Joachim Splichal
Autore di Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi (Great Chefs--Great Restaurants)
Opere di Joachim Splichal
Opere correlate
The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish (2003) — Collaboratore — 35 copie
Etichette
Informazioni generali
- Sesso
- male
- Nazionalità
- Germany
- Luogo di nascita
- Spaichingen, Germany
- Luogo di residenza
- Los Angeles, California, USA
- Attività lavorative
- Chef
Restaurateur - Relazioni
- Splichal, Christine (wife)
- Organizzazioni
- Patina
Utenti
Recensioni
Potrebbero anche piacerti
Autori correlati
Statistiche
- Opere
- 3
- Opere correlate
- 1
- Utenti
- 54
- Popolarità
- #299,230
- Voto
- 3.1
- Recensioni
- 1
- ISBN
- 5
I do not care for trying-too-hard-to-be-artistic B&W photographs. I do not like trying to read small fine script on vanilla yellow pages, especially if it is information that I night need/want to use later. I do not complicated recipes. Nor do I like "Nouvelle Cuisine", it leaves me hungry, wondering what I've just tasted, and wanting to eat real food.
The recipes are definitely for the dilettantish upscale nouveau riche...and difficult to make That sure leave me out.
Maine Lobster "Harahan" w/ White Bean Mousse and Ham Hocks? Really?
Potato Oyster Ravioli w/ aged Zinfandel Sauce? No thank-you very much!
Sculpin w/ Zucchini Mousse (blech) and Chopped Plum Tomato Sauce? Um....no.
Terrine of Artichokes w/ Roasted Garlic Cloves & Hollywood Roof-Dried Tomatoes? The latter, what are those? Not to mention this was pretty unappetizing looking.
Odd Potato Plaques w/ Salmon in Lasagna Form w/ Littleneck Clam 'Vinaigrette'? Nope.
Layer Cake of Odd Potato Chips & Smoked Sturgeon w/ Horseradish Sauce? Still no!
Small wonder this book ended up in the book sale.… (altro)