By Hans Rockenwagner,Jenn Garbee,Wolfgang Gussmack
This sleek German-Californian cookbook from longtime la 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 a number of l. a. eating places, together with three sq. Cafe on famed Abbot Kinney street and Cafe Röckenwagner in Brentwood.
Hans Röckenwagner's historical past spans thirty years of cooking in Germany, Switzerland, Chicago, and la. within the Nineteen Eighties, he gained foreign reputation for his fine-dining eating place in Santa Monica, Röckenwagner; this present day, he owns a number of LA-area bakery/cafes and a wide wholesale bakery. Hans is understood for his individuality, leading edge dishes, and his craftsmanship in designing and development his eating places (he can also be a grasp woodworker). this can be 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 can be the writer of Secret Suppers and the co-author of the 2015 St. Martin's Press e-book, Tomatomania!
Wolfgang Gussmack has been Hans's chef de food due to the fact that 2012. a local of Graz, Austria, Wolfgang all started 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 hence led him to popular kitchens in Italy and France prior to he got here to l. a..
Photographer Staci Valentine is predicated in la; her different cookbooks comprise The ideal Peach.
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Additional resources for Das Cookbook: German Cooking . . . California Style
Das Cookbook: German Cooking . . . California Style by Hans Rockenwagner,Jenn Garbee,Wolfgang Gussmack