From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace

Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef’s take on classic Alsatian food like the delicious Flammekueche(or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf.

Featuring personal stories from the chef’s childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

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Review

I have loved being a part of the Abrams Dinner Party the last few years. I have always loved to cook (and my mom isn’t sure where I got that gene) and receiving all of these wonderful cookbooks has opened up a new world for me. I was especially intrigued by this book because of my French and German background. When I think of German food, I think of heavy meals. French brings up thoughts of rich decadent foods. In this book, I see the best of all worlds and even learned a new recipe or two.

When you open this book, you will find glorious photos of the dishes, countryside, and it might just leave you dreaming about a trip to this beautiful countryside. I love that there are photos of every recipe. Sometimes you will find books that only share some images, but I think it is a benefit to those cooking to see what the dish might should look like when complete. This helps me in case I am way off when cooking. It happens to all of us.

I enjoyed how the chef wove in his personal tale to the book. I’ve noticed that more with cookbooks as of late and I think it adds that personal touch. We all like to see authors as other humans and how we might relate to them.

I have bookmarked many recipes but decided to try one of the cookie recipes for my book club cookie exchange. I decided to try the Cinnamon Stars recipes but used a heart cookie cutter since I didn’t have a star. I was a bit concerned when I first assembled the dough because the only “wet” ingredient was room-temperature butter. After the dough chilled and I tried rolling it out, the dough was too crumbly. However, I added a little bit of water to the dough and it came together nicely. I suspect you might want to add a little water to the dough before chilling, much like you would with a pie crust. But adding it once it has come back to room temperature works too.

If you are looking for a gorgeous cookbook that brings together multiple types of cuisine, definitely take a look at this book. You might find a new favorite recipe or two.

Cinnamon Stars

Ingredients

1 3/4 c All-purpose flour

2/3 c butter at room temperature

1/2 c granulated sugar

3/4 c almond flour

1 tsp ground cinnamon

Glacage or an icing made from powdered sugar and water (which is what I used)

Combine the flour, butter, sugar, almond flour, and cinnamon in a mixing bowl and bring it all together by hand as you would a pastry dough. (hint – wear gloves to make it easier to clean your hands!) Wrap it in plastic and refrigerate it for at least an hour and as long as a day.

Preheat the over to 350°

Roll the dough out to about 1/4 inch thick. Cut into stars (or whatever cutter you have). Place them onto a parchment-lined sheet pan and bake for 8-10 minutes, rotating the sheet pan 180 degrees halfway through the baking time. (I baked for 10 minutes and did rotate the pan)

Let them cool and then, finish with the icing. (I used about 8T of powdered sugar with 1T water and then used a pastry brush to ice the cookies). If you want to add some color, add a drop or two of food coloring to the powdered sugar.