Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi

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In the glittery see-and-be-seen atmosphere of the Los Angeles culinary scene, famous and soon-to-be-famous diners patronize fashionable Hollywood eateries as much for celebrity sightings as for the food. One exception to this trendy tendency is Patina, the stylish L.A. restaurant where everyone gathers to savor the gourmet delights of its innovative chef, Joachim Splichal. Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques ...
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Overview

In the glittery see-and-be-seen atmosphere of the Los Angeles culinary scene, famous and soon-to-be-famous diners patronize fashionable Hollywood eateries as much for celebrity sightings as for the food. One exception to this trendy tendency is Patina, the stylish L.A. restaurant where everyone gathers to savor the gourmet delights of its innovative chef, Joachim Splichal. Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine. Each recipe-for such signature dishes as Terrine of Artichokes with Roasted Garlic Cloves and Hollywood Roof-Dried Tomatoes or Santa Barbara Shrimp with Mashed Potatoes and Potato Truffle Chips-has been meticulously adapted for home chefs. Don'¬?t be surprised if your next dinner party is covered by the paparazzi. New edition of the cookbook celebrating Los Angeles chef Joachim Splichal'¬?s trendy restaurant, Patina. Includes more than 75 black-and-white location photographs and 20 full-color food shots. The first edition of the book sold 30,000 copies.
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Product Details

  • ISBN-13: 9781580084970
  • Publisher: Random House, Inc.
  • Publication date: 5/15/2003
  • Series: Cooking Across America Series
  • Edition description: Reprint
  • Pages: 148
  • Product dimensions: 10.34 (w) x 9.98 (h) x 0.65 (d)

Meet the Author

JOACHIM SPLICHAL built an empire of restaurants nationwide based on the success of his first Los Angeles restaurant, Patina. A world-renowned chef, he was named Best Restaurateur 2002 by Bon App?©tit and the Food Network, and one of the top 50 culinarians in the United States by Nation's Restaurant News.
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