Relive the culinary revolution of the 1980s with the iconic ‘Wolfgang Puck Cookbook’ from 1986. Explore signature recipes from Puck’s legendary restaurants, Spago and Chinois, blending Californian innovation with Asian influences. Discover accessible techniques and vibrant flavors that defined his East-meets-West style. A must-have for culinary enthusiasts and collectors, this cookbook offers a glimpse into the early brilliance of a culinary visionary and the dishes that shaped modern cuisine.

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