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Wolfgang Puck's Pizza, Pasta, and More! Hardcover – November 7, 2000
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Since the 1982 opening of his L.A. restaurant Spago, Wolfgang Puck has become a household name. Several restaurants, TV appearances, and cookbooks later, Puck has put together Wolfgang Puck's Pizza, Pasta, and More, a collection of his favorite and most popular recipes. "Eating with family and friends is like having a little party," says Puck. "It is pure pleasure, a relaxing and fun experience. Casual and easy to prepare, these are dishes everyone can make and enjoy."
Puck starts with the basics--stocks, sauces, dressings, and condiments. With chicken or vegetable stock fresh made or stored in your freezer, you have the base for Hazelnut Brown Butter and Herb Sauce (toss with wild-mushroom ravioli and dust with Parmesan) or Tomato Garlic Basil Sauce (good for pasta or pizza). The salads range from a classic Caesar with Homemade Tapenade Croutons to a Grilled Ahi Tuna Niçoise Salad to a colorful stacked Roasted Beet Napoleon. Thin-crust wood-oven pizzas are Puck's signature and he does not disappoint. The Herbed Artichoke Pizza is studded with sautéed artichoke bottoms, niçoise olives, and caramelized onions and the Tangy Chicken Pizza features peppers, eggplant, and chicken marinated in olive oil, lime, jalapeños, garlic, and cilantro. Try the brunch pizza with scrambled eggs and smoked salmon on a leisurely Sunday.
The pastas are equally as enticing. Puck suggests making your own and includes his fail-safe recipe. Particularly temping are Angel Hair with Wild Mushrooms, Asparagus, and Shaved Parmesan Cheese, Crispy Calamari with Chinese Noodles and Spicy Garlic Sauce, and Gnocchi with Braised Veal Shank.
Besides alluring photos of many of the dishes, pictures of Puck and his staff preparing for the 2000 Academy Awards post-party are included (FYI: Haley Joel Osment's favorite pizza is Pepperoni and Mushroom). --Dana Van Nest
From Publishers Weekly
Entrepreneurial chef Puck (Adventures in the Kitchen) presents a lively and inspired collection of popular recipes guaranteed to leave his many devotees sated. Puck, whose vast empire includes the acclaimed Spago restaurants, lets readers in on the secrets behind his justifiably revered pizzas as well as other inviting dishes that he says are easy enough for anyone to prepare. If he perchance exaggerates the simplicity of some recipes, there are plenty of others that cry out to be replicated in the home kitchen. His signature Caesar Chicken Pizza (from his restaurant at the Forum at Caesar's Palace in Las Vegas) is a study in contrasts: tangy saut?ed chicken, oven-dried tomatoes and cheeses topped by a reinterpreted Caesar's Salad. Spinach, Mushroom and Blue Cheese Pizza combines flavors fearlessly. A delectably effortless Black and Green Olive Tapenade includes oven-dried tomatoes, fresh thyme and oregano. Although it's no longer on the menu, Puck brings back a simple customer favorite in Angel Hair with Goat Cheese, Broccoli and Toasted Pine Nuts. Less intrepid cooks may bypass Roasted Squab on Pan-Fried Noodles with Spicy Mushroom Sauce after they read that the bird (except for the legs) should be butterflied and boned. But then there is Chicken Bolognese, which takes under an hour to prepare and can be done in advance. Recipes for pizza and pasta are popular enough, but Puck's appearances on Good Morning America and the Home Shopping Network will certainly get viewers' attention. 5-city author tour. (Nov.)
Copyright 2000 Reed Business Information, Inc.
Top customer reviews
Same can be said of this cookbook. There are recipes in it that you will find in other cookbooks, but the flavor of the dishes make it great. My favorites include the tortilla soup and the beet salad with blue cheese, both a nice combination of textures and flavors. While none of the pizza recipes in of themselves blew me away, the pizza dough recipe is one of the best I've worked with. Yeast doughs in general don't like to work for me, and maybe it is just that I finally got the hang of it with his recipe, but it was a great tasting dough which made a great base for any pizza.
I make Beet Juice just about everyday, so I had to try "Roasted Beet Napoleon" apparently its a standard at Wolfgang's Spago Restaurant, the first time I tried it, I was Enticed and Lured by the Beautiful Color Picture, I substituted the Sliced Goat Cheese, for believe it or not, just regular Cottage Cheese, and no Hazelnuts, I like to use Buttery Creamy Cashew Nuts...Wow, that was so Good, my Family and I really liked it, I've done it many times with different kinds of Cheeses even "Manchego Cheese" and its a Great Appetizer no wonder its the most Striking and Elegant Appetizer served at his Restaurant
There are many Simple Recipes to make "Roasted Whole Garlic" "Chili and Garlic Oil" and even "Vegetable Stock" there are others a little different, especially if you like Balsamic Vinegar and Shallots "Balsamic Glazed Shallots" with a whole 1-1/2 Cups of Balsamic Vinegar and 1 Pound of Shallots, ...no, I haven't tried it yet, I wouldn't know where to use that for. Who knew you can reduce Balsamic Vinegar, ... I didn't, Wolfgang shows you how in the "Balsamic Reduction Recipe" I always wanted to learn how to make the Traditional Italian Recipe "Beef Bolognese Sauce" not that Complicated to make and My family Loved it. Many Great Recipes for every different Taste in this Little Small Cookbook "Wolfgang Puck's Pizza, Pasta and More! ...Thank You D.D.
We've prepared probably 20 or more of the recipes in this book so far, and we find it perfect for those evenings when you want something pretty wonderful for dinner but you're played out from a hard day at the office.
Also, I don't think his testing team did a thorough job. I found several errors, obvious to me because I'm a professional too. Regardless of these points, I think Puck is a terrific chef and teacher, although he just may have lost touch with what people will cook at home as opposed to what they would rather eat in a restaurant.
The book contains colorful pictures and narrative from the chef himself. The recipes are broken down into step-by-step, easy to follow sections. The ingredients are simple and fresh, and easily located.
I recommend this book if you are a pizza or pasta fanatic. It will bring some new ideas to the table, quite literally.