From Allen's Bookshop (Baltimore, MD, U.S.A.)

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286pp. Illustrated. Inscribed and also signed by the author on the title web page. Former owner's name/information is marked over in white-out on the front flyleaf. Seller Inventory # 141984684-01

Title: Wolfgang Puck's Modern French Cooking for ...

You are watching: Modern french cooking for the american kitchen

Publisher: Houghton Mifflin Harcourt

Publication Date: 1981

Binding: Hardcover

Publication Condition: Very Good

Dust Jacket Condition: Fair

Signed: Signed by Author(s)

Edition: first Edition.


Synopsis:

The chef of Los Angeles's Ma Maikid restaurant supplies even more than 200 recipes, based upon la nouvelle cuisine, adjusted to Amerihave the right to ingredients and also techniques, and includes tips on presentation and wine and also seasonal menus

Review:

Wolfgang Puck"s first book, written prior to he became wildly well known as the owner-chef of Spearlier and also Chinois, uses more than 160 facility, innovative recipes that employ aspects both acquainted and also surprising. Modern French Cooking for the Amerihave the right to Kitchen concentrates on the basics of French cooking rather than the self-consciously avant-garde fusion food that Puck helped to pioneer. But, as Wolfgang himself claims, he is "never before intimidated by tradition" and the recipes in this book are hardly plain. Dishes such as Zucchini Flowers Filled through Shrimp Mousse, fresh and also nonstandard from conception, set the tone. Bold flavors are the rule here; also simple-sounding recipes prove to be well-off and complex. Lobster via Herbs, for example, is offered through both a tomato-basil béarnaise and a beurre blanc via herbes de Provence. Illustrated with clear and valuable illustrations and succinctly lhelp out, intimidating gems such as a Sweetbreview Torte (baked in puff pastry via ham, babsence ostays, cream, and also port) seem practically straightforward. Throughout the book, Puck interjects vignettes from his childhood, musings on different ingredients, and his opinions on the ideology of cooking. His enthusiasm is infectious; before you know it, your copy will be dog-eared and slathered in butter. -- David Kalil

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