MARC Record from Library of Congress

LEADER: 03099cam a2200397 i 4500
001 2014024385
003 DLC
005 20150527081632.0
008 140623s2014 caua 001 0 eng
010 $a 2014024385
020 $a9781938849336 (hardback)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $ae-gw---$an-us-ca
050 00 $aTX721$b.R57 2014
082 00 $a641.5943$223
084 $aCKB036000$aCKB004000$aCKB002010$aCKB029000$2bisacsh
100 1 $aRöckenwagner, Hans.
245 10 $aDas cookbook :$bGerman cooking, California style /$cHans Röckenwagner with Jenn Garbee & Wolfgang Gussmack ; photographs by Staci Valentine.
250 $aFirst edition.
264 1 $aAltadena, California :$bProspect Park Books,$c2014.
300 $a206 pages :$bcolor illustrations ;$c28 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
546 $aIn English.
520 $a"This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood.Hans Röckenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants (he is also a master woodworker). This is his second cookbook.Jenn Garbee is a food reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and more. An expert recipe tester and developer, Jenn has a culinary degree from Le Cordon Bleu and has worked in professional kitchens across Los Angeles. She is also the author of Secret Suppers and the co-author of the 2015 St. Martin's Press book, Tomatomania!Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking spa;tzle for his family's restaurant and gasthaus. This experience earned him a spot in Austria's only two-star Michelin restaurant and subsequently led him to renowned kitchens in Italy and France before he came to Los Angeles. "--$cProvided by publisher.
520 $a"Classic German recipes lightened and brightened by an acclaimed Los Angeles chef"--$cProvided by publisher.
650 0 $aCooking, German.
650 0 $aCooking, American$xCalifornia style.
650 7 $aCOOKING / Regional & Ethnic / German.$2bisacsh
650 7 $aCOOKING / Methods / Baking.$2bisacsh
650 7 $aCOOKING / Regional & Ethnic / American / California Style.$2bisacsh
650 7 $aCOOKING / Entertaining.$2bisacsh
655 7 $aCookbooks.$2lcgft