What's an accomplished French chef to do when they've reached the apex of their career? Why, write a memoir cookbook, of course. Hubert Keller's Souvenirs: Stories & Recipes From My Life (Andrews McMeel, $50) is just that: a hefty volume, filled with recollections that map out Keller's rise from teenage apprentice to world-renowned chef, interspersed with recipes inspired by his life's journeys. With 120 recipes illustrating classic French technique with a modern sensibility, all tested in home kitchens, there's plenty to keep any ambitious home cook busy for quite some time to come. Try a few of his recipes below.
Celery root, like many root vegetables, is underappreciated here in the United States, but Keller's traditional Alsatian preparation may convince the reluctant to try it.
If you've never had potatoes this way before, you quite simply haven't lived.
Quinoa is great for breakfast, lunch, and dinner, but dessert? Yes. Keller takes an old favorite — chocolate-rice pudding — and subs out the rice with quinoa.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.