Wolfgang Pucks Modern French Cooking for the American Kitchen or Coffee and Coffeehouses

Wolfgang Puck's Modern French Cooking for the American Kitchen: Recipes form the James Beard Award-Winning Chef-Owner of Spago

Author: Wolfgang Puck

Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes.

In fifteen chapters, this new paperback edition of Puck's Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included.

Wolfgang Puck is more in the public eye than ever: the publication of this book coincides with the opening of three more of his restaurants, Spago Palo, Spago Chicago, and Chinois Las Vegas.

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Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East

Author: Ralph S Hattox

The early history of coffee, from its use in Sufi rituals to its widespread consumption in medieval Muslim coffeehouses, makes fascinating reading. Drawing on original Arabic sources and the accounts of early European travelers, Hattox describes the colorful history of coffee and the birth of the unique institution of the coffeehouse in urban Muslim society.