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Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West Paperback – May 7, 1996
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Pastas: Wolfgang Puck does have a few great pasta recipes. He describes how to put together a few different homemade pastas (Plain Pastas, Squid Ink Pasta, Herbed Pasta, etc.) and they are all excellent. I've successfully made his tortellini and will continue to do so.
Main courses: Puck has some great main course dishes. They are all a variant of French Asian Fusion, lots of seafood, beef and chicken courses. They are not overly complex to do, but they do require that you have some experience in the kitchen.
Another major problem with this book is that there are essentially no side dishes (fewer than half a dozen). Not only that, but there are few recommendations as to what you should make with his courses. This isn't absolutely critical if you are a fairly advanced cook, because you can always create and improvise, but it's a sign of a cookbook that hasn't had a lot of thought put into it.
Overall I would recommend against making this purchase. I've heard his latest cookbook is better, so I might take a shot at it, but I'll wait until I've have an opportunity to read through it first.
very easy to cook from and the flavors are so fresh and pure
Puck was so part of California and Asian fusion cuisine the changed the way America (and the world) thinks about food
Just did a 4 course dinner all from this book (goat cheese croutons, goat cheese chicken, salmon (alternate for tuna) with tomato vinaigrette, and szechuan beef) paired with some of the best California wines available (Kistler, Merry Edwards, Dunn, SLV, Hall) 30 years after this book was published and still earned us kudos all around