The Cuisine of Hubert Keller

by John Harrisson and Hubert Keller

Book Overview

This is a collection of 150 recipes by Hubert Keller, which blends a classic French approach to food with modern ideas about healthy eating. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0898158079
• ISBN13: 9780898158076
• Release Date: August 1996
• Publisher: Ten Speed Press
• Length: 229 Pages
• Weight: 2.79 lbs.
• Dimensions: 0.9" x 9.2" x 11.2"

Customer Reviews

Fabulous

My mother watches Keller's show on television and had to have this book. It was out of print and not sold in stores. One copy was priced at $300.00. It was a great birthday gift for her collection. The supplier packed it carefully and we received it in just a few days.

For cooks who enjoy the process

Born in Alsace, Hubert Keller's culinary experiences include France, Brazil and San Francisco, all of which find an outlet here. Organized by course, dishes range from the simple (Sundried Tomato, Herb and Fettucine Pancakes; Vegetable Risotto with Saffron), to the sublime (Truffled Vichyssoise; Mosaic of Tuna and Sea Scallops in Black Pepper Gelee). Each recipe includes a chef's note giving preparation times and tips on ingredients, modifications, techniques and wine suggestions. While many recipes require time and several steps - Marinated Venison Chops with Horseradish Crust and Currant Sauce; Ecuadorian Quinoa and Wild Rice Wrapped in Cabbage with Tomato and Cumin Seed Sauce - others can be on the table in less than an hour - Whole Red Snapper on Celery leaves with Orange, Lemon and Fennel; Chicken and Spinach Wraps with Hazelnut Sauce; The Best Crab Cakes (which include scallops). A mouth-watering book for both browsing and cooking with beautiful photographs by Lois Ellen Frank.

Perfect Food

I met Hubert here in Brazil, and I love his food. The recepies were written carefully (Chantal, his wife tasted them all! ). I have a cooking school in São Paulo and so far I have not seen anything like him. His food is so elaborated in terms of taste and so simple in terms of wook. It is light, but with a lot of taste and charm. When you taste it, you will never forget!

Great modern French Food

I have to admit that I think Hubert Keller is one of the best chefs in the world, and his restaurant should have 3 Michelin stars. This is one beautiful book, and the receipes, while not for the beginner, are not difficult for the average cook at home. I have made many of the receipes and have found them all delicious. I also enjoyed Chef Kellers' story of growing up in Ribeauville and his professional history working with some of the best chefs in the world. Having taken cooking classes taught by Hubert, I can also say he is one of the nicest guys you will ever meet. From one Alsatian to another, thanks Hubert for a great book, and Vive L'Alsace!