From Publishers Weekly
This volunteer organization offers its second cookbook, an enticing sequel to The California Heritage Cookbook. Although the work attempts to showcase the abundance and variety of California cuisine, cooks throughout the country will find most of the ingredients readily available. Brie salad with pecans, Boston lettuce with avocado, hazelnuts and raspberry vinaigrette, and chicken, pimento and linguine salad typify the many festive salads. Thai fish with pickled red ginger, scallops in cream with kiwi, and salmon with tomato-basil beurre blanc make lively use of fresh seafood, while game dishes include grilled lemon rabbit with tarragon and mustard, and roast duckling with black-peppercorn sauce. Meat dishes like skewered lamb with peanut-butter sauce and Pasadena pot roast can be served with the numerous vegetable accompaniments, including shredded carrots with apricots, chili-stuffed pattypan squash and parsnip puree with Madeira. Desserts are amply represented by fanciful disheschocolate pate with pistachio sauce, Palm Springs date-nut cake and strawberry-nectarine cobbler. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 1987 Reed Business Information, Inc. --This text refers to the Hardcover edition.
From Library Journal
This second cookbook from the Junior League of Pasadena repeats the success of The California Heritage Cookbook. The fresh fish and produce, the range of spicy seasoning, and the ethnic influences have produced such classic West Coast dishes as cioppino and, more recently, California roll. The Junior Leaguers contribute their versions of those recipes, but also wonderful new ones: albacore pate, green pea and apple salad, hot chile-spinach dip baked in a bread round. If many of them seem trendy, that's because California is the source of much recent culinary inspiration. Seafood risotto with goat cheese and sun-dried tomatoes is a delicious example. Arranged by course, and including a fine chapter on lunch and brunch and a series of menus, this is certain to be well used. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 1987 Reed Business Information, Inc. --This text refers to the Hardcover edition.
