- Paperback: 286 pages
- Publisher: Houghton Mifflin (Trade); New edition edition (April 1990)
- Language English
- ISBN-10: 0395410673
- ISBN-13: 978-0395410677
- Product Dimensions: 25.1 x 17.5 x 2.5 cm
- Amazon Bestsellers Rank: 5,525,857 in Books (See Top 100 in Books)
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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.
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There are individuals who undergo a complete metamorphosis from rational consumer to unrestrainable "buyaholics" the moment any salesperson inquires, "May I help you?" Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
There are individuals who undergo a complete metamorphosis from rational consumer to unrestrainable "buyaholics" the moment any salesperson inquires, "May I help you?" Read the first page
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3 reviews
7 of 7 people found the following review helpful
French Food with California Twist
21 Feb 2001
Format:Paperback
This famous chef takes classics from French cuisine and adds the California touch of some lighter sauces with American ingredients.
He relates that this book was tested on students in his cooking school, so the average home gourmet should be able to pull these off. I would not encourage beginners to try one of these for a meal unless they practice the technique several times before the real thing. Puck has great suggestion: If you are giving an important party, it is sometimes better to present five recipes that you have mastered, rather than struggle with twenty that are new to you."
What I love about Puck is the attitude he brings: kinderspiel--my child's play. Share and laugh, great advice.
Especially have enjoyed preparing Lamb Chops with Cream of Shallots and Coulibiac of Pike with Crayfish. With each entree he also suggests an appropriate wine.
9 of 12 people found the following review helpful
Sophisticated Collection of Various Recipes
18 April 2000
Format:Paperback
Wolfgang Puck's Modern French Cooking for the American Kitchen is a wonderful collection of recipes which will easily fill anyone's appetite. This book of recipes provides the reader with many great sauces which will bring enormous flavor to any dish that a person is creating in their kitchen. The recipes in this book have an American flavor with a French twist. This book is sophisticated and is geared more towards people with a intermediate knowledge of food preparation. If a person has this knowledge in the kitchen I suggest that they add this book to their collection of recipes. If you do feel like going out to eat at Spago you now can bring Spago home to your kitchen. If you enjoy this book of recipes I suggest that you look further into other Wolfgang and Spago recipe books. I am going into the hotel and restaurant business and from books like this I am able to further my education and knowledge about the various details of the food industry.
Good book
9 Jun 2008
This book has many interesting recipes. Moderate to difficult in preparation, but full of flavor.
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