000 02197cam a2200253 a 4500
001 062258
005 20231009193128.0
008 170708s1997 caua 001 0 eng
010 _a96037455
020 _a9780898158755
050 0 0 _aTX715.2.C34
_bR63 1997
082 0 0 _a641.5979 ROC
100 1 _aRockenwagner, Hans
245 1 0 _aRöckenwagner
_c/ Hans Röckenwagner with Brigit Legere Binns
260 _aBerkeley, Calif.
_b: Ten Speed Press
_c, c1997.
300 _a208 p.
_b: ill. (some col.)
_c; 27 cm.
500 _aIncludes index.
520 _aInfusing traditional German cuisine with Asian flavors, Rockenwagner, owner of an eponymous restaurant in Santa Monica, Calif., makes his own distinctive contribution to California's culinary cachet. A cooking-style cousin of Chicago chef Charlie Trotter, Rockenwagner meticulously presents some 150 recipes for dishes served at his establishment. Ambitious and minutely attentive to detail and presentation, many of these recipes will prove daunting and time-consuming even for highly skilled home chefs. Most recipes, such as a Roasted Quail with Pomegranate Reduction and Bread and Bacon Stuffing on Bitter Greens, call for specialty ingredients (e.g., Thai curry paste and fresh pomegranate juice), homemade staples (curry oil) and separate preparation of many edibles that are painstakingly assembled on the plate. Others challenge the limits of home kitchens (e.g., the pretzel dough used in buns and breads can be too stiff for home mixers to handle). Nevertheless, cooks of all levels can consult this guide for culinary secrets, including adding vinegar to balance out sauces. The dazzling repertoire includes Asparagus Cornucopias with Lobster Medallions and Balsamic Sauce, Grilled Marinated Portobello Mushroom Sandwiches, Lamb Loin with a Tarragon Crust and Red Wine Sauce and Macaronnade de Chocolate. Ambitious cooks who don't want to tackle Rockenwagner's recipes in all their complexity will find ample inspiration here for their own inventions and variations.
610 2 0 _aRockenwagner (Restaurant)
650 0 _aCookery, American
650 0 _aCookery, German
700 1 _aBinns, Brigit Legere
942 _cMO
999 _c261301
_d261301