Average Reviews:
(More customer reviews)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.
Click Here to see more reviews about: Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago
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