Cuisine of California

Overview

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 ...
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Overview

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.

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

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Product Details

  • ISBN-13: 9780874772869
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 11/28/1983
  • Edition description: 1st ed
  • Pages: 336

Meet the Author

Diane Rossen Worthington is the author of such acclaimed cookbooks as The Taste of the Season (0-8118-3792-0), The Taste of Summer (0-8118-2468-3), and Seriously Simple (0-8118-3194-9). A James Beard Award winning broadcaster, she lives in Southern 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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