Published 2021
As I move into my early fifties, and with my team at Restaurant Gabriel Kreuther solid and thriving, it’s been the perfect time for me to reflect on my life and my career. I hope that some of what I’ve learned will be useful to other cooks and chefs. I’m grateful to be able to offer to a broader audience a view of the food of an important culinary region and to be able to document the food of my restaurant, the culmination of four decades of reading, training, and cooking at restaurants throughout the world.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement