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.
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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 --This text refers to an out of print or unavailable edition of this title.
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
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
16 of 17 people found the following review helpful
By Tap Dancer
Format: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.
14 of 15 people found the following review helpful
Format: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
By "lilip"
Format: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!
Most Recent Customer Reviews
5.0 out of 5 stars
Great Cookbook
One of the best cookbooks I own! Wonderful! Love every recipe I have tried. Will come back to this book over and over!
Published 5 months ago by Stacey L. Haggerty
5.0 out of 5 stars
If I only had 1 cookbook to get laid with. . .
My old copy of this book, dating back to my bachelor days, wore out. Now that I'm single again, I've found that the new copy works just as well as the old one did. Read more
Published on August 29, 2010 by Timothy Hall
5.0 out of 5 stars
If You've Never Tried Cantaloupe Soup, Look Here, it's Delicious
I found the first edition (1983) of this book at a Goodwill store in Long Beach, California while on a recent road trip with my friend Sophie and since we were staying at a place... Read more
Published on May 9, 2010 by Katie Rider
5.0 out of 5 stars
One of the most reliable go-to cookbooks I own
I bought the first edition of this cookbook in 1983, just before moving to California. At the time, California cuisine was in its infancy and most of the recipes in the book were... Read more
Published on August 3, 2009 by W. Maite
5.0 out of 5 stars
Excellent book!
This is a fabulous cook book with delicious, healthy recipes. Try the cucumber avocado soup, soooo good! This book is a must have for anyone enjoying fresh, healthy meals.
Published on July 24, 2008 by Andrea J. Cermanski
5.0 out of 5 stars
wonderful
This is an absolutely wonderful cookbook, perfect for those who love California cuisine or for anyone who wants to introduce some variety into their nightly menus. Read more
Published on January 12, 2004
4.0 out of 5 stars
Cannot Live Without this Cookbook!
Living in the Napa Valley has certainly changed my eating and cooking tastes! Again and again, this cookbook is the answer to my culinary needs. Read more
Published on December 22, 2003 by Victoria L. Easton
4.0 out of 5 stars
A stellar cookbook, sparse pictures
The recipes are wonderful, the layout superb, the directions are quite good, the pictures...somewhat sparse. But overall it is an excellent cookbook and I highly recommend it. Read more
Published on June 2, 2003 by Don Riddick
5.0 out of 5 stars
ONE OF THE BEST COOKBOOKS AROUND!
There is one huge problem with this cookbook,it is so wonderful, so full of outrageously delcious receipes that the binding just does not hold up to hard use. Read more
Published on November 15, 2002 by Amma
5.0 out of 5 stars
I turn to this one again and again...
There are a very few cookbooks (and I'm not talking about the "omnibus" types like Joy of Cooking)that I turn to again and again, and this is one of them. Read more
Published on August 19, 2001
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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