Publisher: Ten Speed Press, Berkeley CA
Publication Date: 1997
Illustrator: Photo Illus. In Color
Book Condition: Fine
Dust Jacket Condition: Fine
Signed: By Author
Edition: First Edition.
Book Type: Cookbooks
208pp with Index. Yellow cloth. Stated 1st Printing with complete number line. Square, tight, bright copy. No remainder mark. Firm corners. No internal names, notes or markings. Crisp, unclipped pictorial DJ in Mylar cover ($29.95). Photo illus. in color. Signed in ink by Rockenwagner on Title Page - Signature only. DJ photo is a hoot: Chef Rockenwagner embracing a giant spear of asparagus . Love his recipe of pear and brie sandwiches with walnut sour dough bread with fresh tarragon - Yum! USPS Tracking provided. (H) Size: 4to - over 9¾" - 12" tall. Bookseller Inventory # 19083
Synopsis: Take a walk down Main Street in Santa Monica, California, where Hans R??ckenwagner, one of the country's most talented chefs, is combining the Old World charm and traditions of his German heritage and European training with the multicultural culinary influences of Los Angeles. With 150 recipes, including most of the bestsellers on the menu at his namesake restaurant, and more than 35 color photos that evoke the beachside city's energy and romance, ROCKENWAGER offers exciting, accessible recipes for decadent breakfasts and brunches, relaxed lunches, indulgent dinners, and any other occasion.
Review: Chefs' cookbooks are full of dishes that require hours of preparation. The steps are often simple, but each one must be performed precisely to ensure an ultimately successful outcome. Hans Röckenwagner's Pan-Roasted Chicken Breasts on Curried Eggplant with Polenta Fries and Lemon Chutney is a perfect example. It also exemplifies how he constructs complex dishes from what he calls "building blocks." Röckenwagner, the cookbook, features recipes from the similarly named, favorably rated California restaurant. The menus also include tempting, simpler choices such as apple pancake and a killer bread pudding; other offerings, such as goulash soup, pretzels, and spaetzle, reflect Röckenwagner's German roots. Among the showpieces, Medallions of Salmon with a Smoked Salmon and Horseradish Topping is a recipe that cooks who enjoy an afternoon in the kitchen might reasonably attempt. Beyond that, this cookbook is primarily for attracting customers to the restaurant.
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