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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.)

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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 7" - 9" tall. Bookseller Inventory # 001117

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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+


Edition: 3rd Printing.

Book Type: Hard Cover

About this title


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


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. <i>Modern French Cooking for the American Kitchen</i> 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 &quot;never intimidated by tradition&quot; 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 b&eacute;arnaise and a beurre blanc with <i>herbes de Provence</i>. 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. <i>-- David Kalil</i>

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