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After the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen, based on his popular recipes at Ma Maison, Spago, located in West Hollywood on the Sunset Strip, was an instant success and culinary phenomenon from its opening day in 1982. His first signature dishes--such as "gourmet" pizzas topped with smoked salmon and caviar and Sonoma baby lamb with braised greens and rosemary--put him and Spago on the Los Angeles foodie map. Over its popular 18 years, the original location of Spago earned many accolades, including the prestigious Restaurant of the Year award by the James Beard Foundation in 1994.
Over a span of 20 years, an empire of Wolfgang Puck dining establishments has opened, including fine dining restaurants in Los Angeles, San Francisco, Las Vegas, Palo Alto, and Maui and casual dining and quick service restaurants in nationwide urban centers, airports, and supermarkets. In May 2000, Wolfgang Puck Worldwide, Inc., was established to manage global brand strategy across Wolfgang Puck's business activities in consumer packaged foods, cooking products, and other lines of products and media opportunities, including Wolfgang Puck's Soups, one of America's fastest-growing soups. Wolfgang's philosophy with his soups, which applies to everything he does, is straightforward. As he says, "The recipe for all my soups is simple. The finest ingredients and lots of good, honest, old-fashioned love." Wolfgang lives in Beverly Hills and has two sons, Cameron and Byron.
Flavor: Chicken with Egg Noodles
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This is THE very best of canned soups!
Great for lunch ..... add croutons & green beans.
Corrected to 5 stars, not 4.
Actually what I received was chicken soup instead of chicken BROTH, but it,s all good. Next time...chicken brothPublished 19 days ago by judy thomas
Extremely greasy - you can taste clumps of solid butter even after reheating. The clumps mean the soup isn't think, plus it has an awful sweet taste.Published 1 month ago by Urmila Chadayammuri
I used to eat this soup for breakfast almost everyday in high school (when I wasn't eating this I was eating a hungry-man T.V. dinner. Read morePublished 1 month ago by Mr. Murphy
How in the world do you manage to make the Hearty Garden Vegetable soup so GREASY ?!? Pools of grease floated on top of the soup..I just don't get it. Read morePublished 1 month ago by Maureena E. Lewis