In this cool behind-the-scenes look you'll see he acclaimed chef like you've never seen him before. You'll notice a carefree Boulud having fun in the kitchen as he cooks things like a whole veal head in a giant stock pot and sets desserts on fire.
The video is also chock-full of interesting tidbits like the fact there are 2,926 ingredients in the book and a total of 45,784 images were captured during 296 hours of photography. Excited? Watch below.
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Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.