Wolfgang Puck's Modern French Cooking For the American Kitchen
Wolfgang’s first cookbook, published in 1981 and still in print, features recipes he created and served at Hollywood's Ma Maison, including Cold Avocado Soup, Chicken with Tomato Fondue, Provencal Salmon, Ground Steak with Roquefort Cheese and Green Peppercorn Sauce, Chocolate Mousse Cake and Pear Tart with Caramel Sauce.
"Wolfgang Puck...has taken French cuisine basics and translated them into terms American cooks and diners understand... in recipes, menus, and well-defined techniques which are marked by their simplicity, creativity, and freshness." -Los Angeles Times
"He has streamlined French cooking...his cooking techniques are a joy."
-San Francisco Examiner
"Delicious and workable recipes."
-New York Magazine
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