Rockenwagner [Englisch] [Gebundene Ausgabe]

Chefs' cookbooks are full of dishes that require hours of preparation. The steps are often simple, but each one must be performed precisely to ensure an ultimately successful outcome. Hans Röckenwagner's Pan-Roasted Chicken Breasts on Curried Eggplant with Polenta Fries and Lemon Chutney is a perfect example. It also exemplifies how he constructs complex dishes from what he calls "building blocks." Röckenwagner, the cookbook, features recipes from the similarly named, favorably rated California restaurant. The menus also include tempting, simpler choices such as apple pancake and a killer bread pudding; other offerings, such as goulash soup, pretzels, and spaetzle, reflect Röckenwagner's German roots. Among the showpieces, Medallions of Salmon with a Smoked Salmon and Horseradish Topping is a recipe that cooks who enjoy an afternoon in the kitchen might reasonably attempt. Beyond that, this cookbook is primarily for attracting customers to the restaurant.

English, chef/owner of Olives, a well-known Boston restaurant, likes Mediterranean-inspired food with strong flavor combinations, what he characterizes as "refined rustic." It's a good description of dishes such as Chilled Black Olive Spaghetti Salad and Gorgonzola-Stuffed Figs with Balsamic Glaze. Other more refined, less rustic dishes feature foie gras, truffles, and other such indulgences. The recipes themselves, however, are generally straightforward and refreshingly approachable for a chef's cookbook. Rockenwagner grew up in a restaurant family in Germany, trained in French restaurants in Europe and the United States, and has been increasingly influenced by Asian cuisine since he opened Rockenwagner in Los Angeles ten years ago. He defines his style of cooking as a combination of old European and Pacific Rim cuisines. His eclectic menu is just as likely to feature Salmon Tempura with Daikon Salad as Roasted Quail with Pomegranate Reduction. Rockenwagner is a talented chef, and the recipes are clearly written, but many are rather involved; fans may prefer to read the book and then sample the food at the restaurant. Both these books are recommended for their respective area libraries and others where restaurant cookbooks are popular.
Copyright 1997 Reed Business Information, Inc.

Take a walk down Main Street in Santa Monica, California, where Hans R??ckenwagner, one of the country's most talented chefs, is combining the Old World charm and traditions of his German heritage and European training with the multicultural culinary influences of Los Angeles. With 150 recipes, including most of the bestsellers on the menu at his namesake restaurant, and more than 35 color photos that evoke the beachside city's energy and romance, ROCKENWAGER offers exciting, accessible recipes for decadent breakfasts and brunches, relaxed lunches, indulgent dinners, and any other occasion.

Review from Culinary Trends.
The cover of Rockenwagner should bring a smile to your face. Hans Rockenwagner appears holding a giant asparagus spear. This chef is serious but not pretentious. The food is not sublime or velvety or clean-tasting or any of those adjectives we reach for to describe food- we can just call it wonderful and delicious, those old trite words that are sometimes so descriptive of what we enjoy most. He uses scraps of bread we'd gladly beg for to make a stuffing for Roasted Quail with Pomegranate Reduction and Bread and Bacon Stuffing on Bitter Greens. I'd like to try the Crisp Foie Gras Wontons with a Spicy Plum Wine Sauce, the Shrimp Cocktail with Bloody Mary Sorbet and Emerald Juice, the Beef Tenderloins with Goat Cheese Mashed Potatoes, Thyme Crisps, and Red Wine Sauce and more. There is a special section of Baked Goods and Sweets that includes too few of the chef's wonderful specialty breads. The desserts are just super-Warm Chocolate Tartlets with Espresso Sauce, Lemon Confit and Hazelnut Parfait stand out, but the Triple-Fudge Brownies are quick to make and disappear. Bravo, Hans Rockenwagner!(Translated, it means we are insatiable-Please give us another cookbook.)"-(Culinary Trends)