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| | Chef says recipes in his book are something the home cook can do (Site not responding. Last check: ) |
 | | After all, it is Wolfgang Puck speaking, the superstar chef who popularized that staple of 1980s California Cuisine, as well as its "Chinois" successor, a smorgasbord of Thai, Japanese and Chinese tastes: a dumpling here, some sashimi there, a seared tuna over there, with some chiles and curries thrown in for good measure. |
 | | His Wolfgang Puck Express franchises, featuring Mediterranean-influenced chicken, pasta, panini sandwiches and -- yes -- pizza, are opening in airports and malls around the country, including Monroeville Mall in the spring. |
 | | Asked about his own favorite recipes in the book, Puck, of course, demurs, although he proudly mentions that his sachertorte, an Austrian chocolate cake, is based on his mother's recipe and is better than the one created by the Sacher Hotel in Vienna. |
| www.post-gazette.com /pg/05041/455232.stm (1951 words) |
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