Explore Wolfgang Puck’s Signature Recipes and Cookbooks

Wolfgang Puck is a renowned celebrity chef and restaurateur known for his French, Asian-fusion, and California cuisines. Born in the Austrian state of Carinthia, his culinary training began at age 14 in an Austrian hotel kitchen. The acclaimed chef spent his early culinary years working in some of the most esteemed restaurants, including the Michelin-starred L’Oustau de Baumanière in Provence.

In 1982, Wolfgang opened his first restaurant, Spago, on the Sunset Strip in Los Angeles, California, which was awarded two Michelin stars. In 2002, his Food Network television program Wolfgang Puck received an Emmy Award for Outstanding Service Show. The two-time winner of the James Beard Foundation award for Outstanding Chef of the Year was presented with the illustrious Lifetime Achievement Award by the James Beard Foundation in 2012, and inducted into the Culinary Hall of Fame in 2013. In 2017, he received a star on the Hollywood Walk of Fame.

Wolfgang has founded Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc, and opened over 20 restaurants, including CUT in Beverly Hills; CUT at Marina Bay Sands, Singapore; CUT by Wolfgang Puck at Four Seasons Hotel New York Downtown; The Source, Washington, DC; Trattoria del Lupo, Las Vegas; Wolfgang Puck Bar & Grill Summerlin, Las Vegas; Postrio, San Francisco; and Wolfgang Puck at Hotel Bel-Air, Los Angeles.

Chef Wolfgang Puck has published numerous cookbooks, including:

1. 1. The Wolfgang Puck Cookbook (1986): Wolfgang’s first major cookbook includes around 200 recipes from his restaurants Spago (with locations in Beverly Hills and Maui) and Chinois on Main (located in Santa Monica, California) and his travels across Europe and Asia.
2. 2. Wolfgang Puck’s Pizza, Pasta & More (2000): This cookbook contains a collection of savory recipes, including soups, salads, pizzas, and pasta.
3. 3. Live, Love, Eat! (2002): In this cookbook, Wolfgang aims to spread his enthusiasm for cooking, encouraging readers to have fun and enjoy (rather than stress over) the kitchen experience. He includes 150 recipes that cover everything from appetizers to dessert.
4. 4. Wolfgang Puck Makes It Easy (2004): This cookbook is aimed toward beginning chefs, with more accessible recipes, cooking tips, and step-by-step guides to help readers become more comfortable and knowledgeable about their food.
   
5. 5. Wolfgang Puck Makes it Healthy (2014): A follow-up to the widely popular Wolfgang Puck Makes It Easy, this cookbook offers several healthier dishes for readers interested in nutrition.
   

Here are a few of Wolfgang Puck’s signature dishes:

1. 1. Farro salad with roasted carrots: On a visit to the farmers’ market, Wolfgang was struck by the beauty of carrots and blood oranges, and he felt compelled to use them as ingredients—thus, this farro salad was born. He begins by sautéing carrots in a pan with shallots, garlic, and lemon juice and then transferring them to the oven for a deep roast. He serves these carrots atop a bed of cooked farro with homemade blood orange yogurt vinaigrette and slices of blood oranges, watercress, and carrot ribbons. Try Wolfgang Puck’s farro salad with roasted carrots recipe.
2. 2. Oatmeal risotto: One of Wolfgang’s most popular recipes is a vegan oatmeal risotto with fresh spring peas and morel mushrooms that you can serve as an appetizer or main course. He begins by sautéing oats in a pan with shallots and garlic, deglazing the pan with white wine, and adding homemade vegetable stock. Then he makes a pea purée and sautés morel mushrooms with herbs and snap peas. He folds the purée into the risotto and tops with the mushrooms and a drizzle of olive oil and lemon juice. Learn how to make Wolfgang Puck’s oatmeal risotto.
3. 3. Pepper steak with red wine sauce: One of Wolfgang’s favorite steak preparations, this recipe balances the spice of pepper with the sweetness of raisins. He begins by seasoning the steaks with salt and hand-crushed peppercorns, then searing them on each side to achieve a brown crust. He tops them with a sauce made by sautéing raisins in red wine, along with homemade demi-glace and heavy cream. Learn how to make Wolfgang’s pepper steak with red wine sauce.
4. 4. Roasted chicken with mustard port sauce: Wolfgang created this dish 35 years ago at Ma Maison in West Hollywood, and it’s still considered a classic. He begins by searing chicken in a pan until the skin is golden-brown, then transferring the pan to the oven to finish cooking. Then, he makes the sauce—deglazing the same pan with port wine and adding a homemade demi-glace and dijon mustard.
5. 5. Seafood gazpacho: Gazpacho is a cold soup from Spain that you can make at home. Wolfgang begins by making his clam stock—simmering clams in a mixture of vegetables, herbs, and white wine—and then making the tomato broth, blending tomatoes, spices, vinegar, and oil until smooth. Then, he simply combines the clam juice and broth, plating it with lobster tail, cucumber slices, tomato slices, and other garnishes. Learn how to make Wolfgang’s seafood gazpacho using his signature recipe.
6. 6. Smoked salmon pizza: Smoked salmon pizza was the signature pizza recipe of Wolfgang’s original Spago restaurant. He begins by stretching out a ball of pizza dough then topping it with olive oil and onions. After baking, he spreads dill cream over the top and arranges slices of smoked salmon, and sprinkled chives. Wolfgang loves this pizza with a glass of champagne.

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