The Cuisine of Hubert Keller by Hubert Keller and John Harrisson

  • Blanch: carrots, garlic, haricots verts, fresh peas, or tomatoes (page 16)

    from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson

    • Categories: Vegan; Vegetarian
    • Ingredients: carrots; garlic; haricots verts; fresh peas; tomatoes
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Notes about this book

  • Eat Your Books

    1996 Gourmand World Cookbook Award Winner

  • BlytheSpirit on April 20, 2013

    Chilled Tomato and Red Bell Pepper Soup with Caviar, p. 59. This is delicious hot or cold, with or without caviar. I increased the thyme because I love its flavor.

  • BlytheSpirit on April 20, 2013

    Seared Tuna on Lightly Creamed Spinach with Sesame Oil Vinaigrette, p. 154. This is easy and delicious - very elegant.

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  • ISBN 10 0898158079
  • ISBN 13 9780898158076
  • Published Oct 09 1996
  • Format Hardcover
  • Page Count 229
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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

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