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Live, Love, Eat!: The Best of Wolfgang Puck [Hardcover]

Wolfgang Puck
4.0 out of 5 stars  See all reviews (6 customer reviews)

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Book Description

Oct. 29 2002
The legendary Wolfgang Puck has created his most comprehensive, delectable, and easy-to-use cookbook yet. Live, Love, Eat! takes its title from his signature catchphrase, which sums up his exuberant approach to cooking and entertaining. Featuring more than 125 of his favorite dishes, this book is an indispensable compilation of the simple, sumptuous recipes from Puck’s world-renowned repertoire.

Live, Love, Eat! contains recipes for appetizers such as Puck’s acclaimed Crab Cakes with Sweet Red Bell Pepper Sauce; a variety of seasonal soups and salads, including his famed Chinois Chicken Salad; and, along with innovative pasta and risotto recipes, the California-style pizzas that first made Puck and his original Spago Hollywood a favorite of international celebrities. Puck also serves up all manner of main courses, including seafood recipes such as Lobster Imperial in Black Bean Sauce; poultry dishes such as Pan-Roasted Chicken Breasts Stuffed with Bell Peppers with Sweet Green Onion Sauce; and meat recipes such as Wolfgang’s Bacon-Wrapped Meat Loaf and Rack of Pork with Caramelized Maple Onions. To round out the collection, he offers a wide variety of vegetable and other side-dish recipes, plus spectacular desserts, including Decadent Warm Chocolate Cupcakes with Molten Centers and Classic Spago Cheesecake. A section covering basics, sauces, and techniques provides invaluable guidance for beginning and experienced cooks alike.

Illustrated throughout with more than 150 color images of finished dishes and close-up how-to shots demonstrating key techniques and tips, this stunning book is a must-have for cooks who share Puck’s passion for fresh, interesting ingredients and creative recipes.


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From Amazon

Wolfgang Puck's enthusiasm for good food could light up several small cities, and you'll find the proof on the pages of Live, Love, Eat! The Best of Wolfgang Puck. In 150 of his favorite recipes Wolfgang Puck demonstrates why and how flavorful food and fun can't be separated from each other--certainly not in his kitchen.

Consider the ubiquitous guacamole recipe. Puck calls his version California Guacamole. His ingredients are few, the flavors marshaling around roasted whole garlic, which adds to the whole an underlying sweet and mellow deliciousness. It's an act of elevation and restoration for one of the grand treats of the Southwest. Puck is a master of the respectful tweaking of familiar recipes and ingredients in favor of rejuvenation and flavor. The lowly chicken comes to mind. Chicken pot pie becomes Chicken Pot Pie Soup, Puck replacing the traditional crust with delicate dumplings. With Spicy Chicken Pizza (the chicken is marinated in lime juice, olive oil, garlic, cilantro, and minced jalapeño chilies) Puck takes this Neapolitan standard on a side trip to Mexico. Viener Backhendl, Austrian fried chicken, meets Asia by way of panko, Japanese-style bread crumbs. And so on.

Live, Love, Eat! has chapters devoted to appetizers, soups, salads, pizza and pasta, seafood, poultry, meat, accompaniments, and desserts. This is a richly illustrated book showing what results look like and how they get there. A final chapter, "Basics," is worth the price of admission. --Schuyler Ingle

From Publishers Weekly

Puck, winner of three James Beard awards, founder of Spago and Chinois, offers such favorite recipes as Pumpkin Ravioli and Pan-Roasted Chicken Breasts Stuffed with Bell Peppers with Sweet Green Onion Sauce in this distilled collection. California cuisine is the word, with Italian (Fettucine Wolf-fredo with Grilled Chicken) and fusion (Spicy Asian Beef Burgers with Shitake Mushrooms and Wolfgang's Vegetable Spring Rolls) alongside Puck's native Viennese (Minced Veal or Pork with Chanterelles, Paprika Cream Sauce, and Noodles). Comfort food like All-American Chicken Pot Pie and Creamy Mashed Potatoes with Caramelized Onions abounds but fat watchers beware My Favorite Tomato Sauce calls for one and a half sticks of butter. Many recipes predictably rely on chicken broth (Fettucine Wolf-Fredo, and Corn Chowder with Littleneck Clams and Jalapeno Cream). There are appetizers such as Hot Spinach-Artichoke Dip and salads like Greek Shrimp Salad. Overcomplication is Puck's flaw, but his talent is making classics look new, like Beef Stew with Winter Vegetables and Red Wine or Crispy Shrimp with Chinese Noodles and Spicy Garlic Sauce. Desserts include Wolfgang's Tarte Tatin and Decadent Warm Chocolate Cupcakes with Molten Centers.
Copyright 2002 Reed Business Information, Inc.

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Customer Reviews

Most helpful customer reviews
Format:Hardcover
On the face of it, Wolfgang is unquestionably one of the best-known names in the world of culinary celebrities. To the great general public, he is probably the only name and face to outshine Emeril Legasse. But, the celebrity of both men seems to be based more on media exposure than on sound culinary achievements. While chefs such as Thomas Keller, Charlie Trotter, Daniel Boulud, and Tom Colicchio are less well known, their reputation with foodies is soundly based on culinary achievement, even if only known through their writings and reputation through media reviews. Puck's reputation to the world at large is based primarily on his position as caterer to the Academy Awards and other high visibility Hollywood events. He has a fairly large network of successful restaurants, including some middle end chain style establishments. I have always had the suspicion that he stole some thunder from Chez Panisse in the popularization of 'California Cuisine', especially since Jeremiah Tower, the self-proclaimed inventor of this movement looks down his nose at Puck in his book 'California Bites'. Similarly, Tower buddy Jim Villas, not known for having any California stripes, thinks little of LA's Puck while praising New Orleans' Lagasse. Lastly, Wolfgang has gone the budget route in lending his name to a low end line of cookware, competing with Martha Stewart's everyday ware rather than with Emeril's high-end All-Clad lines.
So does Wolfgang have real chops in the kitchen?
The evidence of this book is that his written cuisine is at least as good as Emeril's, his teaching approaches the quality of Jacques Pepin, and his creativity with the fusion of Latin American and Oriental cuisines with European concepts appear no less tasty than those of Norm Van Aken.
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Format:Hardcover
to be able to enjoy this cookbook, because,
ONE, All the recepies are much more complicated versions of classic dishes that I have prepared in the past .... ie. I tried to fry the spaetzle dish to a golden brown ... good luck ...
TWO, Some of the recepies just don't even cut it as far as taste is concerned...... I have for years made Salmon tartare from an old Russian recepie so I was pleased to try the Tuna tartare in this book ... but .. even sticking to the ingredients ... there was a lot left over after the party ....
I think this book and the recepies would be great in a kitchen where you have more than 1 cook preparing the meal ..... sorry ,,,,,...
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By C. Seah
Format:Hardcover
In this cookbook, Wolfgang Puck brings together all his favorite recipes and dishes from his famous restaurant. The cookbook is divided into different sections such as Appetizers, Soups, Pasta etc. The sections helped me find what I was interested in cooking that day, without having to do too much searching.
I thought that this cookbook was very nicely laid out and the design was beautiful and tasteful. Some of the recipes were also interesting and made a nice presentation when cooking for friends.
Now that I¡ve told you some of the good things about this book, here was one thing that I didn¡t like about this cookbook: I think the recipes lean towards the elaborate side of cooking things. Most of the meat dishes take more than 30 minutes to cook without the preparation time and require extra steps that I normally would not take for everyday cooking just for myself. Most of the time while I was cooking I felt that there would have to be an easier way to do some of the steps. It would be best not to follow the instructions blindly and do a little modification when cooking with this book.
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