Wolfgang Puck's Modern French Cooking For The American Kitchen
Recipes form the James Beard Award-Winning Chef-Owner of Spago| By: | Wolfgang Puck |
| Publisher: | HarperCollins |
| Print ISBN: | 9780547349077 |
| eText ISBN: | 9780547349077 |
| Edition: | 0 |
| Copyright: | 1998 |
| Format: | Page Fidelity |
eBook Features
Instant Access
Purchase and read your book immediately
Read Offline
Access your eTextbook anytime and anywhere
Study Tools
Built-in study tools like highlights and more
Read Aloud
Listen and follow along as Bookshelf reads to you
Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes. In fifteen chapters, this new paperback edition of Puck's popular Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included.