Hardcover. A memoir-cookbook written by the multi-talented Keller?chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and trac.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 340 pages. 1.588. Bookseller Inventory #
Synopsis: 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.
About the Author:
Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco, California), Fleur by Hubert Keller (Las Vegas, Nevada), and Burger Bar (San Francisco, Las Vegas, and St. Louis, Missouri). His imaginative, modern French cuisine has received numerous awards, and he is regarded as one of America’s most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks and media appearances, including his own Secrets of a Chef cooking show (PBS), and Top Chef, Top Chef Masters, Top Chef All-Stars, and Top Chef Just Desserts (Bravo).
Growing up in Ribeauvillé, Alsace, France, Chef Keller’s passion for the culinary arts ignited early. By 16, Chef Keller knew he wanted to become a professional, and worked as an apprentice under some of the greatest French chefs—Paul Haeberlin, Gaston Lenôtre, Paul Bocuse, and Roger Vergé. For nearly 10 years, he worked throughout France and South America. In 1982, Vergé sent him to San Francisco, to open Sutter 500. In 1986, Chef Keller partnered with his wife and Maurice Rouas to become the chef/owner of Fleur de Lys, which quickly became known as one of the best restaurants in the country.
In 2004, Chef Keller was invited by Mandalay Bay to Las Vegas to re-create his San Francisco Fleur de Lys. The partnership also resulted in the first Burger Bar in 2004. A second Burger Bar opened in 2007, in Lumière Place Casino & Hotels in St. Louis. A third Burger Bar opened in 2009, on the sixth floor of Macy’s Union Square in San Francisco. More Burger Bars are on the drawing board. Keller, sensitive to the changing tastes of the Las Vegas dining public, reimagined his original restaurant and, in 2010, created Fleur by Hubert Keller, a small-plates restaurant featuring tastes from around the world.
Chef Keller is internationally known for his innovation and creativity and has long been considered a “chef’s chef.” He has won numerous awards, including the James Beard Foundation’s Best Chef: California, and has been elected to the foundation’s prestigious Who’s Who of Food and Beverage. Food & Wine magazine tapped him as one of the Top Ten Chefs in America, and Restaurants & Institutions gave him its Ivy Award. Chef Keller has cooked for several U.S. presidents and was the first guest chef invited to the White House to personally prepare his sophisticated, healthy menus for President Clinton and his family. Chef Keller is also known for his performance as a judge on Top Chef, as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. His relationship with the Top Chef franchise continued in 2011, particularly as a judge on Top Chef Just Desserts. He appears frequently in the media, including appearances on Today and Live! with Regis and Kelly on NBC; Rachel Ray Show and Good Morning America, as well as a new reality show, The Big Time, on ABC; The Real Housewives of Orange County on Bravo; plus the Travel Channel, the Food Network, and Fox TV. The third season of Chef Keller’s Secrets of a Chef, produced by Marjorie Poore Productions and sponsored by Cuisinart, began airing in the fall of 2011.
A truly original cuisine featuring contemporary French cooking with Mediterranean accents has emerged from Keller’s rich and varied career. He observes classic French principles and maintains a California-style commitment to health while incorporating the culinary traditions of Alsace, Brazil, and San Francisco. Accordingly, he pioneered a six-course vegetarian menu for Fleur de Lys, making it the first fine-dining American restaurant to offer this option. His healthful cuisine led Dr. Dean Ornish, the esteemed cardiologist, to ask Keller to contribute recipes to Dr. Ornish’s best-selling cookbook, Eat More, Weigh Less. Keller is also known for his generosity and support for a wide range of educational, charitable, and community events around the country, including PBS, Make-A-Wish Foundation, Taste of the Nation, and Share Our Strength.
Penelope Wisner is a San Francisco, California-based freelance writer, cooking teacher, and kitchen coach. She has pursued her love of the pleasures of the table from magazine editing in New York City, to working grape harvests around the world. Her book credits include Summer Cocktails; Flavored Vinegars, Flavored Oils, and The Tra Vigne Cookbook with Michael Chiarello; La Parilla with Reed Hearon; The Basque Kitchen with Gerald and Cameron Hirigoyen; Modern Asian Flavors for Richard Wong; and Burger Bar with Hubert Keller.
Title: Hubert Keller's Souvenirs: Stories and ...
Book Condition: New
Book Description Andrews McMeel Publishing. Hardcover. Condition: Good. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less. Seller Inventory # G1449411428I3N10
Book Description Andrews McMeel Publishing. Hardcover. Condition: Good. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less. Seller Inventory # G1449411428I3N00
Book Description Hardcover. Condition: VeryGood. The cover may have some normal wear. The text has no notes or markings. Seller Inventory # 1EY82M00DU7A
Book Description Andrews McMeel Publishing. Condition: Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Seller Inventory # 44179360
Book Description Andrews McMeel Publishing, 2012. Hardcover. Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Seller Inventory # S_210639801
Book Description Andrews McMeel Publishing. Hardcover. Condition: Good. 1449411428 Cover has a crease. Moderate wear to corners/ edges. Seller Inventory # Z1449411428Z3
Book Description Hardcover. Condition: Very Good. Seller Inventory # P-431-256
Book Description Andrews McMeel Publishing, 2012. Hardcover. Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Seller Inventory # S_214815593
Book Description Andrews McMeel, 2012. Hardback. Condition: Good. Dust Jacket Condition: Good. Hardback EX-LIBRARY book with dust jacket! The dust jacket has a spine tag and a library withdrawn label on the cover. The book is sturdy, crisp and clean with library marks/discarded stamp inside. Ex-Library. Seller Inventory # 28199-x-CB4
Book Description Condition: Very Good. Ready for quick shipment to any US location by Experienced seller. CDs and Access codes may not be included as is the case with most used books. Seller Inventory # 1932735