About this item
This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Rockenwagner 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 Rockenwagner in Brentwood.Hans Rockenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Rockenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants (he is also a master woodworker).
About the Author
Jenn Garbee is a Los Angeles-based journalist and editor, author of Secret Suppers, and co-author of several lifestyle books and chef cookbooks. Please see jenngarbee.com for a detailed list of works, should you be so inclined. (Preferably with a slice of really good pie.)
