Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes Form the James Beard Award-Winning Chef-Owner of Spago

by Wolfgang Puck

Book Overview

One of America's most talented and visible chefs demonstrates his culinary philosophy, skill, and imagination. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0395935202
• ISBN13: 9780395935200
• Release Date: January 1998
• Publisher: Rux Martin/Houghton Mifflin Harcourt
• Length: 304 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.7" x 6.9" x 10.1"

Customer Reviews

Good book

This book has many interesting recipes. Moderate to difficult in preparation, but full of flavor.

French Food with California Twist

This famous chef takes classics from French cuisine and adds the California touch of some lighter sauces with American ingredients.He relates that this book was tested on students in his cooking school, so the average home gourmet should be able to pull these off. I would not encourage beginners to try one of these for a meal unless they practice the technique several times before the real thing. Puck has great suggestion: If you are giving an important party, it is sometimes better to present five recipes that you have mastered, rather than struggle with twenty that are new to you."What I love about Puck is the attitude he brings: kinderspiel--my child's play. Share and laugh, great advice.Especially have enjoyed preparing Lamb Chops with Cream of Shallots and Coulibiac of Pike with Crayfish. With each entree he also suggests an appropriate wine.

Sophisticated Collection of Various Recipes

Wolfgang Puck's Modern French Cooking for the American Kitchen is a wonderful collection of recipes which will easily fill anyone's appetite. This book of recipes provides the reader with many great sauces which will bring enormous flavor to any dish that a person is creating in their kitchen. The recipes in this book have an American flavor with a French twist. This book is sophisticated and is geared more towards people with a intermediate knowledge of food preparation. If a person has this knowledge in the kitchen I suggest that they add this book to their collection of recipes. If you do feel like going out to eat at Spago you now can bring Spago home to your kitchen. If you enjoy this book of recipes I suggest that you look further into other Wolfgang and Spago recipe books. I am going into the hotel and restaurant business and from books like this I am able to further my education and knowledge about the various details of the food industry.