Teaches Cooking

Wolfgang Puck

Welcome to Wolfgang Puck’s kitchen. In his first lesson, Wolfgang shares the goal of his MasterClass: inspiring you to feel confident in the kitchen, whether you’re a home cook or restaurant chef.

Introduction

The key to perfect seasoning is learning how to taste—and adjust—the flavors in a dish. Wolfgang introduces some essential ingredients and then shows you how to turn a simple soup into a delicious meal using just salt, pepper, honey, and lemon.

Training Your Palate

Wolfgang brings one of Spago’s most famous appetizers to your kitchen. Learn how to select ingredients, pair flavors, and utilize color to create this stunning dish.

Recipe: Tuna Sashimi

Countless recipes and sauces are within reach once you know how to make your own veal stock and demi-glace. Learn why you should roast your ingredients before making stock and how to transform your stock into a flavorful demi-glace.

Recipe: Veal Stock and Demi-Glace

While working in three-star restaurants in France, Wolfgang perfected this classic pepper steak. Learn how to flawlessly sear your steak, and discover how to transform the demi-glace you made in the previous chapter into a rich red wine pan sauce.

Recipe: Pepper Steak with Red Wine Sauce

Take your vegetables to the next level. Wolfgang shows you how to roast carrots to bring out their natural sweetness, and how to cleverly use the oft-discarded carrot tops. Finish this vibrant farro salad with orange yogurt vinaigrette.

Recipe: Farro Salad with Roasted Carrots

Wolfgang breaks down the recipe he created for his Los Angeles exclusive French restaurant Ma Maison. Discover the secret to perfectly crispy chicken skin, and learn to make a tangy, sweet sauce that makes this dish unforgettable.

Recipe: Roasted Chicken With Mustard Port Sauce

Learn to master one of the five French mother sauces with Wolfgang's recipe for béchamel sauce. Wolfgang shows you how to use the béchamel to make his restaurants’ best-selling macaroni and cheese, and the creamed spinach from his childhood.

Recipe: Béchamel Sauce

Don’t be intimidated by buying and preparing fish. Wolfgang teaches you how to identify the freshest fish, and he shares his technique for perfectly seasoning and preparing his herb crusted branzino.

Recipe: Roasted Branzino

Think oatmeal is only for breakfast? Think again. Learn Wolfgang's imaginative recipe for oatmeal risotto, as well as proper knife-handling and mushroom cleaning techniques.

Recipe: Oatmeal Risotto

Learn to combine vibrant color and flavor in Wolfgang's seafood gazpacho. From selecting fresh clams to making a special clam mirepoix, you will discover Wolfgang's unique method for mastering your plating technique.

Recipe: Seafood Gazpacho

Great dining experiences call for great drinks. Learn to make four classic cocktails—berry margarita, negroni, bellini, and bloody mary. Wolfgang elevates his drinks with a unique chef’s twist that's guaranteed to please your guests.

Cocktails

Discover how Wolfgang worked his way up from an Austrian hotel kitchen to open his own Michelin-rated restaurants. Learn how hard work, risk-taking, and innovation influenced his journey.

Wolfgang's Journey

Wolfgang shares the insight he's gained from years building a global brand. Analyzing his triumphs and failures, Wolfgang teaches the importance of risk-taking, innovation, and evolution.

Wolfgang's Business Philosophy

Wolfgang breaks down the main tenets of his culinary philosophy. Sharing the lessons he's learned from his restaurants, Wolfgang shows you how to elevate your dining experiences at home.

Wolfgang's Culinary Philosophy

Wolfgang ends his MasterClass with a bonus lesson on his recommended kitchen tools and appliances.  He’ll show you that with just a few key essentials, you’ll be ready to start cooking.

Bonus Chapter: Kitchen Essentials

Wolfgang Puck Teaches Cooking

How to salvage an over-salted soup

Reducing flavors to the essentials

Look your fresh fish in the eyes

Sharpening your knife skills

Fresh ingredients belong in drinks, too

Mixing the kitchen with customers

Passion doesn't guarantee success

Use good ingredients and taste them

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