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

Lumiere by Rob Feenie
An American Place: Celebrating the Flavors of America by Larry Forgione
Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant by Danny Meyer
Norman's New World Cuisine by Norman Van Aken
Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat by Alfred Portale
18 more
Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten
The Inn at Little Washington Cookbook: A Consuming Passion by Patrick O'Connell
La Cuisine De Jo¿l Robuchon: A Seasonal Cookbook by Joel Robuchon
Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard
Le Bernardin Cookbook: Four-Star Simplicity by Eric Ripert
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
Chez Panisse Cooking by Paul Bertolli
The Food of Southern Italy by Carlo Middione
Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud
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
Bar Tartine: Techniques & Recipes by Cortney Burns
French Food, American Accent: Debra Ponzek's Spirited Cuisine by Debra Ponzek

More

Amazon.comLibraryThing
Page: 0.3339 seconds