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

1078 Pages·2012·38.86 MB·English

by  Hubert Keller

In memory of Chef Paul Haeberlin,
L’Auberge de L’Ill, France
And to my parents,
Yvonne and Henri Keller
“Memory is essential to what we are. We wouldn’t be able to talk to each other
without memory, and what we think of as the present really is the past. It is made
out of the past....The past is always one moment that happened three minutes ago,
and one moment is what happened thirty years ago—and they flow into each other
in ways we can’t predict....The idea that memory is somehow sentimental or
nostalgic—nostalgia itself, the etymology of nostalgia is ‘homecoming.’ And
homecoming is what we all believe in.”
—The poet W. S. Merwin in a Fresh Air interview with host Terry Gross, aired when
his book The Shadow of Sirius won the Pulitzer Prize in 2009.
A note about the recipes
♣ You will find weights included as well as volume measures for ingredients in some of my recipes. I’ve done this
for several reasons. First, I think we often buy ingredients by the pound and it’s helpful for a shopper to have some
idea of what I mean, for instance, by a large onion. A second reason is that many of these recipes originate in
professional kitchens where, if we measure at all, we most often weigh our ingredients. Another reason is the origin
of some recipes. In Europe, even home cooks are in the habit of weighing ingredients. Especially in baking, precision
is important; weights are more accurate than volume measurements and you will enjoy more consistent results if you
weigh. Plus, it’s faster and less messy. Often, you can place your mixing bowl on the scale and simply add the
ingredients directly instead of stopping to measure first. I encourage you, if you don’t have one already, to invest in a
digital scale and to leave it out on your counter so you get in the habit of using it.
Introduction

C H A P T E R
1
Family Treasures

Sunday Lunch in Ribeauvillé
R E C I P E S
Celery Root, Apple, and Walnut Salad
Grandma’s Light Mayonnaise
Pot-au-Feu with Marrow Dumplings
Carrot Salad with Alsatian Vinaigrette
Salade Vigneronne
Mendiant/Henri’s Bread Pudding
Stuffed Eggs with Smoked Salmon
Pâtisserie Keller Kugelhopf
Savory Kugelhopf Buns with Bacon, Onion, and Walnuts
Baeckeoffe/Laundry Day Stew of Beef, Pork, and Lamb
Rabbit in Mustard Sauce
Bretzels
Fleischschneke/Pasta Roulade
Henri’s Breakfast Cake
Spirited Sour Cherries
Grandma’s Omelet Soufflé
Meringues Glacées and Meringues Chantilly