Das Cookbook : German Cooking. California Style
Language: English
Published by Turner Publishing Company Okt 2014, 2014
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 42.41
Quantity: 2 available
Add to basketItem description from seller
Neuware - - Röckenwagner is a well-known and respected Los Angeles chef, with high visibility in his popular restaurants (3 Square in Venice, CA, Cafe Röckenwagner in Brentwood, CA, and Röckenwagner Bakery in West LA and Santa Monica), retail bakery in Culver City, and large LA wholesale bakery- Provides bread and baked goods for over 25 Whole Foods in the LA area, renowned Patina Restaurant Group, and many more- With a restaurant on hip Abbot Kinney in Venice, as well as LA's best version of the recent cronut craze and craft-beer-friendly recipes, Hans has hipster appeal - Despite a growing interest in German culture and upswing in German biergartens and restaurants in US cities, German cookbooks remain tired, full of 'your German grandma's recipes,' and not yet updated for modern German American tastes- Will include more than 50 full-color food photos by photographer Staci Valentine, as well images of Röckenwagner's woodworking projects, featured in his restaurants, bakeries, and home- Recipes will also feature ideas for innovative uses of leftovers and day-old bread- Combines the most popular recipes from Röckenwagner's restaurants and bakery, from German holiday classics to fresh, seasonal California cuisine- Hans Rôckenwagner has extensive contacts in the culinary world, including the media.…
Seller Inventory # 9781938849336
- Title
- Das Cookbook : German Cooking. California Style
- Author
- Hans Röckenwagner
- Publisher
- Turner Publishing Company Okt 2014
- Publication year
- 2014
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1938849337
- ISBN 13
- 9781938849336
- Item weight
- 980 grams
- Dimensions
- 282x208x18 mm
A collection of Rockenwagner's inventive German cooking with a California flair, featuring recipes from his popular California restaurants and bakeries.
This cookbook is “filled with fantastic versions of the chef’s singular California-European cooking” that made his beloved restaurants and cafes so famous (LA Weekly).One of Eater National’s Most Anticipated Cookbooks of 2014
One of Tasting Table’s Best Upcoming Cookbooks
One of CNN Underscored's Best Cookbooks for Traveling the World From Your Kitchen
This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood.
From fresh, light salads inspired by the Santa Monica Farmers’ Market, where Röckenwagner shops weekly, to such hearty German classics as spätzle and schnitzel, to the breads and baked goods for which he is renowned, Das Cookbook shares all of Röckenwagner’s best recipes, all created, tested, and perfected for the home cook.
"Synopsis" may belong to another edition of this title.
About the Author
Hans Röckenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants (he is also a master woodworker). This is his second cookbook.
Jenn Garbee is a food reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and more. An expert recipe tester and developer, Jenn has a culinary degree from Le Cordon Bleu and has worked in professional kitchens across Los Angeles. She is also the author of Secret Suppers and the co-author of the 2015 St. Martin's Press book, Tomatomania!
Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking spätzle for his family's restaurant and gasthaus. This experience earned him a spot in Austria's only two-star Michelin restaurant and subsequently led him to renowned kitchens in Italy and France before he came to Los Angeles.
Photographer Staci Valentine is based in Los Angeles; her other cookbooks include The Perfect Peach.
"About the title" may belong to another edition of this title.
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represented by the managing director Christel Glass
Garlebsen 48
37574 Einbeck
Deutschland
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