Patina Restaurant Cookbook Los Angeles, California
This special cookbook from Los Angeles restaurant Patina features an autograph from Executive Chef Michael Otsuka. Patina Cookbook captures recipes served in the restaurant from spuds to truffles to wild gnocchi.
Format: Hardcover with dust jacket, 144 pages. (Signed by Michael Otsuka - Executive Chef)
Publisher: Collins Publishers San Francisco
Author: Joachim Splichal and Charles Perry
Description: Los Angeles is a town brimming with hot new restaurants where Hollywood's movers, shakers and glitterati gather to see and be seen. But Patina is The restaurant in Los Angeles where the best and brightest gather not only to be seen but also to savor the gourmet delights of its most innovative chef, Joachim Splichal. Fondly nicknamed "The Potato king," for his surprising and sophisticated use of this humble vegetable, Splichal is internationally renowned as one of the most imaginative and talented chefs on the American culinary scene. Patina Cookbook: Spuds, Truffles and Wild Gnocchi, the first in the Great Chefs -- Great Restaurants series, is a celebration of Splichal's culinary genius as well as an exciting, revealing look at his award-winning restaurant.
In Patina Cookbook Splichal shares his culinary vision in over 60 delicious recipes that blend classic European techniques with fresh California cuisine. Each recipe, for such signature dishes as Terrine of Artichokes with Roasted Garlic Cloves and Hollywood Roof-Dried Tomatoes. Santa Barbara Shrimp with Mashed Potatoes and Potato Truffle Chips, and Lemon Sandwich with Candied Citrus Zest and Strawberry Salad, has been meticulously adapted directly from Patina's kitchen for home chefs. This whimsical collection of recipes, offering hot and cold appetizers, seafood, poultry, and game main dishes, as well as desserts, will satisfy any gourmet's craving for haute cuisine at home.
Far more than a collection of recipes, Patina Cookbook offers readers a unique, behind-the-scenes tour of the restaurant and kitchen that has made Splichal so famous. An engaging story, written by Los Angeles Times staff writer Charles Pern, follows Joachim through a typical day's work at the restaurant, from shopping at the fish market in the early dawn to garnishing the final dessert of the evening. Striking black and white photographs by David Stork capture the liveliness of the restaurant's activities, and gorgeous, full-color food photographs will inspire amateur chefs to recreate Splichal's dishes at home. Sprinkled throughout the book are obsen'ations by Joachim and his colleagues on the challenges of running an exacting kitchen.
As fascinating and dynamic as the restaurant it celebrates. Patina Cookbook offers a culinary adventure with one of the nation's most important and creative chefs.
Condition: Good condition.