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Das Cookbook: German Cooking... California Style (Hardcover)
Das Cookbook: German Cooking... California Style Cover Image
By Hans Rockenwagner, Staci Valentine (Photographer), Jenn Garbee (With)
$29.95
Special Order

Description


This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Rockenwagner 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 Rockenwagner in Brentwood.

Hans Rockenwagner'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, Rockenwagner; 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 spatzle 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.

Photographer Staci Valentine is based in Los Angeles; her other cookbooks include The Perfect Peach.

About the Author


Longtime Los Angeles chef/restaurateur Hans Rockenwagner's background spans thirty years of cooking in kitchens in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Rockenwagner; 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 "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 book, "Tomatomania!."

Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking spatzle 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 coming to Los Angeles.
Product Details
ISBN: 9781938849336
ISBN-10: 1938849337
Publisher: Prospect Park Books
Publication Date: October 14th, 2014
Pages: 206
Language: English