Research Catalog

Das cookbook : German cooking, California style

Title
Das cookbook : German cooking, California style / Hans Röckenwagner with Jenn Garbee & Wolfgang Gussmack ; photographs by Staci Valentine.
Author
Röckenwagner, Hans.
Publication
Altadena, California : Prospect Park Books, 2014.

Items in the Library & Off-site


About 1 Item.
Still Loading More items...

StatusFormatAccessCall NumberItem Location
TextUse in library JFF 16-95Schwarzman Building - Main Reading Room 315

Details

Description
206 pages : color illustrations; 28 cm
Subjects
Genre/Form
Cookbooks.
Note
  • Includes index.
Language (note)
  • In English.
Contents
Our daily brot -- Guten morgen -- Mittagessen hour -- Stammtisch -- Sprechen sie supper? -- Das fest -- Das dessert -- Pantry.
Call Number
JFF 16-95
ISBN
  • 9781938849336 (hardback)
  • 1938849337 (hardback)
LCCN
2014024385
OCLC
882229638
Author
Röckenwagner, Hans.
Title
Das cookbook : German cooking, California style / Hans Röckenwagner with Jenn Garbee & Wolfgang Gussmack ; photographs by Staci Valentine.
Publisher
Altadena, California : Prospect Park Books, 2014.
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"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.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 spa;tzle 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. "-- Provided by publisher.
"Classic German recipes lightened and brightened by an acclaimed Los Angeles chef"-- Provided by publisher.
Language
In English.
Research Call Number
JFF 16-95
View in Legacy Catalog