Das Cookbook

Hans Röckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened Röckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe Röckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.Jenn Garbee is a writer and editor who has written for 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 a number of professional kitchens. She is also the author of Secret Suppers and the co-author of 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 coming to Los Angeles.Photographer Staci Valentine is based in Los Angeles; her other cookbooks include The Perfect Peach.