Tantalizing finger food and heavenly hors d’oeuvres dazzled A-list palates at the book launch of superchef Daniel Boulud’s Cooking In New York City, held—where else?—at the elegant Restaurant Daniel. The sumptuous spread included shrimp on sugar cane with peanut sauce; boeuf en geleé with horseradish cream and beet glaze; beet-cured salmon with vodka and mustard; and hamachi tuna with fennel and grapefruit. For someone who lives on hors d’oeuvres every night, take it from me, it was like dying and going to heaven! The cookbook’s salivating recipes, like chocolate cherry breakfast bread, sauteed skate with walnuts, and roasted squab with foie gras, have been culled from all three of Boulud’s acclaimed restaurants—Daniel, Café Boulud, and db Bistro Moderne, and the select crowd gobbled up the books as fast as the food. Proceeds went straight to benefit Citymeals-on-Wheels.