Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi (Great Chefs--Great Restaurants)

by Joachim Splichal

Hardcover, 1995

Status

Call number

Restaurant, School, Hotel -- SPL

Call number

Restaurant, School, Hotel -- SPL

Tags

Restaurant/School/Hotel

Publication

HarperCollins Publishers (1995), Edition: 1ST, Hardcover, 144 pages

Description

The executive chef and owner of Los Angeles' Patina, a premier restaurant for haute cuisine, presents such recipes as Santa Barbara Shrimp with Mashed Potatoes.

Subjects

Cookery, American
Patina (Restaurant)
Splichal, Joachim

Physical description

144 p.; 10.3 inches

Similar in this library

Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant by Danny Meyer
Lumiere by Rob Feenie
An American Place: Celebrating the Flavors of America by Larry Forgione
Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat by Alfred Portale
Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten
21 more
La Cuisine De Jo¿l Robuchon: A Seasonal Cookbook by Joel Robuchon
Norman's New World Cuisine by Norman Van Aken
Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard
Le Bernardin Cookbook: Four-Star Simplicity by Eric Ripert
The Inn at Little Washington Cookbook: A Consuming Passion by Patrick O'Connell
Chez Panisse Cooking by Paul Bertolli
Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer
From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
Great American Food by Charles Palmer
Terra: Cooking from the Heart of Napa Valley by Hiro Sone
Spago Desserts by Mary Bergin
The Kitchen Sessions With Charlie Trotter by Charlie Trotter
The Food of Southern Italy by Carlo Middione
Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud
Simca's Cuisine (The Cook's Classic Library) by Simone Beck
Ducasse Flavors of France by Alain Ducasse
Italian Farmhouse Cookbook by Susan Herrmann Loomis
Mastering Simplicity: A Life in the Kitchen by Christian Delouvrier
Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe by Mark Charles Miller
Great French Chefs and Their Recipes by Jean-Louis Andre
French Food, American Accent: Debra Ponzek's Spirited Cuisine by Debra Ponzek

More

Amazon.comLibraryThing
Page: 0.301 seconds