<div><p>This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood.</p><p><B>Hans Röckenwagner</B>'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.</p><p><B>Jenn Garbee</B> is a food reporter and editor who has written for the <I>Los Angeles Times</I>, <I>LA Weekly</I>, <I>Cooking Light</I>, <I>Saveur</I>, 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 <I>Secret Suppers</I> and the co-author of the 2015 St. Martin's Press book, <I>Tomatomania!</I></p><p><B>Wolfgang Gussmack</B> 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 <I>gasthaus</I>. 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.<p>Photographer <B>Staci Valentine</B> is based in Los Angeles; her other cookbooks include <I>The Perfect Peach</I>.</p><BR></div>