Stock Image

Modern French Cooking for the American Kitchen

Puck, Wolfgang

2 ratings by Goodreads
ISBN 10: 0395313287 / ISBN 13: 9780395313282
Published by Houghton Miffllin, Boston, 1981
Used Condition: Very Good Hardcover
From Strawberry Mansion Books (Margate City, NJ, U.S.A.)

AbeBooks Seller Since April 19, 1999

Quantity Available: 1

Buy Used
Price: US$ 28.00 Convert Currency
Shipping: Free Within U.S.A. Destination, Rates & Speeds
Add to basket

30 Day Return Policy

About this Item

Signed by author at Spago's Restaurant. 286 pages. One corner and bottom spine "pinched". Slight soil on decorative jacket and a few small tears along edges. Size: 8vo - over 7¾" - 9¾" tall. Bookseller Inventory # 001117

Ask Seller a Question

Bibliographic Details

Title: Modern French Cooking for the American ...

Publisher: Houghton Miffllin, Boston

Publication Date: 1981

Binding: Burlap-like

Illustrator: Joanna Bodenweber & Brian Leatart

Book Condition:Very Good

Dust Jacket Condition: Good+

Signed: SIGNED & INSCRIPTION OF AUTHOR

Edition: 3rd Printing.

Book Type: Hard Cover

About this title

Synopsis:

The chef of Los Angeles's Ma Maison restaurant offers more than 200 recipes, based on la nouvelle cuisine, adapted to American ingredients and methods, and includes tips on presentation and wine and seasonal menus

Review:

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

"About this title" may belong to another edition of this title.

Store Description

Strawberry Mansion Books--Old, out of print and rare books on a large variety of subjects. Also some modern first editions.

Visit Seller's Storefront

Terms of Sale:

I pay for shipping at book rate in U.S. Books may be
returned within 10 days with sufficient reason.
Books must be returned before a refund is issued.
Payment by personal, bank
check or money order.
I use as a reference for pricing Allen and Patricia Ahearn, Collected Books
The Guide to Values. Barbara Z. Rubenstein, 115 N. Granville Ave. Margate, N.J.
08402, bzrubenstein@comcast.net, 609-822-0499.


Shipping Terms:

Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

Check Money Order