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Das Cookbook: German Cooking . . . California Style
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About Das Cookbook: German Cooking . . . California Style
Product Description A collection of Rockenwagner's inventive German cooking with a California flair, featuring recipes from his popular California restaurants and bakeries. 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 One of CNN Underscored's Best Cookbooks for Traveling the World From Your Kitchen 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. 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. Review One of Eater National’s Most Anticipated Cookbooks of 2014 One of Tasting Table’s Best Upcoming Cookbooks "This fall release makes a terrific gift for Angelenos who have eaten at Rockenwagner, Cafe Rockenwagner, and 3 Square Cafe, and are looking for a little insight into the chef's unique fusion cuisine. Recipes range from those unforgettable pretzels that also make for great buns to spring with spatzle with herbs & peas. The instructions for the actual spatzle (a German dumpling-like noodle) make the dish sound doable, even if your gifted is not a whiz in the kitchen." ― LA Weekly Squid Ink “Every stage of that eclectic career is reflected in his new “Das Cookbook,” written with Jenn Garbee and Wolfgang Gussmack and published by local Prospect Park Books. There is, as they say, something for everyone, no matter which stage of Röckenwagner’s career you prefer.” ―Russ Parsons, Los Angeles Times Daily Dish “[It] showcases the misunderstood cuisine of his homeland [with] California-inspired riffs on Deutsch recipes like herbed gravlax and spring spätzle with herbs and peas.” ― Los Angeles Magazine “Das Cookbook finally gives me what I (and I think I speak for all of you) really WANT in a cookbook: bread, pastries, muesli, grilled cheese, strudel, pretzels, potatoes, and, yes, okay, salads. It’s a treasure trove of ingredients and flavors combined with simple, eye-popping, tastebud-teasing recipes. Hans was classically trained and humanely raised in Germany, and he has brought it all here to California and reformulated it for an American-foodie audience. Das Cookbook is a modern, cool, hip take on old-school techniques and secrets. It’s a must-have in every contemporary kitchen.” ― Jamie Lee Curtis, actress and author “Growing up as a chef in Los Angeles, Hans has always been an inspiration to me. Das Cookbook is just another expression of his creativity and culinary genius.” ― Josiah Citrin, chef/owner of Mélisse and author of In Pursuit of Excellence “At a time when successful chefs take themslves much too seriously, Hans Rockwagner has created this delectably insightful work and playfully called it Das Cookbook. Yet it is a serious and original blending of California and German cooking, two seemingly antithetical traditions made colorfully harmonious by a chef who is well grounded in both. Thus, the soft appeal of German potato salad provides just the right contrast to Korea’s spicy flank steak, and the first rhubarb, straight from a local farm, gives new and rosy brightness to streuselküchen, the much-loved crumb cake. And he shares many more recipes that modify the solidity of German food with a bright, contemporary California touch, all exquisitely illustrated and meticulously explained.” ― Mimi Sherato
