- Hardcover: 192 pages
- Publisher: Ten Speed Press; illustrated edition edition (9 Oct 1996)
- Language English
- ISBN-10: 0898158079
- ISBN-13: 978-0898158076
- Product Dimensions: 28.3 x 23.2 x 2.4 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,178,172 in Books (See Top 100 in Books)
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Product Description
Synopsis
This is a collection of 150 recipes by Hubert Keller, which blends a classic French approach to food with modern ideas about healthy eating.
Inside This Book
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First Sentence
BREAD IS taken very seriously in France, where you'll hear the refrain "a meal without bread is like a beautiful face without eyes." Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
BREAD IS taken very seriously in France, where you'll hear the refrain "a meal without bread is like a beautiful face without eyes." Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
3.0 out of 5 stars
Beautiful book, recipes may be too difficult for amateurs.,
By A Customer
This review is from: Hubert Keller's Cuisine (Hardcover)
The photos in this book are dreamy, and the recipes are colossally imaginative. BUT ... many home cooks will find it difficult to recreate most of the dishes that Keller successfully renders at his restaurant, Fleur de Lys, and many ingredients will be challenging to find. The explanations of many classic French cooking techniques are top-notch, however, and the writing throughout the book is very, very good.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (8 customer reviews) 5 of 5 people found the following review helpful:
5.0 out of 5 stars
For cooks who enjoy the process,
By Lynn Harnett - Published on Amazon.com
This review is from: Hubert Keller's Cuisine (Hardcover)
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. 5 of 6 people found the following review helpful:
4.0 out of 5 stars
A Cookbook Worth Buying,
By Judith A. Sapone - Published on Amazon.com
This review is from: Hubert Keller's Cuisine (Hardcover)
I asked for and received this book as a birthday gift. It was an excellent choice. At first I thought the recipes somewhat intimidating. A closer examination proved me wrong. The directions are as clear as can be, and suggestions in the side boxes are interesting, helpful and appropriate to the recipe. While I won't be using the recipes calling for fresh truffles or caviar (and they're very few), I will be trying out many others. The Seared Tuna on Creamed Spinach is worth the price of the book. The Black Pepper Polenta was perfect with it, but plain rice or coconut rice is very good, too.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
Great modern French Food,
By G. Gfroerer - Published on Amazon.com
This review is from: Hubert Keller's Cuisine (Hardcover)
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!
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