Live, Love, Eat!: The Best of Wolfgang Puck

Overview

The legendary Wolfgang Puck has created his most comprehensive, delectable, and easy-to-use cookbook yet. Live, Love, Eat! takes its title from his signature catchphrase, which sums up his exuberant approach to cooking and entertaining. Featuring more than 125 of his favorite dishes, this book is an indispensable compilation of the simple, sumptuous recipes from Puck’s world-renowned repertoire.

Live, Love, Eat! contains recipes for appetizers such as Puck’s acclaimed Crab Cakes...

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Overview

The legendary Wolfgang Puck has created his most comprehensive, delectable, and easy-to-use cookbook yet. Live, Love, Eat! takes its title from his signature catchphrase, which sums up his exuberant approach to cooking and entertaining. Featuring more than 125 of his favorite dishes, this book is an indispensable compilation of the simple, sumptuous recipes from Puck’s world-renowned repertoire.

Live, Love, Eat! contains recipes for appetizers such as Puck’s acclaimed Crab Cakes with Sweet Red Bell Pepper Sauce; a variety of seasonal soups and salads, including his famed Chinois Chicken Salad; and, along with innovative pasta and risotto recipes, the California-style pizzas that first made Puck and his original Spago Hollywood a favorite of international celebrities. Puck also serves up all manner of main courses, including seafood recipes such as Lobster Imperial in Black Bean Sauce; poultry dishes such as Pan-Roasted Chicken Breasts Stuffed with Bell Peppers with Sweet Green Onion Sauce; and meat recipes such as Wolfgang’s Bacon-Wrapped Meat Loaf and Rack of Pork with Caramelized Maple Onions. To round out the collection, he offers a wide variety of vegetable and other side-dish recipes, plus spectacular desserts, including Decadent Warm Chocolate Cupcakes with Molten Centers and Classic Spago Cheesecake. A section covering basics, sauces, and techniques provides invaluable guidance for beginning and experienced cooks alike.

Illustrated throughout with more than 150 color images of finished dishes and close-up how-to shots demonstrating key techniques and tips, this stunning book is a must-have for cooks who share Puck’s passion for fresh, interesting ingredients and creative recipes.

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Editorial Reviews

Publishers Weekly
Puck, winner of three James Beard awards, founder of Spago and Chinois, offers such favorite recipes as Pumpkin Ravioli and Pan-Roasted Chicken Breasts Stuffed with Bell Peppers with Sweet Green Onion Sauce in this distilled collection. California cuisine is the word, with Italian (Fettucine Wolf-fredo with Grilled Chicken) and fusion (Spicy Asian Beef Burgers with Shitake Mushrooms and Wolfgang's Vegetable Spring Rolls) alongside Puck's native Viennese (Minced Veal or Pork with Chanterelles, Paprika Cream Sauce, and Noodles). Comfort food like All-American Chicken Pot Pie and Creamy Mashed Potatoes with Caramelized Onions abounds but fat watchers beware My Favorite Tomato Sauce calls for one and a half sticks of butter. Many recipes predictably rely on chicken broth (Fettucine Wolf-Fredo, and Corn Chowder with Littleneck Clams and Jalapeno Cream). There are appetizers such as Hot Spinach-Artichoke Dip and salads like Greek Shrimp Salad. Overcomplication is Puck's flaw, but his talent is making classics look new, like Beef Stew with Winter Vegetables and Red Wine or Crispy Shrimp with Chinese Noodles and Spicy Garlic Sauce. Desserts include Wolfgang's Tarte Tatin and Decadent Warm Chocolate Cupcakes with Molten Centers. (Nov.) Copyright 2002 Cahners Business Information.
Library Journal
"Live, Love, Eat!" is Puck's catch phrase on his eponymous Food Network television series. Here he presents his favorite recipes from the show, his sprawling empire of restaurants, and his web site. They range from simple to elaborate. Fans will recognize signature dishes like his Pizza with Smoked Salmon and Caviar, but there are homey dishes from Puck's native Austria, as well as the more sophisticated California-Asian fusion food he's known for. Dozens of color photographs illustrate both techniques and finished dishes. Sure to be popular, this is recommended for most collections. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780517228685
  • Publisher: Random House Value Publishing, Incorporated
  • Publication date: 9/5/2006
  • Pages: 272
  • Product dimensions: 7.60 (w) x 9.40 (h) x 0.73 (d)

Meet the Author

Wolfgang Puck is chef and owner of a number of celebrated restaurants, including Spago restaurants in the Los Angeles area, Chinois in Santa Monica, Postrio in San Francisco and Las Vegas, and Granita in Malibu. Puck is the star of his own Emmy Award–winning television show on the Food Network, and appears regularly on ABC’s Good Morning America. He is the author of Wolfgang Puck’s Pizza, Pasta, and More!, Adventures in the Kitchen, The Wolfgang Puck Cookbook, and Wolfgang Puck’s Modern French Cooking for the American Kitchen. The winner of three James Beard awards, among numerous other honors, he is one of the most renowned chefs of our time. Puck and his wife, Barbara Lazaroff, live in Los Angeles with their two sons.
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