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.
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Book Description
Editorial Reviews
Amazon.com Review
More than 100,000 copies of Diane Rossen Worthington's Cuisine of California have been sold since its release in 1983. In the ensuing years, the flavors and style of California cooking (a.k.a. nouvelle cuisine) have permeated the nation's eating habits, influencing everything from the products stocked on supermarket shelves, to the popularity of fish and seafood, to the greater availability of vegetarian entrées. And the United States is a healthier nation because of it.
Now, the cookbook that helped launch a national trend toward fresh ingredients and scaled-down portions (few of us need lumberjack-size servings anymore) is available in a new edition with the original, time-tested recipes. Generally speaking, this is not family fare: Grilled Lobster with Garlic Butter best serves two, as suggested. As before, all the recipes include recommendations for the ideal California wine to enhance the flavor of the food (a Napa Valley chardonnay with lots of body, fruit, and oak with the lobster). Steamed Sea Bass and Fresh Spinach with Cabernet Sauvignon Sauce goes well with "one of the lighter, silkier versions" of cabernet sauvignon, naturally. A compact book printed with a modern aesthetic and fairly light, curvaceous fonts, Cuisine of California is for more advanced or adventurous cooks and those who entertain regularly. Most of the recipes are for four to six servings. --Brenda Pittsley
Review
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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Most Helpful Customer Reviews
16 of 17 people found the following review helpful:
5.0 out of 5 stars
I needed this paperback!,
This review is from: The Cuisine of California (Paperback)
I bought a first edition of the hardcover The Cuisine of California way back when and cooked so many wonderful, flavorful dishes from it that nearly every page was sprinkled with carrot soup or dijon mustard sauce! When I saw the new paperback edition in the cookbook section at my local bookstore, I was overjoyed to see that I could get a CLEAN copy, and that a new batch of serious home cooks would have a chance to sample from this sophisticated, but easy and well-organized work. Members of my family still ask for "that great pork loin stuffed with apricots dish from your favorite cookbook!"--and I never tire of making it, since the directions are easy to follow and not loaded with fat. To me, The Cuisine of California has become a culinary standard, right up there with the Joy of Cooking, The Silver Palate, and all the James Beard cookbooks.
13 of 14 people found the following review helpful:
5.0 out of 5 stars
A rare gem of a cookbook,
By
This review is from: The Cuisine of California (Paperback)
I've had my copy of The Cuisine of California for almost 20 years--and its stains, tears and loose pages testify to its worth. Got a dinner party coming up? Pull out this book and you're guaranteed to find a winning recipe--with menu and wine suggestions too. Want a cozy and delicious dinner for two? You'll find great ideas inside. The ingredients lists and recipes are clear and supplemented by a glossary. I've halved and doubled recipes with little difficulty and have never had a failure. I trust this book so much that I've routinely served guests a dish I hadn't prepared before--with rave reviews! This is a cookbook that belongs in every kitchen!
7 of 7 people found the following review helpful:
5.0 out of 5 stars
ahhhh California revisited!,
This review is from: The Cuisine of California (Paperback)
On our trip to Napa Valley we spent a few nights in a great city called Calastoga. There we had the best food on this earth. We stopped by the Culinary Institute to look at some cookbooks, so I enquired about a book that would have the same recipes that we were tasting on our trip...this was what they recommended. My favorite recipe is Grilled Lemon-mustard Chicken. I recommend this book highly, as I purchase a copy for my brother the chef, for Christmas!
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Inside This Book
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First Sentence:
IN CALIFORNIA, APPETIZERS ARE SERVED IN AN INFORMAL MANNER, USUALLY WITH COCKTAILS OR WINE. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pinot Noir, Cabernet Sauvignon, Sauvignon Blanc, Ancho Chile Butter, Spicy Red Salsa, Basic Vinaigrette, Spicy Garlic Mayonnaise, Grilled Lemon-Mustard Chicken, Santa Barbara, Balsamic Vinaigrette, Grilled Veal Chops, Fresh Garlic Mayonnaise, Julienned Garden Vegetables, Three-Lettuce Salad, Cucumber-Mustard Dill Sauce, Green Chile Salsa, Grilled Steaks, Lemon-Ginger Marinade, Saffron Rice, Swordfish Brochette, White Rose, Blanc de Noirs, Lamb Stew, Lemon Rice, Mexican Chicken New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
IN CALIFORNIA, APPETIZERS ARE SERVED IN AN INFORMAL MANNER, USUALLY WITH COCKTAILS OR WINE. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pinot Noir, Cabernet Sauvignon, Sauvignon Blanc, Ancho Chile Butter, Spicy Red Salsa, Basic Vinaigrette, Spicy Garlic Mayonnaise, Grilled Lemon-Mustard Chicken, Santa Barbara, Balsamic Vinaigrette, Grilled Veal Chops, Fresh Garlic Mayonnaise, Julienned Garden Vegetables, Three-Lettuce Salad, Cucumber-Mustard Dill Sauce, Green Chile Salsa, Grilled Steaks, Lemon-Ginger Marinade, Saffron Rice, Swordfish Brochette, White Rose, Blanc de Noirs, Lamb Stew, Lemon Rice, Mexican Chicken New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
4
books
cite this book:
- San Luis Obispo County by Automobile Club of Southern California on page 131
- California Style (Regents readers) by J. Brown in Back Matter
- From Our House to Yours: Comfort Food to Give and Share" by Joyce Goldstein on page 93, Back Matter (1), and Back Matter (2)
- California Home Cooking: 400 Recipes that Celebrate the Abundance of Farm and Garden, Orchard and Vineyard, Land and Sea (America Cooks) by Michele Anna Jordan in Back Matter
- The New California Cook: Casually Elegant Recipes with Exhilarating Flavor by Diane Rossen Worthington in Front Matter
- Dish: Memories, Recipes and Delicious Bites by Marion Kane on page 274
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