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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.
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.See all Editorial Reviews
Being as we are in California and my previous book was ruined, I was happy to find another of the same one.Published 4 months ago by C. Kelley
I've cooked from the book more than any other I own. Had to buy a replacement...mine was a mess!Published 4 months ago by Maureen B. Beck
This is one of the BEST cookbooks EVER…….I thought it was out of print and was so happy to find it.Published 6 months ago by Cliff Waeschle
One of the best cookbooks I own! Wonderful! Love every recipe I have tried. Will come back to this book over and over!Published on December 17, 2012 by Stacey L. Haggerty
I had dinner at a friend's house and complimented her on the meal. She showed me the cookbook she used...The Cuisine of California and I promptly bought it. Read morePublished on March 5, 2011 by Linda Gomez
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 morePublished on August 29, 2010 by Timothy Hall, Ph.D.(c)
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 morePublished on August 3, 2009 by Wende Mate
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