Gabriel Kreuther: The Spirit of Alsace, A Cookbook by Gabriel Kreuther and Michael Ruhlman

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    • Categories: Pizza & calzones; Appetizers / starters; French
    • Ingredients: all-purpose flour; active dry yeast; crème fraîche; sour cream; fromage blanc; white pepper; smoked slab bacon; yellow onions; fleur de sel; grated nutmeg
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    • Categories: Appetizers / starters; Lunch; Summer; French; Vegetarian
    • Ingredients: fromage blanc; sour cream; heavy cream; white pepper; shallots; chives
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    • Categories: Bread & rolls, savory; Dips, spreads & salsas; Appetizers / starters; French; German
    • Ingredients: fresh yeast; all-purpose flour; food grade lye; fleur de sel; sour cream; horseradish; Dijon mustard
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    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork fatback; heavy cream; chicken livers; eggs; Port wine; kirsch; thyme sprigs; fresh bay leaves; grated nutmeg
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    • Categories: Appetizers / starters; French
    • Ingredients: yellow onions; calf livers; pork belly; pork shoulder; ground ginger; ground mace; ground marjoram; ground cloves; ground cardamom; ground bay leaves; ground thyme; beef casings
    • Accompaniments: Celeriac salad
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    • Categories: Dressings & marinades; Appetizers / starters; French
    • Ingredients: gray sea salt; pink curing salt; bay leaves; rosemary sprigs; coriander seeds; black peppercorns; pig head; carrots; yellow onions; whole cloves; leeks; celery; juniper berries; parsley; grated nutmeg; cornichons; thyme sprigs
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: onions; leeks; Pilsner beer; chicken stock; smoked pork knuckles; thyme sprigs; bay leaves; black peppercorns; whole cloves; cardamom pods; sour cream; grated nutmeg
    • Accompaniments: Beignets aux pommes
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: chicken stock; grated nutmeg; celery; all-purpose flour
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    • Categories: Chutneys, pickles & relishes; Sauces for fish; Main course; French
    • Ingredients: white peppercorns; coriander seeds; fennel seeds; cumin seeds; apple cider vinegar; sugar; shallots; bay leaves; rainbow trout; grapeseed oil
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    • Categories: Salads; Dressings & marinades; Side dish; French; Vegetarian
    • Ingredients: green cabbage; red onions; apple cider vinegar; ground coriander; aged Gruyère cheese; grapeseed oil
    • Accompaniments: Pot-au-feu à l'Alsacienne; Veal liver dumplings
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    • Categories: Dressings & marinades; Salads; Side dish; French; Vegetarian
    • Ingredients: red cabbage; onions; apple cider vinegar; mayonnaise; grated nutmeg; ground cumin; ground coriander; grapeseed oil
    • Accompaniments: Pot-au-feu à l'Alsacienne; Veal liver dumplings
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; French
    • Ingredients: sauerkraut; onions; Riesling wine; whole cloves; juniper berries; bay leaves; baby back pork ribs; knackwurst sausages; bratwurst sausages; morcilla sausages; applewood smoked slab bacon
    • Accompaniments: Veal liver dumplings
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    • Categories: Chutneys, pickles & relishes; Side dish; German; Vegetarian; Vegan
    • Ingredients: white cabbage; juniper berries; black peppercorns
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; French
    • Ingredients: pork shoulder; lamb shoulder; beef roast; pig trotters; onions; carrots; leeks; garlic; Sylvaner wine; parsley; thyme sprigs; bay leaves; black peppercorns; juniper berries; whole cloves; potatoes; all-purpose flour
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    • Categories: Stuffing; Main course; French
    • Ingredients: cooked meat of your choice; bacon; yellow onions; dry bread; eggs; parsley; grated nutmeg; potatoes; onions; thyme sprigs; bay leaves; Gruyère cheese; chicken stock
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    • Categories: Stuffing; Sauces for meat; Stews & one-pot meals; Main course; Entertaining & parties; French
    • Ingredients: Pullman bread; onions; duck fat; parsley; veal breast; chicken livers; eggs; grated nutmeg; ground ginger; carrots; celery; dry white wine; chicken stock; bay leaves; fatty veal
    • Accompaniments: Red wine-braised red cabbage with apples and/or chestnuts
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: white vinegar; honeycomb tripe; onions; dry Riesling wine; grated nutmeg; curry powder; parsley; grapeseed oil
    • Accompaniments: Spaetzle
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    • Categories: Side dish; French
    • Ingredients: kale; shallots; onions; chicken stock; grated nutmeg
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    • Categories: Sauces, general; Side dish; Thanksgiving; French
    • Ingredients: Brussels sprouts; applewood smoked slab bacon; onions; half and half cream; grated nutmeg; chives
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    • Categories: Side dish; French
    • Ingredients: schmaltz; onions; bacon; red cabbage; red wine; bay leaves; Honeycrisp apples; cooked chestnuts
    • Accompaniments: Stuffed veal breast
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  • ISBN 10 1419747827
  • ISBN 13 9781419747823
  • Linked ISBNs
  • Published Nov 09 2021
  • Format Hardcover
  • Page Count 356
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace.

Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf.

Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

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