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The California Cook Paperback – August 1, 1996

5 out of 5 stars 7 customer reviews

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Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop by Ratha Chaupoly
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Editorial Reviews

From Publishers Weekly

The author of The Cuisine of California and The Taste of Summer revisits the same territories in this fairly comprehensive, occasionally intriguing collection. Suggesting that the California cook is defined not by geography but by a "sense of adventure about food," Worthington also emphasizes fresh ingredients and "unexpected twists" put in familiar dishes. Thus white chocolate and pistachio nuts recast the Toll House cookie, and lasagne is transformed with roasted vegetables, pesto and bechamel. Influences here are Asian (roast turkey marinated in olive oil, balsamic vinegar and soy sauce), Mexican (grilled chicken, black bean and corn salad with salsa dressing) and Italian (soft polenta with sun-dried tomato pesto). Many offerings blend these approaches (pasta with ancho chili and tomato cream; grilled sea bass with caponata), while others demonstrate a deeper ingenuity: green pea guacamole and West Coast crab cakes with grapefruit sauce. The chapter on salads features grains and poultry as well as assorted greens; "Light Entrees" supplies pasta dishes, risottos and pizzas; the meat selections suggest a revived interest in beef, lamb and veal. Menu selections and wine tips, from Anthony Dias Blue, are included.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Worthington is the author of The Cuisine of California (1982), one of the first of many books on California-style cooking. Goat cheeses and ancho chiles are no longer exotic ingredients, but California cuisine, with its emphasis on freshness and willingness to experiment, has been more influential than anyone ever imagined. Worthington's new title features a lively collection of sophisticated recipes, with even more cross-cultural influences than the dishes in her first book and a nod to lighter eating. Many, however, call for long lists of ingredients and are not uncomplicated, making them more suitable for entertaining than for everyday meals. Recommended.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 464 pages
  • Publisher: Bantam (August 1, 1996)
  • Language: English
  • ISBN-10: 0553374710
  • ISBN-13: 978-0553374711
  • Product Dimensions: 1.2 x 7.5 x 9.5 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #2,010,857 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback
From salsa to chicken to rack of lamb to corn cakes to lasanga -- these recipes are fantastic. The flavors will remind you of dining out at a gourmet restaurant, although many of the dishes have a laid-back flair. One thing to remember, especially if you are a beginner cook, most of these recipes take some time to put together. If you start at 6, you may be sitting down to eat at 10! The time is well worth it -- you tastebuds, and your dinner companions, will thank you! The author also makes excellent wine suggestions.
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Format: Paperback
I have many cookbooks, but this is one of my favorites. Every recipe that I made from this book has turned out well, which is, I think, a sign of a good cookbook. I particularly like the notes at the bottom of the recipe that tell you how far ahead and through what step you can make the dish. This is a big plus when entertaining. All of the dishes that I have made from this book have been crowd pleasers.
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Format: Paperback
What a great cookbook! I use it frequently, particularly for the roast chicken (my family's personal favorite), shrimp salsa, the marinades and salad dressings, the chocolate truffle brownies, and an UNBELIEVABLY sinful chocolate cake! The format is attractive, the recipes are easy to follow, and the results have been uniformly consistent. If you enjoy flavorful, creative cuisine, this is for you!
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Format: Paperback
It is extremely easy to offer guests ( or yourself) a magnificent meal that looks like you are a great chef with very little work. Easy techniques and ingredients allow you to enjoy cooking. You will reach for this book repeatedly!
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