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California Pizza Kitchen Pasta, Salads, Soups, And Sides Hardcover – May 19, 1999

4.2 out of 5 stars 76 ratings

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Editorial Reviews

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High-spirited, egalitarian, and eclectic describe aspects of the California Pizza Kitchen style. In addition to the melange of distinctive ingredients one finds on this restaurant chain's pizza menus, other appealing victuals are featured. The newest effort by restaurateurs Flax and Rosenfield presents adventurous ways of preparing popular ethnic foods, such as spring rolls that meld teriyaki chicken with tortillas and Thai satay sauce. Spaghetti is transformed by a dousing of Kung Pao sauce for a spicy twist on an Italian theme. Creative appetizers, pastas, salads, soups, and sandwiches are accompanied by a handful of delectable desserts. Employees of the restaurant chain contribute commentary here and there to enhance this, the California Pizza Kitchen's second cookbook. Alice Joyce

About the Author

Larry Flax and Rick Rosenfield, co-founders of California Pizza Kitchen, were friends and law partners before they opened the first CPK in Beverly Hills in 1985. The chain now includes more than eighty-five restaurants nationwide.



Larry Flax and Rick Rosenfield, co-founders of California Pizza Kitchen, were friends and law partners before they opened the first CPK in Beverly Hills in 1985. The chain now includes more than eighty-five restaurants nationwide. Rosenfield, born in Chicago, lives with his family in Bel Air.


Product details

  • Item Weight : 1.07 pounds
  • Hardcover : 112 pages
  • ISBN-13 : 978-0688164669
  • ISBN-10 : 0688164668
  • Dimensions : 8 x 0.46 x 8 inches
  • Publisher : William Morrow Cookbooks; 0 edition (May 19, 1999)
  • Language: : English
  • Customer Reviews:
    4.2 out of 5 stars 76 ratings

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