Cook Keller

Porthole Cruise Magazine - - Trending Now -

Keller’s cui­sine aboard Seabourn is se­ri­ously ad­dic­tive; ex­pect to crave it at home. Luck­ily, this chef penned some out­stand­ing cook­books.

The French Laun­dry Cook­book show­cases his clas­sic dishes. Bou­chon re­veals Keller’s pas­sion for bistro cook­ing — think pâtés and quiches — while Ad Hoc at Home tar­gets fam­ily-style Amer­i­can com­fort fare such as but­ter­milk fried chicken and burg­ers made with sir­loin, brisket, and chuck mix. Sous-vide ad­mir­ers (cook­ing food sealed in vac­uum-packed plas­tic bags in a wa­ter-bath) snap up Un­der Pres­sure: Cook­ing Sous Vide, while bak­ing buffs covet the cakes, tarts, and out­ra­geous cookie recipes in Bou­chon Bak­ery.

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