James Beard's Theory and Practice of Good Cooking James Beard
Gabriel Kreuther: The Spirit of Alsace, a Cookbook
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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.
© 2021 Abrams Books (E-bog): 9781647004705
Udgivelsesdato
E-bog: 9. november 2021
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