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Hubert Keller calls Antonin Carême "the man."
Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all time.
The Chef: Hubert Keller, Fleur de Lys in San Francisco
The Book: Anything by Antonin Carême
“I think some of my favorite cookbooks are by Antonin Carême—he’s kind of the founder of French cuisine,” Keller says. “He was the man—the chef, I guess. It’s amazing when you read the recipes in his books because there were so many products used already in the 1800s—like a pineapple. Imagine being in Paris when the pineapple first reached the city. It was the most exotic thing ever, so they would use everything on it—the leaves, the rind, everything.”