The cuisine of California

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Chronicle Books is proud to bring back this beloved cookbook, as user-friendly as it is inspiring. Diane Worthington is a leader in the cooking style known as California cuisine. Trained at the Cordon Bleu, she distills her expert knowledge of European and American culinary traditions into a way of cooking and a range of mouthwatering dishes that are at once innovative and classical. Using time-honored techniques and unexpected ingredients, the focus is on freshness and flavor, bringing California cuisine to home...

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Overview

Chronicle Books is proud to bring back this beloved cookbook, as user-friendly as it is inspiring. Diane Worthington is a leader in the cooking style known as California cuisine. Trained at the Cordon Bleu, she distills her expert knowledge of European and American culinary traditions into a way of cooking and a range of mouthwatering dishes that are at once innovative and classical. Using time-honored techniques and unexpected ingredients, the focus is on freshness and flavor, bringing California cuisine to home kitchens everywhere. A book that readers swear by, with a fresh new jacket, The Cuisine of California is back by overwhelming demand.

The very best of the culinary style now taking its place among the great world cuisines is tastefully presented.

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Editorial Reviews

From the Publisher
Worthington is a creative cook who has translated the spirit of California cooking into recipes prepared with ingredients obtainable anywhere in the USA. Her recipes are as original and fresh as the cuisine. USA Today
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Product Details

  • ISBN-13: 9780811816519
  • Publisher: Chronicle Books LLC
  • Publication date: 6/1/1997
  • Pages: 320
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Diane Rossen Worthington studied French cuisine with Jacques Pepin, American cooking with James Beard, and Italian cooking with Giuliano Bugialli. She is a cooking instructor, culinary consultant, and freelance food writer, as well as author of The Califor

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Table of Contents

Acknowledgments
Introduction 6
Appetizers and First Courses 9
Soups 36
Pasta, Pizza, and Frittatas 59
Salads 92
Main Courses 122
Vegetables 197
Rice and Potatoes 216
Desserts 237
Basics 272
Suggested Menus 297
Special Ingredients 300
Wine Glossary 310
Index 317
Table of Equivalents 326
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