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

Search this book for Recipes »

  • Celery root, apple, and walnut salad

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

    show

  • Grandma's light mayonnaise

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

    • Categories: Dressings & marinades; Sauces for fish; Sauces for meat; Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: eggs; canola oil
    • Accompaniments: Pot-au-feu with marrow dumplings
    show

  • Pot-au-feu with marrow dumplings

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

    • Categories: Stews & one-pot meals; Lunch; Main course; Cooking ahead; French
    • Ingredients: beef short ribs; beef chuck roast; onions; whole cloves; garlic; celery; bay leaves; thyme; parsley; rosemary; leeks; green cabbage; carrots; turnips; beef marrow bones; semolina flour; eggs; breadcrumbs; shallots; nutmeg; cornichons; horseradish cream
    • Accompaniments: Grandma's light mayonnaise
    show

  • Carrot salad with Alsatian vinaigrette

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

    show

  • Salade vigneronne

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

    • Categories: Salads; Main course; Cooking ahead; French
    • Ingredients: shallots; mixed baby potatoes; Melfor honey and herb vinegar; cervelas sausages; Gruyère cheese; celery; parsley; radishes
    show

  • Henri's bread pudding (Mendiant)

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

    • Categories: Baked & steamed desserts; Dessert; Lunch; Cooking ahead; French
    • Ingredients: milk; brioche; ground cinnamon; ground blanched almonds; eggs; cherries; breadcrumbs
    show

  • Stuffed eggs with smoked salmon

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

    show

  • Pâtisserie Keller kugelhopf

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

    • Categories: Cakes, large; Dessert; Cooking ahead; French
    • Ingredients: milk; active dry yeast; all-purpose flour; eggs; kirsch; butter; raisins; almonds
    show

  • Savory kugelhopf buns with bacon, onion, and walnuts

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

    • Categories: Bread & rolls, savory; Breakfast / brunch; Christmas; French
    • Ingredients: milk; active dry yeast; all-purpose flour; bacon; onions; eggs; butter; ham; thyme; parsley; walnuts
    show

  • Laundry day stew of beef, pork, and lamb (Baeckeoffe)

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

    • Categories: Stews & one-pot meals; Main course; Christmas; Cooking for a crowd; Cooking ahead; French
    • Ingredients: onions; leeks; carrots; garlic; bay leaves; juniper berries; thyme; parsley; dry white wine; beef chuck roast; pork butt; lamb shoulder; potatoes
    show

  • Rabbit in mustard sauce

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

    • Categories: Sauces for meat; Stews & one-pot meals; Main course; Suppers; French
    • Ingredients: bacon; button mushrooms; rabbit; Dijon mustard; onions; carrots; dry white wine; bouquet garni; chicken broth; heavy cream; parsley
    show

  • Bretzels

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

    • Categories: Bread & rolls, savory; Snacks; French
    • Ingredients: malt powder; instant yeast; bread flour; egg yolks; baking soda
    show

  • Pasta roulade (Fleischschneke)

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

    • Categories: Pasta, filled; Suppers; Main course; Cooking ahead; French
    • Ingredients: all-purpose flour; eggs; Champagne vinegar; cooked meat of your choice; pork shoulder; onions; shallots; parsley; chives; nutmeg; beef stock
    show

  • Henri's breakfast cake

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

    • Categories: Cakes, large; Breakfast / brunch; Dessert; Cooking ahead; French
    • Ingredients: confectioner's sugar; butter; all-purpose flour; eggs
    show

  • Henri’s breakfast cake [variation for marble cake]

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

    • Categories: Cakes, large; Breakfast / brunch; Dessert; Cooking ahead; French
    • Ingredients: confectioner's sugar; butter; all-purpose flour; eggs; Dutch-process cocoa powder
    show

  • Spirited sour cherries

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

    show

  • Grandma's omelet soufflé

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

    • Categories: Baked & steamed desserts; Dessert; French
    • Ingredients: strawberries; eggs; oranges; mint
    show

  • Meringues glacées and meringues Chantilly

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

    show

  • Frisée salad with the perfect poached egg and panisse croutons

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

    • Categories: Dressings & marinades; Egg dishes; Salads; Appetizers / starters; Breakfast / brunch; Lunch; French
    • Ingredients: eggs; chickpea flour; vegetable oil; shallots; thick-cut bacon; radicchio; frisée lettuce; baby spinach; chive blossoms; sherry vinegar
    show

  • Chicken demi-deuil

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

    • Categories: Stews & one-pot meals; Main course; Christmas; Entertaining & parties; French
    • Ingredients: carrots; onions; whole cloves; chicken broth; bouquet garni; rosemary; celery; black truffles; whole chicken; leeks; pearl onions; Brussels sprouts; zucchini; turnips; hazelnut oil; tomatoes; soft herbs of your choice
    show

  • Bouquet garni

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

    • Categories: Spice / herb blends & rubs; French
    • Ingredients: leeks; bay leaves; celery; parsley; thyme
    show

  • Marinated squab en crépinettes with juniper and red wine sauce

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

    • Categories: Dressings & marinades; Sauces for poultry; Main course; French
    • Ingredients: squab; garlic; bay leaves; thyme; juniper berries; Cognac; dry red wine; onions; carrots; celery; tomato paste; bouquet garni; chicken broth; pork back fat; veal loin; chicken livers; egg yolks; wild mushrooms; shallots; caul fat
    show

  • Rack of lamb cooked in hay

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

    show

  • Winter vegetable ragout

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

    • Categories: Stews & one-pot meals; Appetizers / starters; Side dish; French
    • Ingredients: morel mushrooms; rutabagas; shallots; thyme; chicken broth; chives
    show

  • Fleur de Lys's signature roasted lamb chops with Merlot-vanilla sauce

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

    • Categories: Sauces for meat; Main course; French
    • Ingredients: lamb loin; garlic; spinach; caul fat; zucchini; yellow squash; carrots; celery; red bell peppers; thyme; lean lamb; pork back fat; veal loin; chicken livers; egg yolks; cilantro; shallots; Merlot wine; chicken broth; ruby Port wine; vanilla beans
    show

Notes about this book

  • Barb_N on February 02, 2018

    Pommes Pallasson- a fancy name for rosti. This is my go to recipe for a winter favorite, usually served with sauteed greens and runny eggs. A well seasoned cast iron skillet and starchy (like russet) potatoes are a must.

Notes about Recipes in this book

  • Grilled potatoes

    • TrishaCP on August 01, 2020

      This is a really nice way to grill baby potatoes, and you can definitely dial back the oil. Did not get too much flavor from the garlic or herbs though.

  • Corn madeleines with cracked black pepper

    • chawkins on May 18, 2021

      What an elegant way to serve corn bread with your soup, bisque or chili. These little cornbreads were excellent, full of corn flavor from the puréed corn kernels and not too sweet. I only have one 12-hole Madeleine pan, so I put the rest of the batter in mini muffin tins which was suggested as the alternate shape. I got 12 madeleines and 15 mini muffins. I was also stingy with the black pepper, I only used about a quarter of the specified amount. There were no humps in the madeleines, may be because they were cornbreads. Sorry about the blurry photo, was in a hurry.

  • Pommes paillasson

    • Barb_N on July 20, 2020

      A fancy name for rosti. This is my go to recipe for a winter favorite, usually served with sauteed greens and runny eggs. A well seasoned cast iron skillet and starchy (like russet) potatoes are a must.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Yum.Fi

    The price might make you balk as well. But think of it as an investment. Sometimes you want to save up and buy a good piece of meat for a special meal, instead of buying many cheaper everyday cuts.

    Full review
  • ISBN 10 1449411428
  • ISBN 13 9781449411428
  • Linked ISBNs
  • Published Oct 30 2012
  • Format Hardcover
  • Page Count 340
  • Language English
  • Countries United States

Publishers Text

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.

Other cookbooks by this author