An intimate look at the life of celebrated chef Hubert Keller, through 120 inspiring recipes, personal stories, myriad photographs, and other memorabilia.
Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the “Holiday” chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller’s life.
About the Author
Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco) Fleur by HubertKeller (Las Vegas), and Burger Bar (San Francisco, Las Vegas, and St. Louis). His imaginative, modern French cuisine, he has received numerous awards and he is regarded as one of America's most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks and media appearances including his own Secrets of a Chef cooking show (PBS), and Top Chef, Top Chef Masters, Top Chef All Stars, and Top Chef Just Desserts (Bravo).
Growing up in Ribeauville, Alsace, France, Chef Keller's passion for the culinary arts ignited early. By 16, Chef Keller knew he wanted to become a professional and worked as an apprentice under some of the greatest French chefs--Paul Haeberlin, Gaston Lenotre, Paul Bocuse, and Roger Verge. For nearly ten years, he worked throughout France and South America. In 1982, Verge sent him to San Francisco to open Sutter 500. In 1986, Chef Keller partnered with his wife and Maurice Rouas to become the chef/owner of Fleur de Lys which quickly became known as one of the best restaurants in the country.
In 2004 Chef Keller was invited by Mandalay Bay Hotel and Resort to Las Vegas to recreate his San Francisco Fleur de Lys. The partnership also resulted in the first Burger Bar in 2004. A second Burger Bar opened in 2007 in Lumiere Place in St. Louis. A third Burger Bar opened on the sixth floor of Macy's Union Square in San Francisco in 2009. More Burger Bars are on the drawing board. Keller, sensitive to the changing tastes of the Las Vegas dining public, reimagined his original restaurant and, in 2010, created Fleur by Hubert Keller, a small-plates restaurant featuring tastes from around the world.
Chef Keller is internationally known for his innovation and creativity and has long been considered a "chef's chef." He has won numerous awards including the "James Beard Foundation's"Best Chef: California and has been elected to the Foundation's prestigious Who's Who in Food and Beverage. "Food and Wine "magazine tapped him as one of the Ten Best Chefs in America, and "Restaurants & Institutions"gave him its Ivy Award. Chef Keller has cooked for several United States presidents and was the first guest chef invited to the White House to personally prepare his sophisticated, healthy menusfor President Clinton, and his family. Chef Keller is also known for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. His relationship with the Top Chef franchise continued in 2011, particularly as a judge on Top Chef Just Desserts. He appears frequently in the media including appearances on ""Regis & Kelly"" on NBC, ""Rachel Ray," "Extra Extra," "Good Morning America" on ABC, "Today Show" on NBC, the Real Housewives of Orange County" (Bravo), and a new reality show, The Big Time," on ABC, premiering 21 January 2012, plus the Travel Channel, the Food Channel Network, ""and Fox TV". The third season of Chef Keller's Secrets of a Chef, produced by Marjorie Poore Productions and sponsored by Cuisinart, began airing in the fall of 2011.
A truly original cuisine featuring contemporary French cooking with Mediterranean accents has emerged from Keller's rich and varied career. He observes classic French principles and maintains a California-style commitment to health while incorporating the culinary traditions of Alsace, Brazil, and San Francisco. Accordingly, he pioneered a six-course vegetarian menu for Fleur de Lys making it the first fine-dining American restaurant to offer this option. His healthful cuisine led Dr. Dean Ornish, the noted cardiologist, to ask Keller to contribute recipes to Dr. Ornish's best selling cookbook, Eat More, Weigh Less. Keller is also known for his generosity and support for a wide range of educational, charitable, and community events around the country including PBS, Make a Wish Foundation, Taste of the Nation, and Share Our Strength.
Penelope Wisner is a San Francisco-based free-lance writer, cooking teacher, and kitchen coach. She has pursued her love of the pleasures of the table from magazine editing in New York City to working grape harvests around the world. Her book credits include "Summer Cocktails"; "Flavored Vinegars", "Flavored Oils", and "The Tra Vigne Cookbook" with Michael Chiarello; "La Parilla, the Mexican Grill" with Reed Hearon, "The Basque Kitchen" with Gerald and Cameron Hirigoyen; "Modern Asian Flavors" for Richard Wong; and "Burger Bar, The Ultimate Burger Experience" with Hubert Keller.
Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco, California), Fleur by Hubert Keller (Las Vegas, Nevada), and Burger Bar (San Francisco, Las Vegas, and St. Louis, Missouri). His imaginative, modern French cuisine has received numerous awards, and he is regarded as one of America's most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks and media appearances, including his own "Secrets of a Chef "cooking show (PBS), and "Top Chef, Top Chef Masters, Top Chef All-Stars, " and "Top Chef Just Desserts" (Bravo).
Growing up in RibeauvillE, Alsace, France, Chef Keller's passion for the culinary arts ignited early. By 16, Chef Keller knew he wanted to become a professional, and worked as an apprentice under some of the greatest French chefs—