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The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]
Celery Victor is an historical American marinated celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel, [1] who is also credited with inventing Crab Louie. [2] The dish, an "American classic", [3] was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco ...
Crab Louie is a type of salad that prominently features crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States. [ 40 ] The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco as early as 1910 and was popularized in the 1930s in Fisherman's ...
As the original celebrity chef, Wolfgang Puck knows his way around the kitchen. He's opened restaurants in many cities, but he still cooks for his family. Between salads, seafood and chicken ...
The chef to the stars tells AOL.com changing the way he eats changed his life. He's the man behind the 15,000 dishes served at the Oscars every year. Now, at 64, famed chef Wolfgang Puck is making ...
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California cuisine is a food movement that originated in Northern California.The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
Chef and restaurateur Wolfgang Puck looks back at the most influential moments of his culinary career. From his days growing up in a small town in Austria to hobnobbing with the stars at the ...