Das Cookbook: German Cooking...California Style by Hans Röckenwagner and Jenn Garbee and Wolfgang Gussmack

  • To feed starter (page 11)

    from Das Cookbook: German Cooking...California Style Das Cookbook by Hans Röckenwagner and Jenn Garbee and Wolfgang Gussmack

    • Categories: Bread & rolls, savory; How to...; American; German; Vegan
    • Ingredients: sourdough starter; flour of your choice
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1938849337
  • ISBN 13 9781938849336
  • Linked ISBNs
  • Published Oct 14 2014
  • Format Hardcover
  • Page Count 200
  • Language English
  • Countries United States
  • Publisher Prospect Park Books
  • Imprint Prospect Park Books

Publishers Text

This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood.

Hans Röckenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants (he is also a master woodworker). This is his second cookbook. Jenn Garbee is a food reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and more. An expert recipe tester and developer, Jenn has a culinary degree from Le Cordon Bleu and has worked in professional kitchens across Los Angeles. She is also the author of Secret Suppers and the co-author of the 2015 St. Martin's Press book, Tomatomania! Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking spatzle for his family's restaurant and gasthaus. This experience earned him a spot in Austria's only two-star Michelin restaurant and subsequently led him to renowned kitchens in Italy and France before he came to Los Angeles.

Other cookbooks by this author