Wolfgang Puck - Modern French Cooking for the American Kitchen Cookbook
Top Los Angeles chef, Wolfgang Puck brings you the Modern French Cooking for the American Kitchen cookbook. Duck Terrine, Stuffed Veal Loin and more Puck specialties are shared through an easy-to-follow presentation. Puck will have you cooking like a French chef in no time.
Format: Hardcover and dust jacket, 286 pages
Publisher: Houghton Mifflin Company
Author: Wolfgang Puck
Description: Wolfgang Puck is the former chef and part owner of Ma Maison Restaurant in Los Angeles, renowned for its excellent French cooking and a favorite meeting place for film and society elite. His cooking is in the tradition of today's most popular and notable French chefs, such as Paul Bocuse, Michel Guerard, and Roger Verge, but with an important difference, all of Puck's recipes have been developed in this country and feature ingredients readily available in the United States. Through his cooking school, Ma Cuisine, where many of the recipes in this book were tested, Wolfgang Puck knows the needs of the American cook in the American kitchen.
In chapters ranging from Warm and Cold Appetizers to Desserts, Wolfgang Puck's Modern French Cooking combines the best of classic French methods with the freshest of ingredients to create imaginative, attractive, and delicately flavored dishes. Among Puck's specialties are Duck Terrine with Hazelnuts and Green Peppercorns, Filet of Striped Bass with Sorrel, Stuffed Veal Loin with Orange Sauce, and Champagne Pineapple Sherbet. These recipes and many more are presented in an easy-to-follow format, along with tips on presentation, wine, and special equipment. Sections on definitions and cooking techniques precede the recipes, and a chapter of seasonal menus comes at the end of the book. Eight pages of color plates depict Puck's emphasis on varying food textures and colors, which results in unusually beautiful and creative presentations. Line drawings illustrate basic techniques and procedures.
Wolfgang Puck's Modern French Cooking presents the culinary philosophy, skill, and imagination of one of this country's most talented and visible young chefs and will be an important addition to the cookbook libraries of those who like to cook with care and ingenuity.
Condition: Bookboards, interior pages and dust jacket are in very nice condition.
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