Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago by Wolfgang Puck

  • Timbales of chicken with truffles (Timbales de volaille aux truffes) (page 25)

    from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago Wolfgang Puck's Modern French Cooking For The American Kitchen by Wolfgang Puck

    • Categories: Sauces for poultry; Appetizers / starters; French
    • Ingredients: boneless skinless chicken breasts; tarragon; parsley; truffle juice; eggs; white pepper; heavy cream; mushroom duxelles; shallots; butter; truffles
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  • ISBN 10 0395935202
  • ISBN 13 9780395935200
  • Linked ISBNs
  • Published May 17 1999
  • Format Paperback
  • Page Count 286
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin (Trade)

Publishers Text

Beard Award-winning chef of Spago combines classic French methods with American ingredients & tastes in imaginative recipes designed for home kitchens.

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