Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes Form the James Beard Award-Winning Chef-Owner of SpagoWolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes. In fifteen chapters, this new paperback edition of Puck's popular Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included. Wolfgang Puck is more in the public eye than ever: the publication of this book coincides with the opening of three more of his restaurants, Spago Palo Alto, Spago Chicago, and Chinois Las Vegas. |
Contents
Definitions | 5 |
Stocks and Soups | 61 |
Poultry and Game | 77 |
Hot and Cold Sauces and Dressings | 97 |
Fish and Shellfish | 111 |
Vegetables | 163 |
Suggested Menus | 251 |
Other editions - View all
Wolfgang Puck's Modern French Cooking for the American Kitchen Wolfgang Puck No preview available - 1981 |
Common terms and phrases
½ cup 30 minutes bain-marie bay leaf beurre blanc boil bowl brioche carrots cayenne pepper celery chicken stock chives chocolate chopped cook Correct seasoning crème crème fraîche cup dry white cup heavy cream cup sugar Deglaze dish dough duck egg wash egg yolks fillets fish flavor flour food processor fresh tarragon freshly ground pepper golden brown heavy cream inch julienne keep warm leek lemon juice lightly meat medium mixture mousse mousseline mushrooms onion ounces oven to 400 pears peeled peppercorns Petit Sirah plate pound unsalted butter Preheat oven puff pastry purée recipe reduce remaining Remove salad salmon salt and pepper Salt Freshly ground sauce saucepan sauté pan scallops Season to taste Season with salt SERVE shallots slices small pieces soup spoon stock page 65 SUGGESTED WINE tablespoon minced tablespoons tablespoons butter tablespoons unsalted butter tarragon teaspoon teaspoon freshly ground teaspoon salt thyme tomatoes truffle vegetables vinaigrette vinegar whisk