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, based on la nouvelle cuisine of Bocuse, Vergé, and Guerard, but was adapted to American ingredients and methods. It includes tips on presentation and wine and seasonal menus. In publisher's pale yellow cloth, titled in red and blue. Unclipped dust jacket has a small stain to bottom edge of front panel, one small chip from top edge of rear panel, and some light rubbing. Otherwise very good or better. Inscribed on the half-title, "Spago 1986, To Emil(y)ie, best wishes, Wolfgang P." and with a small drawing of flowers. "Emilie" was Emilie Tolley, author of several excellent books on herbs.