The Cuisine of Hubert Keller Review
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(More customer reviews)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 andtips 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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