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Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West
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About Wolfgang Puck Cookbook: Recipes From
Product Description Wolfgang Puck is one of the world’s leading cooks and restauranteurs. The Wolfgang Puck Cookbook takes its inspiration from his famous Los Angeles restaurants Spago and Chinois on Main. Puck delights in blending the East with the West, creating innovative dishes inspired by the cuisines of France, Italy, and the Orient. Issued for the first time in paperback, the Wolfgang Puck Cookbook details over two hundred of the triumphant and wholly original creations that have earned Puck the acclaim of his fellow chefs: Praise for Wolfgang Puck Cookbook “It is a modern classic.” —Craig Claiborne “The recipes in this book reveal the confident and exuberant palate of Wolfgang Puck. It is a rare person who is classically trained, yet free-spirited enough to successfully integrate a whole new world of delicious and inspired tastes.” —Alice Waters “If I could have only one cookbook, this is the one I would want.” —Maida Heatter Review “It is a modern classic.” —Craig Claiborne “The recipes in this book reveal the confident and exuberant palate of Wolfgang Puck. It is a rare person who is classically trained, yet free-spirited enough to successfully integrate a whole new world of delicious and inspired tastes.” —Alice Waters “If I could have only one cookbook, this is the one I would want.” —Maida Heatter About the Author Wolfgang Puck is the chef and owner of a number of remarkable restaurants, including the famous Spago restaurants, Chinois on Main, Postrio, Granita, Trattoria del Lupo, and the Wolfgang Puck Cafes. He is the author of three previous cookbooks, including the ever popular Adventures in the Kitchen. He appears regularly on Good Morning America and the Home Shopping Network. Puck lives in Los Angeles with his wife and partner, Barbara Lazaroff, and their two sons. Excerpt. © Reprinted by permission. All rights reserved. Introduction The past few years will go down in history as the rebirth of American cooking. I speak of neither a fad nor a passing fancy, but rather the result of a culinary evolution. Decades ago, the general population did not think along the same lines as James Beard and other such visionaries. The French dominated the restaurant scene, and all else was looked down upon as second class. But time marches on, and change has brought us back to the food belonging to this land and its unique inhabitants. Past and present join forces as time-tested classics combine with new concepts and techniques. There are still some who laugh at this progressiveness, as they stand clutching their Escoffiers. Maybe they don’t change the water in their bathtubs for years at a time either! That is not to say that a solid understanding of basics has become outdated. It is a necessary foundation for further creative development, much as it is in painting or music. But these branches of the arts are also continually moving into new areas. And as Picasso’s style became less complicated later in life, so has cuisine in America left behind the showing-off typical of youth, maturing to a greater simplicity. We have the security of knowing that this country’s resources are second to none and can stand on their own in preparations that expose natural character, instead of altering it so that you have to guess at what you’re eating. One of the most dramatic of today’s food trends is the revival of regionalism. In the name of authenticity and absolute freshness, local products are being used whenever possible, as we learn to depend less and less on imported goods. Indigenous methods, too, are making a comeback. Mesquite grilling, a Southwestern technique employing the wood of a native plant, has made its way into a great many of the nation’s leading restaurants. Regional cooking, which started out on a very homey, modest level, has become the favorite of fashionable circles! Another major breakthrough, whose originators were once thought to be crazy, is the mixing of ethnic c
