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Alsatian Cuisine?

uvahustla Nov 24, 2007 01:02 PM

I'm trying to learn everything I can on the topic, does anyone have resources or a particular book that would help me out?


Clark Kennedy-Paesler

  1. h
    hungry_pangolin Nov 27, 2007 03:13 AM

    There was a series of books (rather slim volumes) called French Regional Cookery. The Alsace volume was by Sebastien Badia, and it's a pretty good intro to an unjustifiably ignored cuisine. It has a lovely recipe for escargot and sorrel soup.

    1. Will Owen Nov 26, 2007 09:24 AM

      "The Cuisine of Alsace," by Pierre Gaertner and Robert Frédérick. 1st US edition 1981, Barron's Educational Series, ISBN 0-8120-5403-2. Beautiful book and jacket design by Milton Glaser's firm. I see it frequently in cookbook collections in antique malls and used-book shops; I imagine you could find it online. I paid $12 for my copy. Besides the very convenient one-recipe-per-page layout, there's a good introduction to the history of the region and the cuisine, and chapters on the wines, beers, eaux-de-vie and cheeses. Very nice book.

      1. emily Nov 26, 2007 08:51 AM

        Here's a book I thought about buying but never did: The Patissier: Recipes and Conversations from Alsace, France. Despite the title, it covers more than pastry.


        1. d
          DougRisk Nov 25, 2007 09:35 AM

          You might also want to read everything you can on Hubert Keller. He is Alsatian and mentions it on his show.


          1 Reply
          1. re: DougRisk
            JungMann Nov 27, 2007 06:19 AM

            Jean Joho is also another notable Alsatian chef in the US whose cooking is worth examining.

          2. t
            torty Nov 24, 2007 05:11 PM

            Madeleine Kamman has a chapter in her "When French Women Cook" that is wonderful.

            1. Chinon00 Nov 24, 2007 03:19 PM

              France: The Beautiful Cookbook

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