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Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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Das Cookbook - German Cooking . . . California Style (Hardcover)
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Das Cookbook - German Cooking . . . California Style (Hardcover)
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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.
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