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The Cuisine of Hubert Keller Hardcover – August 1, 1996

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Editorial Reviews

From Publishers Weekly

Acclaimed San Franciscan restaurateur Keller infuses lean California cuisine with the culinary traditions of his native Alsace and the exotic flavors of Brazil. Grouped by classic French courses, the more than 100 recipes include signature dishes and vegetarian entrees from Keller's award-winning Fleur de Lys restaurant. Eschewing creams and fat-laden ingredients, the recipes build rich flavors by reducing stocks, flavoring vinegars, pureeing vegetables and adding herbs. Serious cooks who can also afford gourmet ingredients and have well-stocked kitchens, will impress dinner guests with such dishes as Garlic and Saffron Soup; Tuna Tartar and Jicama Ravioli; Couscous with Mixed Vegetables and Harissa; Brazilian Chicken with Shrimp and Peanut Sauce; Clafoutis with Black Cherries and Champagne Saboyon; and Passion Fruit and Rum Sorbet. The French believe that a meal is not complete without bread. Accordingly, Keller includes French classics, e.g., Braided Brioche Loaf and Alsatian Dried-Fruit Christmas Bread. Chef's notes with each recipe add information about preparation time, provide serving suggestions and recommend appropriate wines. Photos not seen by PW.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Keller's ten-year-old San Francisco restaurant, Fleur de Lys, has a national, even international, reputation. The son of an Alsace patissier, Keller trained with Roger Verge, Paul Bocuse, and other notable French chefs; his background and classic training, combined with several years of experience as a chef in Brazil and his love of California and its culinary abundance, has resulted in a unique style of cooking, both sophisticated and down-to-earth. Fleur de Lys was probably the first top restaurant to offer a vegetable-tasting menu, and Keller has long been known for his lighter interpretation of classic cuisine. The recipes are clearly written and do not require a professional kitchen staff to execute. Although some feature expensive ingredients such as foie gras or truffles, many others do not?many of the desserts, for example, are on the homey side. Recommended for area libraries and others where chefs' cookbooks are popular.
Copyright 1996 Reed Business Information, Inc.
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Product Details

  • Hardcover: 229 pages
  • Publisher: Ten Speed Press (August 1, 1996)
  • Language: English
  • ISBN-10: 0898158079
  • ISBN-13: 978-0898158076
  • Product Dimensions: 11.2 x 9.2 x 1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #706,720 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Lynn Harnett VINE VOICE on August 13, 2004
Format: 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.
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10 of 11 people found the following review helpful By Judith A. Sapone on August 14, 2002
Format: 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.
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7 of 8 people found the following review helpful By G. Gfroerer on October 18, 1999
Format: 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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1 of 1 people found the following review helpful By B on April 17, 2011
Format: Hardcover Verified Purchase
If you LOVE to cook, and appreciate good flavor combinations, you must get this book ( It's out of print but you can find a good price on used copies). I've tried 2 recipes in the book so far, and both have exceeded my expectations in terms of flavor and flexibility. A nice and unexpected bonus is that Keller uses a minimum of fat in his cooking. After testing a couple of the recipes I decided to buy the Ornish book " Eat more, weigh less" to which Keller contributed.
I am limited in my skills ( a lazy amateur at heart) and I was surprised at how adaptable to substitutions some of the recipes in this book are. When testing a new cookbook, I always try soup recipes first. I have prepared the red pepper and tomato soup in this book many ways; exactly according to directions (the first time) and with innumerable substitutions - the second thru
tenth time. I've made it high fat ( my choice to add more cream ) and low fat ; fresh tomatoes and canned chopped Italian tomatoes. Every time but the first I've omitted the caviar. I served it hot instead of cold and used lemon juice in place of the vinegar. No matter. Every time, the result was delicious. In fact, I love this recipe so much, I've yet to move on to the next soup! I own over 100 cookbooks, and very few of them contain recipes this reliable/flexible. Of course, I have not tried every recipe yet, but the first two are definite 'keepers' and not ( to my mind) readily found elsewhere.

The tuna with creamed spinach recipe is also good even without the cream. And SO delicious. I can hardly wait to try the rest of the recipes. Of course I immediately ordered his Burger Bar cookbook and am eager to see if it's as good as this one.
If you love discovering new recipes I think you'll enjoy trying his recipes as much as I have. Highly recommended.
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2 of 2 people found the following review helpful By Monique Gawlik on July 31, 2009
Format: Hardcover
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.
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8 of 11 people found the following review helpful By Ana Paula M. Rizkallah on April 26, 2000
Format: Hardcover
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!
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3 of 4 people found the following review helpful By Jitti Chaithiraphant on June 9, 2008
Format: Hardcover
hubert keller used to work for top europe chef like Jacque Maxim, Paul Bocuse, Gaston Lenotre, Roger Verge, and etc. Considered one of the top great chef outside France. His cookbook is packed with good technique and classic dishes reflecting his times in Europe and Brazil. His restaurant is considered one of the best in the country til this day.

A must buy cookbook if you cook professionally.
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