Das Cookbook: German Cooking . . . California Style

Das Cookbook: German Cooking . . . California Style

<div><p>This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner 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 Röckenwagner in Brentwood.</P><p><b>Hans Röckenwagner</b>'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, Röckenwagner; 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.</P><p><b>Jenn Garbee</b> is a food reporter and editor who has written for the <i>Los Angeles Times</i>, <i>LA Weekly</i>, <i>Cooking Light</i>, <i>Saveur</i>, 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 <i>Secret Suppers</i> and the co-author of the 2015 St. Martin's Press book, <i>Tomatomania!</i><p><b>Wolfgang Gussmack</b> has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking spätzle for his family's restaurant and <i>gasthaus</i>. 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. <p>Photographer <b>Staci Valentine</b> is based in Los Angeles; her other cookbooks include <i>The Perfect Peach</i>.<br /></div>