Wolfgang Puck Adventures in the Kitchen: 175 New Recipes from Spago, Chinois on Main, Postrio and Eureka (Forward, Calvin Trillin) Random House: NY, 1991, 265 pp.
The endcovers feature a lovely group portrait of Wolfgang Puck and his chefs but the chefs connections to a specific resaturant are not specified. Barbara Lazaroff is singled out as a restaurant designer, and partner in the restaurants developments. Chinois on Main is managed by Bella Lantsman and the maitre d's at Chinois are identified as Linda Brady, Kathleen Beaton and Charlie Pucket.
About the Author: Wolfgang Puck began his formal chef training in Austria at age fourteen. He continued his apprenticeship at L'Ousteau de Baumanière in Provence and further developed his culinary creativity at Hotel de Paris in Monaco and Maxim's in Paris, both world-renowned three-star restaurants. Shortly after his arrival in the United States in 1973, he drew crowds to Los Angeles's Ma Maison, where he was chef and part owner. He now owns five spectacular restaurants in California, each one a fantastic creation designed by his wife and partner, Barbara Lazaroff. Spago, their first adventure in restauranteering, has been a Los Angeles phenomenon since it opened in 1982. Their second restaurant, Chinois on Main, opened in 1983 and features inventive and interpretive Chinese-French cuisine. San Francisco boasts Postrio, whose menus are inspired by the local Italian and Asian communities. In 1990 the Puck-Lazaroff duo opened Eureka Brewery and Restaurant, where Puck serves up his celebrated pizza along with homemade breads and charcuterie. Their latest adventure, opened in August 1991, is Granita, which offers Puck's interpretation of the flavors and dishes of the Mediterranean.
"In addition to Adventures in the Kitchen, Wolfgang Puck is the author of The Wolfgang Puck Cookbook, which Craig Claiborne calls "a modern classic," and Wolfgang Puck's Modern French Cooking.