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

  • Flatbread with fromage blanc, onions, and bacon (Tarte flambée)

    Flatbread with fromage blanc, onions, and bacon (Tarte flambée) (page 32)

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

    • 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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Notes about Recipes in this book

  • Traditional pretzels with horseradish mustard dip

    • hlange on May 23, 2024

      Pillowy soft pretzels. These were very nice and definitely best eaten the same day.

  • My Brussels sprouts

    • twoyolks on December 31, 2025

      My wife declared these her new favorite Brussel sprouts recipe. They end up nearly perfectly cooked. The cream sauce really compliments them well. I did have a small issue when reducing the sauce as I used too high of a heat and had to add more milk to loosen it.

  • Potato galette

    • hlange on May 25, 2024

      These were so delicious, even the picky eaters in my family devoured them. They're very aromatic and flavored with finely minced onion (I used red onion), shallot, pepper and nutmeg. I did add the potato starch which gave a chewier texture. Next time I'd try without to compare. Also made these eggless by using greek yogurt instead of an egg to bind - no problems, but I was glad I used a nonstick pan. A definite repeat.

  • Good health cake (Gsundheitskueche)

    • hlange on May 02, 2024

      I knew something was wrong with the recipe when it had me add warm milk into the batter I'd spent 8 minutes whipping up to a light texture, and it turned it completely runny and never returned to a lighter state. The end result luckily tasted great but was dense and sure enough, moister and heavier than it was supposed to be.

  • Pain d'épices Alsacien

    • hlange on June 26, 2024

      I liked but didn't love this, but I think I'm just not really a gingerbread person.

  • Tried-and-true butter cookies

    • hlange on December 10, 2024

      I was sure to use salted butter since there is otherwise no salt in the recipe. The dough was a little difficult to work with.

  • Cinnamon stars

    • hlange on April 30, 2024

      Subtle cinnamon, not too sweet. Made these with the kids and they thought they tasted like Cinnamon Toast Crunch in cookie form. I did have to add water to bring the dough together. Will absolutely make these again and these will be going in our holiday rotation.

  • Chilled cucumber and mint soup with Alaskan king crab

    • Acarroll on August 20, 2022

      Love the idea of this soup, but it didn't deliver. It was so bland. Not enough mint, missing some sort of depth. We couldn't even eat the leftovers.

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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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