- Paperback: 286 pages
- Publisher: Houghton Mifflin (P); New edition edition (May 1986)
- Language: English
- ISBN-10: 0395410673
- ISBN-13: 978-0395410677
- Product Dimensions: 25.1 x 17.5 x 2.5 cm
- Shipping Weight: 612 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
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Product Details |
Product Description
From Amazon
Wolfgang Puck's first book, written before he became wildly famous as the owner-chef of Spago and Chinois, offers more than 160 complex, innovative recipes that employ elements both familiar and surprising. Modern French Cooking for the American Kitchen focuses on the basics of French cooking rather than the self-consciously avant-garde fusion food that Puck helped to pioneer. But, as Wolfgang himself says, he is "never intimidated by tradition" and the recipes in this book are hardly ordinary. Dishes such as Zucchini Flowers Filled with Shrimp Mousse, fresh and nontraditional from conception, set the tone. Bold flavors are the rule here; even simple-sounding recipes prove to be rich and intricate. Lobster with Herbs, for example, is served with both a tomato-basil béarnaise and a beurre blanc with herbes de Provence. Illustrated with clear and helpful drawings and succinctly laid out, intimidating gems such as a Sweetbread Torte (baked in puff pastry with ham, black olives, cream, and port) seem almost straightforward. Throughout the book, Puck interjects vignettes from his childhood, musings on different ingredients, and his opinions on the philosophy of cooking. His enthusiasm is infectious; before you know it, your copy will be dog-eared and slathered in butter. -- David Kalil
--This text refers to an alternate
Paperback
edition.
Review
"Wolfgang Puck's first book, written before he became wildly famous as the owner-chef of Spago and Chinois, offers more than 160 complex, innovative recipes that employ elements both familiar and surprising. Modern French Cooking for the American Kitchen focuses on the basics of French cooking rather than the self-consciously avant-garde fusion food that Puck helped to pioneer. But, as Wolfgang himself says, he is "never intimidated by tradition" and the recipes in this book are hardly ordinary. Dishes such as Zucchini Flowers Filled with Shrimp Mousse, fresh and nontraditional from conception, set the tone. Bold flavors are the rule here; even simple-sounding recipes prove to be rich and intricate. Lobster with Herbs, for example, is served with both a tomato-basil barnaise and a beurre blanc with herbes de Provence. Illustrated with clear and helpful drawings and succinctly laid out, intimidating gems such as a Sweetbread Torte (baked in puff pastry with ham, black olives, cream, and port) seem almost straightforward. Throughout the book, Puck interjects vignettes from his childhood, musings on different ingredients, and his opinions on the philosophy of cooking. His enthusiasm is infectious; before you know it, your copy will be dog-eared and slathered in butter." -- David Kalil (Amazon.com )
--This text refers to an alternate
Paperback
edition.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
French Food with California Twist,
By
This review is from: Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes form the James Beard Award-Winning Chef-Owner of Spago (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.
5.0 out of 5 stars
Sophisticated Collection of Various Recipes,
By Adam J Kaplan (United States) - See all my reviews
This review is from: Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes form the James Beard Award-Winning Chef-Owner of Spago (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.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.7 out of 5 stars (3 customer reviews) 7 of 7 people found the following review helpful
5.0 out of 5 stars
French Food with California Twist,
By rodboomboom - Published on Amazon.com
This review is from: Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes form the James Beard Award-Winning Chef-Owner of Spago (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
5.0 out of 5 stars
Sophisticated Collection of Various Recipes,
By Adam J Kaplan - Published on Amazon.com
This review is from: Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes form the James Beard Award-Winning Chef-Owner of Spago (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.
4.0 out of 5 stars
Good book,
By James K. Carroll - Published on Amazon.com
This book has many interesting recipes. Moderate to difficult in preparation, but full of flavor.
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