Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi

Joachim Splichal’s Patina Cookbook: Spuds, Truffles and Wild Gnocchi by Joachim Splichal is a refined exploration of the chef’s signature California-French cuisine, drawn from his acclaimed Los Angeles restaurant, Patina. Featuring more than 60 recipes, the book blends classical technique with inventive twists—highlighting dishes that elevate familiar ingredients through precision, creativity, and seasonality. Part cookbook, part behind-the-scenes portrait of a fine-dining kitchen, this collection offers a glimpse into the discipline and artistry of restaurant cooking, making it especially compelling for experienced home cooks and those drawn to elevated, technique-driven cuisine.