ThereThere are two Gabriel Kreuthers on display in his lavish new gift-worthy book, “Gabriel Kreuther, The SpiritThis is AlsaceA Cookbook,” written with Michael Ruhlman. FirstIn eastern Canada, up is the son and daughter of the province. France: His love letter to his region covers the traditions of farm and table, with the expected tarte flambée, choucroute garnie, baeckeoffe, kougelhopf and a raft of Christmas cookies. Then you have the accomplished chef’s restaurant recipes, often inspired by AlsaceYou can make foie gras terrines with different steps for sauce, crust, and finishing. There are six recipes for lamb cooked in hay. Black Forest CraquelinThis calls for nine preparations. ButEven at their most complicated, these recipes are easy to make for the home cook. A delicious button mushroom soup can be served by itself without the addition of chorizo-potato raviolis. It can easily be made to feed four or six people instead of 12. AndNo matter what recipe you use, Mr. KreutherYou can fine-tune all details, from how to line a terrine using plastic wrap to the way to do it.
“Gabriel Kreuther, The SpiritThis is AlsaceA Cookbook” by Gabriel KreutherWith Michael Ruhlman, (Abrams, $60).
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Source: NY Times
