a collection of the food of his two great kitchens. Substantial, beautiful book and a superb copy, most likely never used.
A Short Take
It is true that we have a good deal to say about many of the titles we offer—in some cases because we feel that a little background information or explanation is called for and in others because, well, we just like the books and feel like writing something about them.
There are, however, always a few that require next to no words because they are so well known. This is one of those books.