Boston: Houghton Mifflin Company, . Small quarto ( x cm.), 286 pages. Illustrated in the text and with color plates. Later Printing. Wolfgang Puck's first book, written before he became wildly famous as the owner-chef of Spago and Chinois, offers more than one hundred sixty complex, innovative recipes. Puck had been chef of Los Angeles's Ma Maison at the time of publication. The book offers more than two hundred recipes.....
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