Gabriel Kreuther: The Spirit of Alsace, a Cookbook
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About the Author
"It's been a long time since I've held a book this beautiful. Gabriel Kreuther is a master of Alsatian cuisine and kindly shares recipes that made me jump into the kitchen and start cooking."--Sean Brock, chef and author of Heritage
"Chef Kreuther is truly a master of his craft and has perfected the cuisine from one of the most incredibly beautiful regions of Europe. He is every chef's dream."
--Barbara Lynch, chef and author of Out of Line
"Chef Gabriel Kreuther pays homage beautifully to Alsace through his love and passion for the region's rich culture and rustic gastronomy while demonstrating his talent as a refined fine-dining chef."
--Eric Ripert, chef and author of Vegetable Simple
"It's rare for a cookbook to truly capture my attention as an avid home cook. Oftentimes the recipes either land as remedial or are so complex they aren't truly meant to be duplicated at home, but Gabriel's book is the real deal! The recipes run the gamut from Alsatian comfort foods to the most complex of Gabriel's Michelin-starred favorites, all broken down in a way where real home cooks can actually make them sing. To top it off, the book is beautifully written and photographed, giving you not just kitchen challenges, but true insight into the heart and history of the man behind the dishes. A must for any foodie with a good set of knives."--Hunter Arnold, Tony Award-winning theater producer of Hadestown, Kinky Boots, and Once on This Island
"Gabriel Kreuther is able to express a nostalgic look at Alsatian cuisine while creating recipes that can be enjoyed today. It's a delicious and gorgeous sensory journey."
--Kyle Connaughton, chef and co-owner of SingleThread Farms
"Gabriel uses his own deep nostalgia for Alsace in his cuisine in New York, so people can really enjoy the flavors of that region. You've got the German influence, the Swiss influence. It's a fascinating region. Bringing those flavors to New York in a modern way is amazing to me. I want to try everything in this book!"--Jean-Georges Vongerichten, from the foreword