To watch Wolfgang Puck at the range is a subtle carnival of pleasure, and food that comes off his grill or out of his skillets, to use a word I generally avoid, supernal. The essence of his talent can be found in this personal cookbook with recipes from his assorted restaurants. It is a modern classic. - Craig Claiborne

{HISTORY}

In the 1980s, Austrian-born Wolfgang Puck burst onto the American culinary scene with gusto. In the 1970s, after moving to California from France, he published his first cookbook, based on his French culinary training. But it was the launch of his first restaurant, Spago that really took the country by storm. Located in California, Spago featured an inventive and artistic menu that combined French, Italian, and Asian cuisines in unique ways all prepared with California's incredibly fresh ingredients. From that point, forward success was his as he became the darling of the culinary world and the owner of over 30 restaurants around the globe. The majority of which still operate today.

In 1986, he published this cookbook, The Wolfgang Puck Cookbook featuring recipes from his first two restaurants - Spago and Chinois both located in California.  It is always fun to follow the career of a chef, especially one that has navigated a cooking career spanning 4 decades, but it is especially interesting to study their first works - the dishes that made them famous and the flavors that propelled them towards notority. Favorites at these two restaurants in the early years, in particular, were Wolfgang's signature pizzas, featuring homemade dough and unique artisan toppings like smoked salmon, duck sausage, goat cheese, land local mushrooms. To our great pleasure, they are included here along with a host of creative cooking options for lunch and dinner. 

A lovely collectible for anyone who has enjoyed a meal at one of Wolfgang's restaurants or wished they had, this first edition volume includes stories from his restaurants, his own illustrations and an autographed signature that says Best Wishes Wolfgang Puck 1987.

{SPECIAL FEATURES}

- First Edition

- Signed copy

- 304 pages

- Illustrated throughout with drawings by Wolfgang Puck

- Includes a detailed index and a list of suggested menus

- Interesting recipes include Scrambled Eggs with Truffles, White Chocolate Ice Cream with Wild Strawberries, Simp;le Sourdough Farmer's Bread, Chanterelle Ravioli, Bay Scallops with Sauteed Apples, Fresh Herb Pasta Dough, Pizza with Smoked Salmon and Caviar 

{CONDITION}

In wonderful vintage condition. The interior pages are very clean and bright. The spine is tight and all pages are intact. The dust jacket contains some wear along the top and bottom edge. The signature is clear and crisp. There are two Bloomingdales price stickers (one on the inside flap, the other on the back cover of the dust jacket). 

{SIZE}

Measures 6.5" inches (width) x 9.5" inches (length) x 1.5" inches (thickness)

{DINNER PARTY IDEA}

Every year Wolfgang prepares the menu for Oscar night. Host your own Academy Awards party, Wolfgang style, and treat all your guests to a true Hollywood experience.