Four cool 1980s cookbooks by L.A.'s groundbreaking chefs and restaurateurs.
Michael's Cookbook: The Art of New American Food ...
moreFour cool 1980s cookbooks by L.A.'s groundbreaking chefs and restaurateurs.
Michael's Cookbook: The Art of New American Food and Entertaining by Michael McCarty, 1989, 1st Edition. Michael McCarty opening Michael's in a ramshackle 1930s beach house in Santa Monica in 1979 and, along with Alice Waters at Chez Panisse, defined contemporary California Cuisine. Along with an emphasis on seasonal local ingredients, Michael's had contemporary art on the walls, a lush back garden and a kitchen filled with talented chefs who would go on to open their own celebrated restaurants. 1st edition. Excellent condition. 246 pages. 8.75" w x 11.25" l x .5" h.
Wolfgang Puck's Modern French Cooking for the American Kitchen by Wolfgang Puck, 1981, 1st Edition. As the star chef behind legendary L.A. restaurant Ma Maison and the cooking school Ma Cuisine, Puck helped redefine California cuisine in the '80s. In his first cookbook, before he opened Spago, he sets out his vision for merging classic French techniques with the bounty of California's fresh, local ingredients for the home cook. Minor fading and tears to the dust jacket but otherwise in excellent condition. 286 pages. 7.5" w x 10.75" l x 1" h.
California Cooking: Parties, Picnics and Celebrations by the Art Museum Council of the Los Angeles County Museum of Art, by Lois Dwan. 1st Edition, 1986. A compilation of menus by Wolfgang Puck, Joachim Splichal, Roy Yamaguchi, Bruce Marder, Gerry Gilliland, Madam Wong and other leading California chefs and an array of parties photographed in spectacular private homes around the state. Slight tear to dust jacket but otherwise in excellent condition. 224 pages. 8.75" w x 11.25" l x .75" h.
72 Market St. Dishes It Out by Roland Gibert, 1st Edition, 1999. Founded in 1983 by film producer Tony Bill and actor/musician Dudley Moore, 72 Market St. was an instant hit in a funky Venice Beach location. Remodeled by Thom Mayne and Michael Rotundi, the space featured contemporary art, a grand piano and food by opening chef Leonard Schwartz that focused on classics like meatloaf and chili. Roland Gibert took over the kitchen in the 1994 and expanded the repertoire. 1st Edition. Some scuffing and minor tears to dust jacket but otherwise in excellent condition. 166 pages. 8" w x 11" l x 1" h. less
8.75ʺW × 11.25ʺD × 1.0ʺH
ExcellentMinor wear consistent with age and history
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