Hubert Keller's Souvenirs: Stories and Recipes from My LifeAn intimate look at the life of celebrated chef Hubert Keller, through 120 inspiring recipes, personal stories, myriad photographs, and other memorabilia. Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the “Holiday” chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller’s life. |
Contents
By threestar chefs | 52 |
recipes | 60 |
Marinated Squab en Crépinettes | 67 |
Winter Vegetable Ragout | 73 |
Tomahawk Steak with Béarnaise Sauce | 80 |
Bouillabaisse | 88 |
Orange Tartlets with Lavender Meringue | 94 |
Anchoïade and Crudité Platter | 102 |
Turnip Confit Enhanced with | 197 |
Raw Asparagus Radish | 204 |
TripleThreat Beer Burger | 212 |
Nampol Meesas DeepFried Chicken Wings | 218 |
Pineapple Carpaccio with Lemon Sorbet | 224 |
in Las Vegas | 238 |
Spiced Apple and Orange Compote | 245 |
Thinly Sliced Salmon with Caviar | 251 |
Baked Potato Shells Stuffed with | 109 |
Tarte Flambée Alsacienne | 116 |
Maple Syrup and Fromage Blanc Ice Cream | 124 |
HoneyCaramel Sauce with Lavender | 131 |
Adapting to the USA | 138 |
Fresh Crab and Black Truffle Cappuccino 144 Roasted Maine Lobster with Artichoke Puree | 146 |
Chestnut Soup with Pear | 152 |
ChickenLiver Mousse with Smoked Duck | 158 |
Laurents Creamed Corn with Parmesan | 164 |
Individual Peach Strudels with | 170 |
EspressoChocolate Mousse with | 176 |
Upending Expectations | 182 |
Crab and Avocado Salad with | 188 |
Pâte BriséePie Pastry | 257 |
Chantals Pitcher of Cosmopolitans 261 Alsatian Plum Tart with CinnamonSugar 262 Les Cannelés de Bordeaux | 265 |
Grilled Squab Glazed with Secret Sauce | 272 |
Grilled Vegetable Platter with Three Flavors 277 DJ Frenchy Le Freaks Paella | 278 |
Strawberries with White Wine | 284 |
Petits Bonhommes | 292 |
Pain dÉpicesChristmas Spice Bread | 298 |
Parsnip Blinis with Caviar | 304 |
Braised Fennel à la Roger Vergé | 311 |
Galette des RoisThree Kings Cake | 317 |
Metric Conversions | 323 |
Other editions - View all
Hubert Keller's Souvenirs: Stories & Recipes from My Life Hubert Keller,Penelope Wisner Limited preview - 2012 |