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Description; xvi, 264 p. : ill. (some col.) ; 24 cm. Notes; SIGNED COPY. Includes index. Subjects; Spago/ Chinois/ Postrio/ Eureka -Restaurants. Cooking - Orient/ Italy/ France/ American cuisines.
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About the Author:
Wolfgang Puck began his formal chef's training in Austria at age fourteen. He continued his apprenticeship at L'Oustau de Baumaniere in Provence and further developed his culinary creativity at Hotel de Paris in Monaco and Maxim's in Paris, both world-renowned three-star restaurants. Shortly after his arrival in the United States in 1973, he drew crowds to Los Angeles's Ma Maison, where he was chef and part owner. He now owns five spectacular restaurants in California, each one a fantastic creation designed by his wife and partner, Barbara Lazaroff. Spago, their first adventure in restaurateuring, has been a Los Angeles phenomenon since it opened in 1982. Their second restaurant, Chinois on Main, opened in 1983 and features inventive and interpretive Chinese-French cuisine. San Francisco boasts Postrio, whose menus are inspired
From the Inside Flap:
k is a legendary chef. His endlessly imaginative cuisine delights countless diners at his world-renowned California restaurants: Spago, Chinois on Main, Postrio, Eureka, and his latest, Granita. Now, Adventures in the Kitchen offers over 175 great new recipes that enable food lovers to recreate Puck's wonderful dishes at home.
Whether preparing food for two or for twenty, cooks will discover here refreshingly innovative dishes combining cuisines and techniques from the Orient, Italy, and France from which Puck has brilliantly created a tempting new American cuisine. Each recipe expresses Puck's passion for fresh ingredients, simple and elegant presentation, and, most of all, his joyful and exciting approach to food. The emphasis is on lighter, more healthful dishes featuring fish, poultry, and vegetables, often grilled or roasted.
Begin your adventure with one of Puck's appetizers, such as Sauteed Crabcakes with Sweet Red Pepper Sauce or Sizzling Calamari Salad with Potato St
Whether preparing food for two or for twenty, cooks will discover here refreshingly innovative dishes combining cuisines and techniques from the Orient, Italy, and France from which Puck has brilliantly created a tempting new American cuisine. Each recipe expresses Puck's passion for fresh ingredients, simple and elegant presentation, and, most of all, his joyful and exciting approach to food. The emphasis is on lighter, more healthful dishes featuring fish, poultry, and vegetables, often grilled or roasted.
Begin your adventure with one of Puck's appetizers, such as Sauteed Crabcakes with Sweet Red Pepper Sauce or Sizzling Calamari Salad with Potato St
"About this title" may belong to another edition of this title.
- PublisherRandom House Inc
- Publication date1991
- ISBN 10 0394558952
- ISBN 13 9780394558950
- BindingHardcover
- Edition number1
- Number of pages264
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