Das Cookbook [electronic resource] : German Cooking . . . California Style

ISBN:

9781938849633

Title:

Author:

Rockenwagner, Hans.

Personal Author:

Rockenwagner, Hans.

Publication Information:

New York : Prospect Park Books, 2015.

Physical Description:

1 online resource (454 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Title Page; Contents; Rediscovering My Childhood Cuisine; 1. OUR DAILY BROT; Sourdough Starter; Steiner Brot; Whole-Grain Sunflower Rye; Pretzels; Pretzel Recipe; Food-Grade Lye; Step by Step; Pretzel Variations; A Day or So Old: Breadcrumbs; Sourdough Roggen Brot; A Day or So Old: Rye Panzanella; Brioche; Hefezopf (German Challah); Roasted Tomato & Fennel Bread Pudding; 2. GUTEN MORGEN; The Röckenwagner Apple Pancake; Buchteln; Pain Perdu with Roasted Bell Peppers, Bacon & Jalapeño Maple Syrup; Homemade Quark with Berries & Honey; Tri-Berry Scones; Multigrain Scones

Rhubarb Streusel KuchenKaffee Kuchen; Bircher Muesli; Quinoa Benedict; German Re-Engineering: Mix & Match Breakfast Staples; Candied Pecan Bacon; Crispy Poached Eggs with Creamed Spinach; Fennel Sausage; Homemade Sausages; Hans's Rösti Potatoes; California Hash; 3. MITTAGESSEN HOUR; Blackened Tomato Sandwich; The California Waldorf; The Crunch; Röckenwagner House Vinaigrette; Patti's Salad; Patti's Vinaigrette; The Sally; Red Wine Shallot Vinaigrette; Summer Corn & Sweet Pepper Soup; Potato Parsnip Soup with Marjoram; Das Sandwich; Quinoa Burger; Hamburger; California Club

Shrimp Grilled CheeseShrimp Gratin; Citrus-Spiced Red Cabbage; Port Wine Lentils; German Potato Salad; Apple Walnut Strudel; 4. STAMMTISCH; Green Hummus; Avocado Crostini with Baby Radishes; Bacon Rosemary Gugelhupf; Pretzel Knödel; Avocado Fries with Fire-Roasted Salsa; Herbed Gravlax; Tuna Tonnato with Arugula on Grilled Bread; Black Forest Ham Panini; Black Forest Ham; Smoked Trout Consommé with Dumplings; Fennel Sausage in Marinara; 5. SPRECHEN SIE SUPPER?; Warm Brussels Sprouts & Kale Salad with Blue Cheese Dressing; Mussel Chowder with Parsnips & Leeks; Schnitzel; Wiener Schnitzel

JägerschnitzelSchweinefleisch; Lamb Burgers with Jalapeño Raisin Chutney; Lamb Meatballs in Marinara; Jidori Brick Chicken; Mac 'n' Cheese Soufflé; Spatzle; Shaping Spätzle; Classic Spätzle; Spring Spätzle with Herbs & Peas; Short Rib Goulash; Korean Flank Steak with Daikon Kimchee & German Potato Salad; Monkfish Sauerbraten with Pearl Onions, New Potatoes & Favas; Lemony Potatoes; Roasted Orzo "Risotto" with Summer Vegetables; 6. DAS FEST; Rabbit Rillettes with Grappa; Pepper-Crusted Short Ribs with Brussels Sprouts Giardiniera & Horseradish; Brussels Sprouts Giardiniera

Roast Goose with Citrus-Spiced Red CabbageGoose Fat Potatoes; Grilled Steaks with Café de Paris Butter & Herb Spätzle; Gingered Carrots; Roasted Root Vegetable Salad with Lemon & Thyme Mayonnaise; Roasted Cauliflower with Pomegranates, Raisins & Hazelnuts; Potato-Almond Croquettes; Holiday Baking; Glühwein; Spekulatius; Leckerli; Baker's Ammonia; Vanillekipferl; Gingerbread Ancestry; Elisen Lebkuchen; Citrus-Date Stollen; 7. DAS DESSERT; Kaiserschmarrn; Linzertorte Bars; Zwetschgendatschi (Prune Plum Tart); How to Freeze Prune Plums; Mohr im Hemd (Dark Chocolate Hazelnut Cake)

Chocolate Sauce

Subject Term:

Cookery.

Cooking, American -- California style.

Cooking, German.

International cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York : Prospect Park Books, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5943	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

This cookbook is "filled with fantastic versions of the chef's singular California-European cooking" that made his beloved restaurants and cafes so famous ( LA Weekly ).

One of Eater National's Most Anticipated Cookbooks of 2014

One of Tasting Table's Best Upcoming Cookbooks

In Das Cookbook , chef and restauranteur Hans Röckenwagner draws on more than thirty years of experience cooking and baking in Los Angeles, Germany, and Switzerland. This modern German-Californian cookbook features sections on bread-making (including pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several LA restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood.

From fresh, light salads inspired by the Santa Monica Farmers' Market, where Röckenwagner shops weekly, to such hearty German classics as spätzle and schnitzel, to the breads and baked goods for which he is renowned, Das Cookbook shares all of Röckenwagner's best recipes, all created, tested, and perfected for the home cook.

Author Notes

Hans R#65533;ckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened R#65533;ckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe R#65533;ckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.

Jenn Garbee is a writer and editor who has written for 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 a number of professional kitchens. She is also the author of Secret Suppers and the co-author of Tomatomania! .

Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking sp#65533;tzle 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 coming to Los Angeles.

Photographer Staci Valentine is based in Los Angeles; her other cookbooks include The Perfect Peach .