Description
Founded on the freshest possible ingredients and influenced by the vibrant culinary traditions of Thailand, Mexico, China, the Middle East, Japan, France, and Italy, California cuisine launched more than a revolutionary style of cooking - it spawned an entirely new appreciation for food. Of course you don't need to live on the West Coast to revel in these simple, healthful dishes. From appetizers of Spicy Lemon Shrimp and colorful salads such as Orange, Kiwi, and Jicama with Lime Dressing to savory entrees of Scallops with Fresh Tomatoes, Herbs, and White Wine and indulgent desserts such as Chocolate-Caramel Walnut Torte, here is a complete collection of impeccable favorites.
Read More
Long considered the bible of California cuisine, Diane Rossen Worthington's classic cookbook is now reissued with an eye-catching new cover. With over 150,000 copies sold, The Cuisine of California remains as fresh and surprising, as simple and spirited as the cooking it extols. Appetizers such as Spicy Lemon Shrimp; soups such as luscious Fennel, Potato, and Leek; entrees such as herb-infused Roast Chicken Stuffed with Goat Cheese and Leeks; desserts such as a refreshing Strawberry Sorbethere are more than 200 recipes that are as at home on the family table as they are at a dinner party. Using time-honored techniques and unexpected (but accessible) ingredients, this beloved cookbook is a paragon of its class, bringing the delicious flavors of California into kitchens everywhere.
Read Less