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and the book is replete with original wine labels from local wineries mounted to various pages throughout and at the end
With dishes ranging from spiced jaggery tarts and beetroot pickle rotis to hopper pizzas and caramelised chilli popcorn
much-lauded approach to putting flavour first in the easiest
"Alexandre Manbré
(California) Wolfgang Puck. Wolfgang Puck's Modern French Cooking for the American Kitchen. *Signed* auto-immune and the book is repleteForeword by Raymond Thuilier. Illus. with color photographs. Jacket. Boston: Houghton Mifflin, [1981]. Inscribed & signed by Puck on the half title, dated 1987. The first book by then upstart Austrian chef Wolfgang Puck. Puck moved to Los Angeles in his twenties and became part owner and chef at Ma Maison, helping to popularize California nouvelle cuisine. He went on to open Spago, which catered to the celebrities of Hollywood, and even hosting an
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