Alsatian Cuisine?

[uvahustla]

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

Thanks,

Clark Kennedy-Paesler

[hungry_pangolin]

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.

[Will Owen]

"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.

[emily]

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.

http://www.amazon.com/P%C3%A2tissier-...

[DougRisk]

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

http://www.HubertKeller.com
http://www.FleurDeLysSF.com
http://www.wqed.org/hubertkeller

[JungMann]

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

[torty]

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

[Chinon00]

France: The Beautiful Cookbook