The Cuisine of Hubert Keller

by Hubert Keller, John Harrisson

The executive chef and owner of Fleur de Lys in San Francisco shares recipes stemming from both his French background and his commitment to California-style healthfulness

Genres: Cooking, Culinary

229 pages, Hardcover

First published August 1, 1996

Reviews

[Mir]

This is an excellent book for anyone with the time and interest to spend hours making French food exactly right. That would not be me, but I still enjoyed thinking about some novel flavor combinations Keller suggests. The plating is also lovely, even though the photos are an odd 1970s orange. The instructions are clear and detailed, and the author's tone refreshingly free of pretension.

[Luz-Maria]

too complicated..BUT...go eat at Fleur de Lys in SF....best meal EVER!!!!