California Cuisine

Trama

"The new American cuisine. Golden caviar, kiwi fruit, pistachio nuts, nectarines, grapes, figs, Pacific seafood, artichokes, olives, plums...from the rich offerings of California, innovative chefs are creating an elegant new cuisine. The emphasis is on fresh goodness. The techniques are classic, the influences are from the Continent, Mexico, and the Orient -- and the results satisfy both the eye and the palate.

Libri simili

• The new American cooking di Joan Nathan (2005)
• The California heritage cookbook di Junior League of Pasadena (1976)
• The L.A. Cookbook: Recipes From the Best Restaurants, Bakeries, and Bars in Los Angeles di Alison Clare Steingold (2018)
• The ranch table: recipes from a year of harvests, celebrations, and family dinners on a historic California ranch di Elizabeth Poett (2023)
• Silver Oak cookbook: life in a Cabernet kitchen di Dominic Orsini (2016)
• Goodfood di Jane Stern (1983)
• Eat California Vibrant Recipes From the West Coast di Vivian Lui (2020)
• Iron Pots and Wooden Spoons Africa's Gifts to New World Cooking di Jessica B. Harris (1991)
• Eat, cook, L.A.: notes and recipes from the City of Angels di Aleksandra Crapanzano (2019)
• The encyclopedia of American food and drink di John F. Mariani (2013)
• David Burke's new American classics di David Burke (2006)
• The New Orleans cookbook: creole, cajun, and Louisiana French recipes past and present di Rima Drell Reck (1989)