Wolfgang Puck Cookbook

Wolfgang Puck Cookbook

Wolfgang Puck

Language: English

Pages: 304

ISBN: 0394533666

Format: PDF / Kindle (mobi) / ePub


In his famous Los Angeles restaurants Spago and Chinois on Main, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Oriental techniques. In this inspiring collection of over two hundred recipes, Wolfgang Puck shows you how to re-create these fabulous dishes in your own kitchen from readily available ingredients.

East fearlessly meets West, and many regions between -- in such first courses as Stirfried Scallop Salad and Spicy Honey-Glazed Baby Pork Ribs; in soups from Tortilla to delicate Cream of Corn with Gulf Oysters to hearty Clam and Mussel; in simple and sophisticated main dishes, such as Sizzling Catfish, Baby Pork Chops with Cranberry Sauce, and Chicken with Garlic and Parsley; in Spago's signature gourmet pizzas, such as Pizza with Smoked Salmon and Golden Caviar and Pizza with Shrimp and Sun-Dried Tomatoes; and in desserts that range from the subtle to the sublime, from the refreshing Grapefruit Tequila Sherbet to the decadent Jack Daniel's Chocolate Chocolate Chip Ice Cream.

Every recipe, each a triumph of innovation, exemplifies Puck's unique style: a passion for blending the elements of cuisines the world over, a freshness and simplicity of ingredients and presentation, and, above all, a free and joyful approach to food. The guiding principle behind the creations that emerge from Puck's kitchens ("my playgrounds," he calls them) is that food should give great pleasure -- to the cook as well as to the diner.

Illustrated throughout with engaging drawings by Puck himself, here is an utterly original collection of great recipes -- and an utterly original culinary style -- that no cook will be able to resist adopting.

 

 

 

 

 

 

 

 

 

 

 

 

softened butter, a little at a time and correct the seasonings. Strain the sauce into a clean saucepan, set aside and keep warm. 3. Brush the duck breasts with olive oil and season them with salt and pepper. Grill or sauté the breasts over high heat for 4 to 5 minutes, or until they are medium rare. Slice the duck breasts in scallops. Keep warm. 4. Season the mushrooms with a little salt and sauté them in a skillet in the remaining butter over high heat. Add the chili flakes and combine well.

(this page), divided into 4 equal pieces 2 tablespoons Chili Oil (this page) 1 cup grated Italian fontina cheese 2 cups grated mozzarella or an equal amount sliced fresh mozzarella ¼ cup blanched garlic, chopped 1 medium red onion, thinly sliced ¼ cup chopped fresh basil, plus 4 small sprigs for garnish 8 ounces (20 to 24 medium) shrimp, peeled ¼ cup sun-dried tomatoes thinly sliced 1. Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside to 500 degrees F.

packages (1 tablespoon plus 1 teaspoon) active dry yeast 3 cups lukewarm water 5 cups all-purpose flour 3 cups rye flour 4 ½ tablespoons salt 1 tablespoon honey 1 teaspoon chopped fresh rosemary or thyme leaves, or ½ teaspoon dried 7 tablespoons (3 ½ ounces) unsalted butter 1 ½ cups chopped walnuts 1 ½ cups chopped pecans 1. Dissolve the yeast in ½ cup of the lukewarm water. 2. Place the remaining water, both flours, and the salt, honey, rosemary or thyme, and butter in a mixer

manner. This, in my belief, is the principle behind all good cooking. If you are planning to entertain, many desserts can be prepared in the morning, well before everyone arrives. This gives you freedom from tight time restrictions (and from guests sticking their fingers in your icing), and you can put greater precision into the rest of your work. Don’t assume you can make dessert the day before, though, or your masterpiece may taste like your refrigerator. Desserts that can be prepared earlier

almonds, toasted in a 350 degree F. oven for 8 to 10 minutes 2 tablespoons powdered sugar plum leaves for decoration 1. Preheat the oven to 350 degrees F. On a floured surface, roll the sugar dough ⅜ inch thick and with it line a 10-inch flan ring or tart pan with a removable bottom. Line the pastry with coffee filters or parchment paper and fill the shell with pie weights. Bake the shell for 20 to 25 minutes, or until it is slightly browned. Remove and set aside to cool. 2. Prepare the

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