This is the lavish full-color debut of San Francisco's acclaimed French chef Hubert Keller and his restaurant, Fleur De Lys, which has been lauded as one of the finest in America. Keller is winning praise from food critics for his contemporary interpretation of French cuisine, which is founded on healthfulness and classic simplicity. With 75 color photos and more than 150 recipes, this cookbook captures the drama and simplicity of Keller's cuisine.
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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.
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.
Copyright 1996 Reed Business Information, Inc.
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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most helpful customer reviews
1 of 1 people found the following review helpful
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.
1 of 1 people found the following review helpful
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!
By G. Gfroerer
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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