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In general items shipped via Media Mail should arrive in 2-9 days (excluding Alaska and Hawaii) from the time of shipping
* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Details
| Size | | Height: | 11.3 in | | Width: | 9.5 in | | Thickness: | 1.0 in | | Weight: | 42.4 oz |
Industry Reviews
Keller's ten-year-old San Francisco restaurant, Fleur de Lys, has a national, even international, reputation. The son of an Alsace patissier, Keller trained with Roger Verge, Paul Bocuse, and other notable French chefs; his background and classic training, combined with several years of experience as a chef in Brazil and his love of California and its culinary abundance, has resulted in a unique style of cooking, both sophisticated and down-to-earth. Fleur de Lys was probably the first top restaurant to offer a vegetable-tasting menu, and Keller has long been known for his lighter interpretation of classic cuisine. The recipes are clearly written and do not require a professional kitchen staff to execute. Although some feature expensive ingredients such as foie gras or truffles, many others do not many of the desserts, for example, are on the homey side. Recommended for area libraries and others where chefs' cookbooks are popular.
Breitman
Acclaimed San Franciscan restaurateur Keller infuses lean California cuisine with the culinary traditions of his native Alsace and the exotic flavors of Brazil. Grouped by classic French courses, the more than 100 recipes include signature dishes and vegetarian entr?es from Keller's award-winning Fleur de Lys restaurant. Eschewing creams and fat-laden ingredients, the recipes build rich flavors by reducing stocks, flavoring vinegars, pureeing vegetables and adding herbs. Serious cooks who can also afford gourmet ingredients and have well-stocked kitchens, will impress dinner guests with such dishes as Garlic and Saffron Soup; Tuna Tartar and Jicama Ravioli; Couscous with Mixed Vegetables and Harissa; Brazilian Chicken with Shrimp and Peanut Sauce; Clafoutis with Black Cherries and Champagne Saboyon; and Passion Fruit and Rum Sorbet. The French believe that a meal is not complete without bread. Accordingly, Keller includes French classics, e.g., Braided Brioche Loaf and Alsatian Dried-Fruit Christmas Bread. Chef's notes with each recipe add information about preparation time, provide serving suggestions and recommend appropriate wines. Photos not seen by PW. (Sept.)
Lopate
Acclaimed San Franciscan restaurateur Keller infuses lean California cuisine with the culinary traditions of his native Alsace and the exotic flavors of Brazil. Grouped by classic French courses, the more than 100 recipes include signature dishes and vegetarian entr‚es from Keller's award-winning Fleur de Lys restaurant. Eschewing creams and fat-laden ingredients, the recipes build rich flavors by reducing stocks, flavoring vinegars, pureeing vegetables and adding herbs. Serious cooks who can also afford gourmet ingredients and have well-stocked kitchens, will impress dinner guests with such dishes as Garlic and Saffron Soup; Tuna Tartar and Jicama Ravioli; Couscous with Mixed Vegetables and Harissa; Brazilian Chicken with Shrimp and Peanut Sauce; Clafoutis with Black Cherries and Champagne Saboyon; and Passion Fruit and Rum Sorbet. The French believe that a meal is not complete without bread. Accordingly, Keller includes French classics, e.g., Braided Brioche Loaf and Alsatian Dried-Fruit Christmas Bread. Chef's notes with each recipe add information about preparation time, provide serving suggestions and recommend appropriate wines. Photos not seen by PW. (Sept.)
Publishers Weekly (07/15/1996)
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