Live, Love, Eat!: The Best of Wolfgang Puck Hardcover – Oct 29 2002
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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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Top Customer Reviews
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.Read more ›
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.
Most recent customer reviews
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. Read more
I am a stay-at-home mom, so I look for cookbooks that are easy to follow. Even though my girlfriend recommended this book, I was hesitant to buy it because I figured Wolfgang's... Read morePublished on Feb. 19 2003 by Beth Holcolm