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Modern French Cooking for the American Kitchen

Puck, Wolfgang

2 valoraciones por Goodreads
ISBN 10: 0395313287 / ISBN 13: 9780395313282
Editorial: Houghton Miffllin, Boston, 1981
Usado Condición: Very Good Encuadernación de tapa dura
Librería: Strawberry Mansion Books (Margate City, NJ, Estados Unidos de America)

Librería en AbeBooks desde: 19 de abril de 1999

Cantidad: 1

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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. N° de ref. de la librería 001117

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Detalles bibliográficos

Título: Modern French Cooking for the American ...

Editorial: Houghton Miffllin, Boston

Año de publicación: 1981

Encuadernación: Burlap-like

Ilustrador: Joanna Bodenweber & Brian Leatart

Condición del libro:Very Good

Condición de la sobrecubierta: Good+


Edición: 3rd Printing.

Tipo de libro: Hard Cover

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One of America's most talented and visible chefs demonstrates his culinary philosophy, skill, and imagination.


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

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Descripción de la librería

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

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