Hubert Keller's Souvenirs: Stories and Recipes from My Life
Format: PDF / Kindle (mobi) / ePub
An intimate look at the life of celebrated chef Hubert Keller, through 120 inspiring recipes, personal stories, myriad photographs, and other memorabilia.
Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the “Holiday” chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller’s life.
large eggs, separated 2 tablespoons unbleached all-purpose flour 1 tablespoon whole milk 2 tablespoons crème fraîche or sour cream 1 to 2 ounces sturgeon caviar 1 tablespoon finely sliced fresh chives Lemon wedges for serving (optional) Heat 1 tablespoon of the butter in a small saucepan over medium heat. Add the parsnips, sugar, and about 1 inch of water. Season with salt and pepper, bring to a boil, cover, and simmer until the parsnips are very tender, 10 to
grill, put the 2 tablespoons butter on top of the chop, and continue basting for 3 to 4 minutes. Transfer the steak to a cutting board, tent with aluminum foil, and let rest for at least 5 minutes in a warm place. While the steak cooks, prepare the béarnaise sauce: Melt the remaining 6 tablespoons butter in a small saucepan over low heat. Skim off the white foam that forms on top. Set the skimmed butter aside and keep warm. Combine the shallot, 1 tablespoon of the tarragon, the
about 7 minutes. Discard the bay leaf, stir in the shrimp and 1 tablespoon of the chives, and then cover and keep warm. Preheat the broiler to high. Arrange the rack about 4 inches below the heat. To make the glaçage: In a small bowl, whisk the remaining ½ cup of cream with the egg yolks and set aside. Stir the reserved macaroni and the cheese into the warm vegetable-shrimp mixture. Divide it among 4 (1½-cup) individual gratin dishes and set them on a baking sheet. Divide
the loins but not the belly flaps. Unwrap a leek cigar, trim it to match the length of the saddle, and lay it between the loins where the backbone was. Dab a little more mousse over the leek cigar to cover it. Lift up the belly flaps to the center so they overlap and nicely enclose the mousse. Wrap the plastic wrap tightly around the ballotine and tie the ends closed. The ballotine will be a sausage about 6 inches long and 2½ inches in diameter. Wrap the ballotine in a second layer of plastic
and cut closer to the ribs (thus “spare ribs”) to make a bigger chop. Braise the spareribs a little longer than baby back ribs, closer to 3 hours than 2. And, if you want to make smaller ribs—for instance, for a cocktail party—ask the butcher to halve the slab lengthwise. Then you’ll have 16 small ribs per slab. ♣ This is an indoor, individual method of smoking. You can, of course, smoke the ribs outdoors in a smoker or on the barbecue. Use this smoking method only with a fire extinguisher close