The Cuisine of Hubert Keller

Rating:
Summary: For cooks who enjoy the process
Review: 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.

Rating:
Summary: A Cookbook Worth Buying
Review: 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.

Rating:
Summary: Great modern French Food
Review: 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!

Rating:
Summary: Great modern French Food
Review: 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!

Rating:
Summary: Perfect Food
Review: 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!

Rating:
Summary: Perfect Food
Review: 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!