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How To Cook: Braises & Stews: Daniel Boulud

Laurie Woolever
Issue: September 30, 2007

Chef Daniel Boulud was raised in the French countryside near Lyon. He trained to become a chef in his native land before coming to New York City's epochal Le Cirque in 1986. In 1993, he opened Restaurant Daniel, today a Wine Spectator Grand Award winner.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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