• National radio and TV interviews
• National print campaign
• National PR firm with food expertise has been retained by the
author
• Regional California tour
• Features expected in Los Angeles newspapers as well as leading
culinary publications and websites.
• Promotion on the Rôckenwagner website.
(http://www.rockenwagner.com/)
• Promotion at Hans's several restaurants, through his wholesale
bakery clients, at farmers' markets in the Los Angeles area, and
through his catering business
• Co-op available
• BLADs available
• Social media campaign by both author and publisher
Hans Röckenwagner's background spans thirty years of cooking in
Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he
won international fame for his fine-dining restaurant in Santa
Monica, Röckenwagner; today, he owns several LA-area bakery/cafes
and a large wholesale bakery. Hans is known for his individuality,
innovative dishes, and his craftsmanship in designing and building
his restaurants (he is also a master woodworker). This is his
second cookbook.
Jenn Garbee is a food reporter and editor who has written for the
Los Angeles Times, LA Weekly, Cooking Light, Saveur, and more. An
expert recipe tester and developer, Jenn has a culinary degree from
Le Cordon Bleu and has worked in professional kitchens across Los
Angeles. She is also the author of Secret Suppers and the co-author
of the 2015 St. Martin's Press book, Tomatomania!
Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A
native of Graz, Austria, Wolfgang started his culinary career
cooking spätzle for his family's restaurant and gasthaus. This
experience earned him a spot in Austria's only two-star Michelin
restaurant and subsequently led him to renowned kitchens in Italy
and France before he came to Los Angeles.
Photographer Staci Valentine is based in Los Angeles; her other
cookbooks include The Perfect Peach.
One of Eater National’s Most Anticipated Cookbooks of 2014
One of Tasting Table’s Best Upcoming Cookbooks
"This fall release makes a terrific gift for Angelenos who have
eaten at Rockenwagner, Cafe Rockenwagner, and 3 Square Cafe, and
are looking for a little insight into the chef's unique fusion
cuisine. Recipes range from those unforgettable pretzels that also
make for great buns to spring with spatzle with herbs & peas. The
instructions for the actual spatzle (a German dumpling-like noodle)
make the dish sound doable, even if your gifted is not a whiz in
the kitchen."
—LA Weekly Squid Ink
“Every stage of that eclectic career is reflected in his new “Das
Cookbook,” written with Jenn Garbee and Wolfgang Gussmack and
published by local Prospect Park Books. There is, as they say,
something for everyone, no matter which stage of Röckenwagner’s
career you prefer.”
—Russ Parsons, Los Angeles Times Daily Dish
“[It] showcases the misunderstood cuisine of his homeland [with]
California-inspired riffs on Deutsch recipes like herbed gravlax
and spring spätzle with herbs and peas.”
— Los Angeles Magazine
“Das Cookbook finally gives me what I (and I think I speak for all
of you) really WANT in a cookbook: bread, pastries, muesli, grilled
cheese, strudel, pretzels, potatoes, and, yes, okay, salads. It’s a
treasure trove of ingredients and flavors combined with simple,
eye-popping, tastebud-teasing recipes. Hans was classically trained
and humanely raised in Germany, and he has brought it all here to
California and reformulated it for an American-foodie audience. Das
Cookbook is a modern, cool, hip take on old-school techniques and
secrets. It’s a must-have in every contemporary kitchen.”
— Jamie Lee Curtis, actress and author
“Growing up as a chef in Los Angeles, Hans has always been an
inspiration to me. Das Cookbook is just another expression of his
creativity and culinary genius.”
— Josiah Citrin, chef/owner of Mélisse and author of In Pursuit of
Excellence
“At a time when successful chefs take themslves much too seriously,
Hans Rockwagner has created this delectably insightful work and
playfully called it Das Cookbook. Yet it is a serious and original
blending of California and German cooking, two seemingly
antithetical traditions made colorfully harmonious by a chef who is
well grounded in both. Thus, the soft appeal of German potato salad
provides just the right contrast to Korea’s spicy flank steak, and
the first rhubarb, straight from a local farm, gives new and rosy
brightness to streuselküchen, the much-loved crumb cake. And he
shares many more recipes that modify the solidity of German food
with a bright, contemporary California touch, all exquisitely
illustrated and meticulously explained.”
— Mimi Sheraton, former New York Times food critic and author of
The German Cookbook
“We concluded that German cuisine is awesome. And what better way
to enjoy its classic dishes than by cooking them at home as
instructe by longtime Los Angeles chef Hans Röckenwagner?”
— Food Republic
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