Hubert Keller's Souvenirs: Stories and Recipes from My Life

Overview

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....

See more details below
Hardcover
$33.33
BN.com price
(Save 33%)$50.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (20) from $6.86   
  • New (9) from $28.05   
  • Used (11) from $6.86   
Hubert Keller's Souvenirs: Stories and Recipes from My Life (PagePerfect NOOK Book)

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • PC/Mac
  • NOOK for Windows 8
  • NOOK Study

Want a NOOK? Explore Now

NOOK Book (eBook)
$10.49
BN.com price
(Save 38%)$16.99 List Price

Overview

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.

Read More Show Less
  • Hubert Keller's Souvenirs
    Hubert Keller's Souvenirs  

Editorial Reviews

Library Journal
You may know Keller (Burger Bar: Build Your Own Ultimate Burgers) from his Michelin-starred restaurant Fleur de Lys in San Francisco or from Top Chef Masters Season 1, where he famously used a dorm-room shower to cool pasta. His international career—from his childhood in Alsace to the present—is the subject of this biographical cookbook (written with food writer Wisner), which includes classic and modern dishes, from Henri's Bread Pudding (made with cherries and brioche) to an intricate Crab and Avocado Salad with Watermelon Gazpacho. VERDICT This inspiring cookbook will please readers who enjoy accounts of restaurant careers like Jacques Pepin's The Apprentice: My Life in the Kitchen or Karen Page and Andrew Dornenburg's Becoming a Chef.
Read More Show Less

Product Details

  • ISBN-13: 9781449411428
  • Publisher: Andrews McMeel Publishing
  • Publication date: 10/30/2012
  • Pages: 340
  • Sales rank: 197,447
  • Product dimensions: 8.44 (w) x 11.14 (h) x 1.18 (d)

Meet 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 BeverageFood & 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 CocktailsFlavored 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.

 


Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)