Description
Signed by author Wolfgang Puck and two others. 1986 First edition. Hardcover has some minor wear along the sides, scuffs and marks. No dust jacket. Spine has some wear on the top and bottom. Pages are clean and the binding is secure.
This signed first edition of Wolfgang Puck’s seminal cookbook offers a rare glimpse into the origins of his culinary empire. Published in 1986, it captures the early days of Puck’s pioneering California cuisine, which blended fresh, locally-sourced ingredients with French techniques. The book’s recipes, like his famous smoked salmon pizza, exemplify Puck’s innovative approach that revolutionized American dining. Beyond its historical significance, this copy bears the personal inscriptions of Puck and two others, perhaps fellow chefs or restaurant staff, adding a unique provenance. Despite some wear from evident use in the kitchen, the book’s well-preserved interior suggests it was cherished by its former owner. For collectors and culinary enthusiasts alike, this signed first edition represents a piece of gastronomic history from one of the most influential chefs of the 20th century.
