- Gebundene Ausgabe: 340 Seiten
- Verlag: Andrews McMeel Publishing (30. Oktober 2012)
- Sprache: Englisch
- ISBN-10: 1449411428
- ISBN-13: 978-1449411428
- Größe und/oder Gewicht: 20,8 x 3,3 x 28,2 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 605.619 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Hubert Keller's Souvenirs: Stories and Recipes from My Life (Englisch) Gebundene Ausgabe – 30. Oktober 2012
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Über den Autor und weitere Mitwirkende
Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco, California), Fleur by Hubert Keller (Las Vegas, Nevada), and Burger Bar (San Francisco, Las Vegas, and St. Louis, Missouri). His imaginative, modern French cuisine has received numerous awards, and he is regarded as one of America’s most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks and media appearances, including his own Secrets of a Chef cooking show (PBS), and Top Chef, Top Chef Masters, Top Chef All-Stars, and Top Chef Just Desserts (Bravo).
Growing up in Ribeauvillé, Alsace, France, Chef Keller’s passion for the culinary arts ignited early. By 16, Chef Keller knew he wanted to become a professional, and worked as an apprentice under some of the greatest French chefs—Paul Haeberlin, Gaston Lenôtre, Paul Bocuse, and Roger Vergé. For nearly 10 years, he worked throughout France and South America. In 1982, Vergé sent him to San Francisco, to open Sutter 500. In 1986, Chef Keller partnered with his wife and Maurice Rouas to become the chef/owner of Fleur de Lys, which quickly became known as one of the best restaurants in the country.
In 2004, Chef Keller was invited by Mandalay Bay to Las Vegas to re-create his San Francisco Fleur de Lys. The partnership also resulted in the first Burger Bar in 2004. A second Burger Bar opened in 2007, in Lumière Place Casino & Hotels in St. Louis. A third Burger Bar opened in 2009, on the sixth floor of Macy’s Union Square in San Francisco. More Burger Bars are on the drawing board. Keller, sensitive to the changing tastes of the Las Vegas dining public, reimagined his original restaurant and, in 2010, created Fleur by Hubert Keller, a small-plates restaurant featuring tastes from around the world.
Chef Keller is internationally known for his innovation and creativity and has long been considered a “chef’s chef.” He has won numerous awards, including the James Beard Foundation’s Best Chef: California, and has been elected to the foundation’s prestigious Who’s Who of Food and Beverage. Food & Wine magazine tapped him as one of the Top Ten Chefs in America, and Restaurants & Institutions gave him its Ivy Award. Chef Keller has cooked for several U.S. presidents and was the first guest chef invited to the White House to personally prepare his sophisticated, healthy menus for President Clinton and his family. Chef Keller is also known for his performance as a judge on Top Chef, as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. His relationship with the Top Chef franchise continued in 2011, particularly as a judge on Top Chef Just Desserts. He appears frequently in the media, including appearances on Today and Live! with Regis and Kelly on NBC; Rachel Ray Show and Good Morning America, as well as a new reality show, The Big Time, on ABC; The Real Housewives of Orange County on Bravo; plus the Travel Channel, the Food Network, and Fox TV. The third season of Chef Keller’s Secrets of a Chef, produced by Marjorie Poore Productions and sponsored by Cuisinart, began airing in the fall of 2011.
A truly original cuisine featuring contemporary French cooking with Mediterranean accents has emerged from Keller’s rich and varied career. He observes classic French principles and maintains a California-style commitment to health while incorporating the culinary traditions of Alsace, Brazil, and San Francisco. Accordingly, he pioneered a six-course vegetarian menu for Fleur de Lys, making it the first fine-dining American restaurant to offer this option. His healthful cuisine led Dr. Dean Ornish, the esteemed cardiologist, to ask Keller to contribute recipes to Dr. Ornish’s best-selling cookbook, Eat More, Weigh Less. Keller is also known for his generosity and support for a wide range of educational, charitable, and community events around the country, including PBS, Make-A-Wish Foundation, Taste of the Nation, and Share Our Strength.
Penelope Wisner is a San Francisco, California-based freelance writer, cooking teacher, and kitchen coach. She has pursued her love of the pleasures of the table from magazine editing in New York City, to working grape harvests around the world. Her book credits include Summer Cocktails; Flavored Vinegars, Flavored Oils, and The Tra Vigne Cookbook with Michael Chiarello; La Parilla with Reed Hearon; The Basque Kitchen with Gerald and Cameron Hirigoyen; Modern Asian Flavors for Richard Wong; and Burger Bar with Hubert Keller.
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A mixture of memoir, mentor and mass of recipes, this coffee table-sized book will surely keep you engaged for a long time, enlightening and informing you about the history and development of acclaimed chef Hubert Keller along the way. The recipes tend to merge into the accompanying text, making this perhaps more of a journey book than an at-a-glance recipe book. Some things are designed to be enjoyed.
The layout leaves this reviewer in a bit of a mixed mind, yet this is NO criticism. It is beautifully laid out, exquisite and engaging photographs add to the book's overall magic and the text flows like a perfectly-matched wine. The recipes themselves are a bit too hidden, particularly if you are viewing this from afar without trying to cover the book with food whilst cooking, if you don't have eagle eyes. A separate "pull out" supplement with the recipes repeated would have been a great companion for this work. You would then get the best of both worlds. One for reference and research. One for the actual work!
Many of the recipes are particularly interesting once you start to scratch beneath the surface. Thought has been put into the whole affair, rather than it being just a regurgitation of past recipes. What first looked like a plate of pasta was in fact a carrot salad with vinaigrette - and peanut oil is used instead of olive oil (you will need to read the book to find out why!). Lots of advice, hints and tips fill this book too, making it really a book you should consult from cover to cover at first so you don't miss anything along the way.
A very comprehensive index is provided at the end of the book too. About the only real complaint we could raise is a common one - the lack of a clear estimate of preparation and cooking times. When following recipes, particularly from great chefs such as Keller, it can be quite intimidating if following something unfamiliar and perhaps knowing that a job you feel is taking forever should be taking a time, suggesting you are not messing it up that would lead to doom and despondency. A separate index to the various hints and tips and general good advice would be a godsend, making this book even more invaluable for those who want to make their cooking be more than just putting food on the table.
The price might make you balk as well. But think of it as an investment. Sometimes you want to save up and buy a good piece of meat for a special meal, instead of buying many cheaper everyday cuts.
As far as being an everyday cookbook, it's not. It would be difficult to put together a coherent meal using this as the only source for recipes. But many of the recipes are showstoppers and can be rounded out with simple side dishes. Keller includes recipes from his past, and not all are adaptations of restaurant offerings. This is a reflection of his life, using food as illustration.
The book itself is beautiful. It's a shame, however, that paper quality is so degraded. Such a lovely book deserves a nice, old-fashioned, glossy printstock.
Update: I have been re-reading this book and am in even more awe of Keller's talent. I will be using the book soon as a basis for a meal for my Gourmet Club. Closer examination of the recipes reveals that many are within they home cook's capabilities, especially those from early in Keller's career. Many of the early recipes are family and regional recipes and show the affection Keller has for his early culinary education. Later recipes can be showy restaurant preparations, but should not be dismissed. They may take longer to prepare, but instructions are extremely thorough and considerate of the home cook. This book has moved from the shelves that require a stepstool to reach, down to the reachable, daily use shelves.