California (Williams-Sonoma New American Cooking)by Chuck Williams, Janet Kessel Fletcher (Text by), Leigh Beisch (Photographer)
Perhaps more than any other place in the nation, California captures the spirit of contemporary American cooking. The phrase "California cuisine" describes a multicultural approach to cooking that celebrates the very best seasonal and local foods. Today, according to author Janet Fletcher, the phrase has more meaning than ever: farmers' markets are enjoying a renaissance; artisan-cheese makers are plying their craft up and down the state; and wine makers continue to innovate. From Warm Baked Olives with Garlic and Fennel to Dungeness Crab Cakes with Cabbage Slaw to Peach and Plum Galette, this collection of 60 recipes shares the best of the state's contemporary culinary style.
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