Gabriel Kreuther The Spirit of Alsace, a Cookbook
52,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
09.11.2021
Verlag
Abrams & ChronicleSeitenzahl
368
Maße (L/B/H)
28,3/23,8/3,7 cm
Gewicht
2147 g
Sprache
Englisch
ISBN
978-1-4197-4782-3
From award-winning chef Gabriel Kreuther and New York Times bestselling author Michael Ruhlman, the definitive cookbook on rustic French cooking from Alsace.
Foreword by Jean-Georges Vongerichten, author of Home Cooking with Jean-Georges: My Favorite Simple Recipes
Gabriel Kreuther is the cookbook fans of the James Beard Award–winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home.
Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther teaches the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf.
Featuring personal stories from the chef’s childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Foreword by Jean-Georges Vongerichten, author of Home Cooking with Jean-Georges: My Favorite Simple Recipes
Gabriel Kreuther is the cookbook fans of the James Beard Award–winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home.
Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther teaches the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf.
Featuring personal stories from the chef’s childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
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