By Hans Rockenwagner,Jenn Garbee,Wolfgang Gussmack
This smooth German-Californian cookbook from longtime l. a. chef and restaurateur Hans Röckenwagner good points sections on bread-making (yes, pretzel bread!), vacation treats, and bar snacks, besides the preferred recipes from his numerous l. a. eating places, together with three sq. Cafe on famed Abbot Kinney street and Cafe Röckenwagner in Brentwood.
Hans Röckenwagner's history spans thirty years of cooking in Germany, Switzerland, Chicago, and l. a.. within the Nineteen Eighties, he received overseas popularity for his fine-dining eating place in Santa Monica, Röckenwagner; at the present time, he owns a number of LA-area bakery/cafes and a wide wholesale bakery. Hans is understood for his individuality, cutting edge dishes, and his craftsmanship in designing and construction his eating places (he is usually a grasp woodworker). this is often his moment cookbook.
Jenn Garbee is a nutrients reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and extra. a professional recipe tester and developer, Jenn has a culinary measure from Le sous-chef and has labored in expert kitchens throughout la. She is additionally the writer of Secret Suppers and the co-author of the 2015 St. Martin's Press ebook, Tomatomania!
Wolfgang Gussmack has been Hans's chef de delicacies on the grounds that 2012. a local of Graz, Austria, Wolfgang began his culinary occupation cooking spätzle for his family's eating place and gasthaus. This adventure earned him a place in Austria's merely two-star Michelin eating place and therefore led him to well known kitchens in Italy and France earlier than he got here to l. a..
Photographer Staci Valentine relies in l. a.; her different cookbooks contain The ideal Peach.
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Extra info for Das Cookbook: German Cooking . . . California Style
Das Cookbook: German Cooking . . . California Style by Hans Rockenwagner,Jenn Garbee,Wolfgang Gussmack