Praise for Gabriel Kreuther

“A masterpiece that beautifully captures the soul and traditions of Alsace.... This book elevates Gabriel Kreuther’s craftsmanship to an art for approachable home entertainment.”
chef and restaurateur

“It’s been a long time since I’ve held a book this beautiful. Gabriel Kreuther is a master of Alsatian cuisine and kindly shares recipes that made me jump into the kitchen and start cooking.”
chef and author of Heritage

“Chef Kreuther is truly a master of his craft and has perfected the cuisine from one of the most incredibly beautiful regions of Europe. He is every chef’s dream.”
chef and author of Out of Line

“Chef Gabriel Kreuther pays homage beautifully to Alsace through his love and passion for the region’s rich culture and rustic gastronomy while demonstrating his talent as a refined fine-dining chef.”
chef and author of Vegetable Simple

About the Authors

James Beard Award–winner Gabriel Kreuther is the executive chef of his eponymous restaurant, which opened in New York City in 2015. A recipient of two Michelin stars, Kreuther has garnered accolades from every major food critic and culinary media outlet. He’s been inducted into Relais & Châteaux’s restaurant association and is a member of the Bocuse d’Or Culinary Council. Kreuther has also served as the executive chef at the Modern in the MOMA and the Atelier at the Ritz Carlton.

Michael Ruhlman is the author of critically acclaimed books including Grocery (Abrams, 2017) and From Scratch (Abrams, 2019). He has collaborated on several bestselling restaurant cookbooks, including The French Laundry Cookbook, Bouchon, and Alinea.

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