Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes Form the James Beard Award-winning Chef-owner of Spago

by Wolfgang Puck

Providing a new introduction to a paperback edition, the James Beard Award-winning owner of the Spago restaurant simplifies and adapts his French recipes for everyday use by America's home cooks, using American ingredients in accordance with American tastes. Reprint.

Genres: Cookbooks, Cooking

288 pages, Paperback

First published November 20, 1981