The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West by Wolfgang Puck

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  • Foie gras with sautéed apples

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters
    • Ingredients: duck livers; apples; Port wine; green peppercorns in brine
    show

  • Chinois special scallops

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Main course; Chinese; American
    • Ingredients: shallots; yellow tomatoes; red jalapeño chiles; cucumbers; carrots; daikon radishes; red bell peppers; rice wine vinegar; soy sauce; sake; sea scallops; fresh ginger; jalapeño chiles
    show

  • Stir-fried scallop salad

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Stir-fries; Salads; Main course; Appetizers / starters; Chinese; American
    • Ingredients: rice wine vinegar; soy sauce; watercress; enoki mushrooms; sea scallops; white peppercorns; corn salad
    show

  • Bay scallops and shrimp seviche in tortilla cups

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Main course; Central American; South American
    • Ingredients: corn tortillas; bay scallops; shrimp; limes; cilantro; red onions; tomatoes
    show

  • Tortillas

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Bread & rolls, savory; Mexican
    • Ingredients: masa harina
    show

  • Marinated tuna with Maui onions and avocado

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Dressings & marinades; Appetizers / starters; Main course; Asian; American
    • Ingredients: soy sauce; fresh ginger; tuna; Maui onions; avocados; sevruga caviar; daikon radish sprouts
    show

  • Smoked salmon and caviar on buckwheat cakes

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters
    • Ingredients: buckwheat flour; dill; beer; red onions; smoked salmon; golden caviar
    show

  • Cured fresh salmon with golden caviar sauce on toasted brioche

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters
    • Ingredients: sour cream; golden caviar; dill; salmon; all-purpose flour; eggs; butter
    show

  • Cured fresh salmon

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters
    • Ingredients: whole salmon; dill
    show

  • Bay scallops with sautées apples

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Main course
    • Ingredients: apples; bay scallops; white peppercorns; almond oil; parsley or cilantro
    show

  • Twice fried rice

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Rice dishes; Appetizers / starters; Side dish; Asian
    • Ingredients: long grain rice; red peppers; green peppers; napa cabbage; mushrooms; snow peas; mushroom soy sauce; soy sauce
    show

  • Curried oysters with cucumber sauce and salmon pearls

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Asian
    • Ingredients: oysters; cucumbers; rice wine vinegar; white peppercorns; egg yolks; light sesame oil; almond oil; curry powder; salmon caviar; watercress; edible flowers
    show

  • Goat cheese croutons

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: Montrachet cheese; thyme; French bread
    show

  • Swiss chard and goat cheese ramekin

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: heavy cream; eggs; thyme; ground coriander; white peppercorns; Swiss chard; shallots; chèvre cheese; basil; tomatoes; sherry vinegar
    show

  • Scrambled eggs with fresh truffles

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Egg dishes; Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: eggs; truffles; heavy cream; white peppercorns; pastry flour; butter
    show

  • Spicy honey-glazed baby pork ribs

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Main course; Asian
    • Ingredients: soy sauce; dried red pepper flakes; honey; fresh ginger; sesame oil; baby pork back ribs
    show

  • Chinois scallops with spicy vinegar

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Chinese; American
    • Ingredients: sea scallops; curry powder; cucumbers; dill; honey vinegar; egg yolks; watercress; oyster shells; salmon caviar
    show

  • Mandarin steak salad

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Main course; Asian; American
    • Ingredients: orange marmalade; fresh ginger; white peppercorns; lemons; wine vinegar; orange juice; shallots; almond oil; dark sesame oil; rice wine vinegar; beef New York strip steaks; salad greens; shiitake mushrooms
    show

  • Lamb salad Mondavi

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Salads; Appetizers / starters; Main course; American; French
    • Ingredients: lamb shoulder; basil; pine nuts; garlic; chicory; red-leaf lettuce; arugula; radicchio; sun-dried tomatoes; Parmesan cheese; sherry vinegar
    show

  • Garlic lamb in lettuce leaves

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters; Main course
    • Ingredients: iceberg lettuce; mint; ground lamb; garlic; plum wine; red bell peppers; yellow bell peppers; green bell peppers; scallions; chile oil
    show

  • Chile oil

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: dried red pepper flakes; peanut oil
    show

  • Squab salad rolls

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters
    • Ingredients: squab; napa cabbage; chives; shiitake mushrooms; enoki mushrooms; fresh ginger; scallions; dark sesame oil; dried red pepper flakes; duck stock
    show

  • Duck stock

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Stocks; Cooking ahead
    • Ingredients: duck carcass; onions; celery; dry white wine; tomatoes; dried thyme; bay leaves
    show

  • Spinach salad with duck liver on croutons

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Salads; Dressings & marinades; Appetizers / starters
    • Ingredients: duck livers; thyme; Port wine; shallots; balsamic vinegar; French bread; spinach
    show

  • Sweetbreads with vinegar butter and mâche

    from The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West The Wolfgang Puck Cookbook by Wolfgang Puck

    • Categories: Appetizers / starters
    • Ingredients: sweetbreads; shallots; butter; red wine vinegar; mâche
    show

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  • ISBN 10 0394533666
  • ISBN 13 9780394533667
  • Linked ISBNs
  • Published Oct 12 1986
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

In his famous Los Angeles restaurants Spago and Chinois on Main, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Oriental techniques. In this inspiring collection of over two hundred recipes, Wolfgang Puck shows you how to re-create these fabulous dishes in your own kitchen from readily available ingredients.

East fearlessly meets West, and many regions between -- in such first courses as Stirfried Scallop Salad and Spicy Honey-Glazed Baby Pork Ribs; in soups from Tortilla to delicate Cream of Corn with Gulf Oysters to hearty Clam and Mussel; in simple and sophisticated main dishes, such as Sizzling Catfish, Baby Pork Chops with Cranberry Sauce, and Chicken with Garlic and Parsley; in Spago's signature gourmet pizzas, such as Pizza with Smoked Salmon and Golden Caviar and Pizza with Shrimp and Sun-Dried Tomatoes; and in desserts that range from the subtle to the sublime, from the refreshing Grapefruit Tequila Sherbet to the decadent Jack Daniel's Chocolate Chocolate Chip Ice Cream.

Every recipe, each a triumph of innovation, exemplifies Puck's unique style: a passion for blending the elements of cuisines the world over, a freshness and simplicity of ingredients and presentation, and, above all, a free and joyful approach to food. The guiding principle behind the creations that emerge from Puck's kitchens ("my playgrounds," he calls them) is that food should give great pleasure -- to the cook as well as to the diner.

Illustrated throughout with engaging drawings by Puck himself, here is an utterly original collection of great recipes -- and an utterly original culinary style -- that no cook will be able to resist adopting.



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