- Hardcover: 208 pages
- Publisher: Ten Speed Press; illustrated edition edition (April 1 1997)
- Language: English
- ISBN-10: 0898158753
- ISBN-13: 978-0898158755
- Product Dimensions: 26.9 x 21.8 x 2.3 cm
- Shipping Weight: 953 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #1,916,066 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
Chefs' cookbooks are full of dishes that require hours of preparation. The steps are often simple, but each one must be performed precisely to ensure an ultimately successful outcome. Hans Röckenwagner's Pan-Roasted Chicken Breasts on Curried Eggplant with Polenta Fries and Lemon Chutney is a perfect example. It also exemplifies how he constructs complex dishes from what he calls "building blocks." Röckenwagner, the cookbook, features recipes from the similarly named, favorably rated California restaurant. The menus also include tempting, simpler choices such as apple pancake and a killer bread pudding; other offerings, such as goulash soup, pretzels, and spaetzle, reflect Röckenwagner's German roots. Among the showpieces, Medallions of Salmon with a Smoked Salmon and Horseradish Topping is a recipe that cooks who enjoy an afternoon in the kitchen might reasonably attempt. Beyond that, this cookbook is primarily for attracting customers to the restaurant.
From Library Journal
English, chef/owner of Olives, a well-known Boston restaurant, likes Mediterranean-inspired food with strong flavor combinations, what he characterizes as "refined rustic." It's a good description of dishes such as Chilled Black Olive Spaghetti Salad and Gorgonzola-Stuffed Figs with Balsamic Glaze. Other more refined, less rustic dishes feature foie gras, truffles, and other such indulgences. The recipes themselves, however, are generally straightforward and refreshingly approachable for a chef's cookbook. Rockenwagner grew up in a restaurant family in Germany, trained in French restaurants in Europe and the United States, and has been increasingly influenced by Asian cuisine since he opened Rockenwagner in Los Angeles ten years ago. He defines his style of cooking as a combination of old European and Pacific Rim cuisines. His eclectic menu is just as likely to feature Salmon Tempura with Daikon Salad as Roasted Quail with Pomegranate Reduction. Rockenwagner is a talented chef, and the recipes are clearly written, but many are rather involved; fans may prefer to read the book and then sample the food at the restaurant. Both these books are recommended for their respective area libraries and others where restaurant cookbooks are popular.
Copyright 1997 Reed Business Information, Inc.
Copyright 1997 Reed Business Information, Inc.
Inside This Book
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First Sentence
We've had these apple pancakes at Rockenwagner since we opened and I think they are fantastic, especially for lunch. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
We've had these apple pancakes at Rockenwagner since we opened and I think they are fantastic, especially for lunch. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
Great Contemporary German Food!,
By
This review is from: Rockenwagner (Hardcover)
From pretzels to spaetzel to struedel, this book has German dishes with a zing. The whole cookbook is display of this mostly unknown Californian chef. Personally saw him on Food Tv. He has a flair for unique food, presented in remarkable ways (good photos of his technique). This one will serve anyone looking for a wonderful cookbook which hasn't gotten lot of the attention it deserves.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (1 customer review) 4 of 4 people found the following review helpful
5.0 out of 5 stars
Great Contemporary German Food!,
By rodboomboom - Published on Amazon.com
This review is from: Rockenwagner (Hardcover)
From pretzels to spaetzel to struedel, this book has German dishes with a zing. The whole cookbook is display of this mostly unknown Californian chef. Personally saw him on Food Tv. He has a flair for unique food, presented in remarkable ways (good photos of his technique). This one will serve anyone looking for a wonderful cookbook which hasn't gotten lot of the attention it deserves.
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