In the glittery see-and-be-seen atmosphere of the Los Angeles culinary scene, famous and soon-to-be-famous diners patronize fashionable Hollywood eateries as much for celebrity sightings as for the food. One exception to this trendy tendency is Patina, the stylish L.A. restaurant where everyone gathers to savor the gourmet delights of its innovative chef, Joachim Splichal. Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine. Each recipe-for such signature dishes as Terrine of Artichokes with Roasted Garlic Cloves and Hollywood Roof-Dried Tomatoes or Santa Barbara Shrimp with Mashed Potatoes and Potato Truffle Chips-has been meticulously adapted for home chefs. Don'¬?t be surprised if your next dinner party is covered by the paparazzi. New edition of the cookbook celebrating Los Angeles chef Joachim Splichal'¬?s trendy restaurant, Patina. Includes more than 75 black-and-white location photographs and 20 full-color food shots. The first edition of the book sold 30,000 copies.
Book Description
Editorial Reviews
From Publishers Weekly
The first in the publisher's Great Chefs/Great Restaurants series spotlights Splichal, owner and chef of Patina, an L.A. restaurant setting trends since the early 1990s. This combination cookbook and account of a day in the life of a four-star restaurant describes the laborious route a top-quality meal takes from market to plate. Splichal is known for tweaking traditional recipes. He substitutes potatoes for pasta (Potato Oyster Ravioli) and concocts a four-inch-high club sandwich with sweetbreads, spinach, duck liver and brioche toasts, sauced with a bacon-enhanced veal stock. The more than 60 exacting recipes, replete with instructions for assembly and wine recommendations, demand strict attention and are not for beginners or the impatient. The choppy mixture of typefaces in the text is distracting, but Splichal's spirit, devotion and talent shine through. Black-and-white photos cover the restaurant section; color photos for food. Author tour.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Review
In Los Angeles, Spichal is a Mozart among the Mendelssohns of the kitchen, a chef whose ideas are closely monitored by other chefs. -Gourmet"If Oscars were awarded for cooking, Joachim Splichal would have to bunk out in the garage to make room for them in his house." -New York Times
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