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Wolfgang Puck's Modern French Cooking for the American Kitchen Recipes from the Famed Beard Award-Winning Owner of Spago Trade paper - 1998
de Wolfgang Puck
Resumen
Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes. In fifteen chapters, this new paperback edition of Puck's popular Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included. Wolfgang Puck is more in the public eye than ever: the publication of this book coincides with the opening of three more of his restaurants, Spago Palo Alto, Spago Chicago, and Chinois Las Vegas.
Primera línea
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Detalles
- Título Wolfgang Puck's Modern French Cooking for the American Kitchen Recipes from the Famed Beard Award-Winning Owner of Spago
- Autor Wolfgang Puck
- Encuadernación Trade Paper
- Edición Second Edition
- Páginas 286
- Idioma EN
- Editorial Houghton Mifflin, Orlando, Florida, U.S.A.
- Fecha de publicación September 9, 1998
- ISBN 9780395935200
Reseñas en medios
"Wolfgang Puck's first book, written before he became wildly famous as the owner-chef of Spago and Chinois, offers more than 160 complex, innovative recipes that employ elements both familiar and surprising. Modern French Cooking for the American Kitchen focuses on the basics of French cooking rather than the self-consciously avant-garde fusion food that Puck helped to pioneer. But, as Wolfgang himself says, he is "never intimidated by tradition" and the recipes in this book are hardly ordinary. Dishes such as Zucchini Flowers Filled with Shrimp Mousse, fresh and nontraditional from conception, set the tone. Bold flavors are the rule here; even simple-sounding recipes prove to be rich and intricate. Lobster with Herbs, for example, is served with both a tomato-basil béarnaise and a beurre blanc with herbes de Provence. Illustrated with clear and helpful drawings and succinctly laid out, intimidating gems such as a Sweetbread Torte (baked in puff pastry with ham, black olives, cream, and port) seem almost straightforward. Throughout the book, Puck interjects vignettes from his childhood, musings on different ingredients, and his opinions on the philosophy of cooking. His enthusiasm is infectious; before you know it, your copy will be dog-eared and slathered in butter." -- David Kalil Amazon.com
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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes form the James Beard Award-Winning Chef-Owner of Spago
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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes form the James Beard Award-Winning Chef-Owner of Spago
de Puck, Wolfgang
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Houghton Mifflin Harcourt Publishing Company. Used - Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
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Houghton Mifflin Harcourt Publishing Company, 1998. Paperback. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Houghton Mifflin Harcourt Publishing Company, 1998. Paperback. Acceptable. Disclaimer:A readable copy. All pages are intact, and the cover is intact. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes Form the James Beard Award-winning Chef-owner of Spago
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Houghton Mifflin Harcourt. Used - Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago
de Wolfgang Puck
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Houghton Mifflin Harcourt, 1998-09-09. Paperback. Good.
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Wolfgang Puck's Modern French Cooking For The American Kitchen
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Orlando, Florida, U.S.A.: Houghton Mifflin Harcourt, 1998. Soft cover. Very Good. 4to - over 9¾ - 12" tall. 3Rd Printing Of This Soft Cover Edition. No Ownership Information Or Writing. No Reading Creases. Minor Wear.
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Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes Form the James Beard Award-winning Chef-owner of Spago
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Wolfgang Puck's Modern French Cooking for the American Kitchen
de Puck, Wolfgang
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Houghton Mifflin, 1981. Very good paperback. Paperback. Very Good.
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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago
de Wolfgang Puck
- Usado
- Tapa blanda
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- Used:Good
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- Second Edition
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- Paperback
- ISBN 10 / ISBN 13
- 9780395935200 / 0395935202
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Houghton Mifflin Harcourt, 1998-09-09. Second Edition. Paperback. Used:Good.
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