In addition to more than 100 recipes, this book by the famous chef features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.
Wolfgang Puck, a native of Vienna who has made his name as an American chef and restaurateur, shares his recipes for many of the delicacies in his repertoire, including Fettucine Wolf-fredo, Wolfgang's Vegetable Spring Rolls, All-American Chicken Pot Pie, Corn Chowder with Littleneck Clams, and Decadent Warm Chocolate Cupcakes.
Recipes for every palate and mood create an inspiring pairing of fresh ingredients and packaged foods. Quick-to-the-table, this collection includes breakfast fare, light lunch bites, family-pleasing dinners, simple appetizers and snacks, sassy cocktails, and more.
By combining ingredients and techniques from French, Chinese, Italian, American, Austrian, and Mexican cuisines, Wolfgang Puck has revolutionized American cooking. 175 tempting recipes nd his willingness to experiment..
In his famous Los Angeles restaurants Spago and Chinois, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Asian techniques. In this inspiring collection, he shows cooks how to re-create these fabulous dishes at home, using readily available ingredients. 200+ recipes.
Delectable recipes from the kitchens of the most famous restaurants! Barbecued Shrimp “BLT” Sandwich. Sautéed Chicken Breast with White Truffles and Port Wine Glaze. Crisp Potato Galette. Homemade Tomato Catsup. Chocolate Bread Pudding. These are the fabulous recipes from legendary Chef Wolfgang Puck and his world-renowned ...
In his famous Los Angeles restaurants Spago and Chinois, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Asian techniques. In this inspiring collection, he shows cooks how to re-create these fabulous dishes at home, using readily available ingredients. 200+ recipes.
Celebrity chef Wolfgang Puck demonstrates his expertise with such popular dishes as pizza (including his famous Caesar Chicken Pizza), Pasta (Angel Hair with Goat Cheese), and various other treats including Black and Green Olive Tapenade and Chicken Bolognese.
The celebrated chef-owner of Spago restaurants, Wolfgang Puck has become one of this country's most famous chefs. Here Puck combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored dishes. Recipes are simplified and clearly explained for home cooks.
In the late 1980s, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French ...
This indispensable guide to good food choices for health-conscious restaurant goers--featuring an introduction by Wolfgang Puck--provides practical information on ingredients, preparation, cooking methods, and nutritional contents for nine popular cuisines. "Makes dining out a way of living a healthy life".--Robert E. Kowalski, author of The 8 ...
For novice and expert chefs alike, this essential cookbook features 100 recipes in which Chef Wolfgang Puck offers exciting twists on classic favorites. All of the recipes reflect Puck's lively personality and confident approach to cooking as well as his passion to fresh tastes, textures, and ingredients.
"Doyenne of Desserts, Queen of Cookies, Sultana of Sweets--the truth is, people love to bake Maida Heatter recipes, in part because they work, producing luscious creations that almost invariably bring grown men and women to their knees."--Suzanne Hamlin, "The New York Times" Cakes mean celebration, and there's no better reason to celebrate than ...
Binding: Plastic comb binding
Date Published: 1992
Description: Near Fine with no dust jacket. VERY RARE! Full of recipes from celebrity chefs everywhere! ; 4to 11"-13" tall; Unpaginated pages. read more
Binding: Plastic comb binding
Date Published: 1995
Description: Near Fine with no dust jacket. VERY RARE! Full of recipes from celebrity chefs everywhere! ; 4to 11"-13" tall; Unpaginated pages. read more
Description: Very Good. 4to-over 9¾"-12" tall. 4to, laminated card folder with the front panel a reprodcution of food sketches by Wolfgang Puck with his reproduced name and date of 1981 to the lower left corner, the back cover is blank. Insie the fold are two printed sheets attached to the folder by means of corner holders. The verso page has the wine list, dated Nov 27, 2000; the recto page has a Christmas dessert menu dated December 24, 2000 entitled "Seasons Sweet Greetings" with offerings such as "Mr. & ... read more
Description: NEW YORK RANDOM HOUSE 1986 x, 304pp DUST JACKET HARDCOVER, GREEN CLOTH WITH GOLD TITLES ON SPINE. 1ST EDITION SLIGHT SOIL ON UPPER CORNER OF FRONT BOARD (ELSE A VERY GOOD COPY), DJ WITH MINOR CHIPPING AT HEAD OF SPINE AND SOME EDGE-WEAR VG/VG. INSCRIBED ON HALF-TITLE BY THE AUTHOR. read more
Binding: Hardcover
Publisher: New York
Date Published: 1991
Description: First edition. A collection of 175 recipes from his restaurants Spago, Chinois on Main, Postrio and Eureka. Foreword by Calvin Trillin. A fine copy in a fine dust jacket. Signed and dated in 1991 by Puck on the first blank endpaper. A very nice copy. read more
Edition: First Edition
Binding: Hardcover
Publisher: RANDOM HOUSE
Description: Very Good in Very Good jacket. A near fine copy-first edition, first printing, original DJ, price clipped, no marks, near fine conditions. read more
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Semi-Homemade Cooking 2
by
Sandra Lee, Msc, Tyler Florence (Introduction by)
