Ma Cuisine Cooking School Cook Book

Additional Details

Description: It used to be, not too long ago, hard to find a good restaurant in Los Angeles. Now, innovations in food, culinary creativity, and the use of fresh ingredients tend to move from the West Coast to the East. Los Angeles is full of superb restaurants and well-known, extraordinarily skillful chefs, most of whom are represented in this book. 

Their recipes have been translated into instructions that are so clear and easy to follow that the beginner as well as the expert cook can use them. Even more helpful is that each recipe is accompanied by a tip on technique from the chef who invented the dish. The advice is invaluable and it gives the reader the feeling that she or he is in a class at the Ma Cuisine Cooking School, where cooking is taught in a vocabulary that is familiar and comfortable, with the aim of demystifying gourmet cooking and simplifying recipes that appear complicated. 

The book includes about 150 recipes covering all parts of the meal, from appetizers through desserts. Barbecued Chicken Pizza, from the California Pizza Kitchen, was invented by Ed La Dou, formerly Wolfgang Puck's pizza chef. From 72 Market Street we have the famous Kick-Ass Chili and Chile Cornbread Muffins. Death by Chocolate from Les Anges is the world's most glamorous chocolate cake. There are duck recipes from L'Orangerie and Ma Cuisine; vegetable recipes from Mon Kee; oyster stew from West Beach Cafe; chicken from Primi, 385 North and Ma Maison; quail from Michael's; Marinated Veal Chops from Angeli; satisfying rice dishes from Celestino's and City Restaurant; pastas from Valentino; scones from Trumps; grapefruit salad from L'Ermitage; scallop salad from Michael Feig; chili relleno from St. Estephe and Rebecca's...in a heady, exuberant collection. 

With its attractive and lively drawings, this book captures the best of California cooking and California style. 

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Condition: Good condition. Tiny indentation in dust jacket.