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Comment: Book has wear & shelfwear. pages have some writing and may have some highlighting. Spine may show signs of wear. will have minor creases on book. will come sealed
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The New California Cook: Casually Elegant Recipes with Exhilarating Flavor Paperback – April 17, 2006

6 customer reviews

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Editorial Reviews

More than 200 timeless recipes from Diane Rossen Worthington the author of Seriously Simple and The Cuisine of California. She also talks to us about artisan bread makers, cheese makers and olive oil makers.

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Product Details

  • Paperback: 392 pages
  • Publisher: Chronicle Books; 2nd edition (April 17, 2006)
  • Language: English
  • ISBN-10: 0811849015
  • ISBN-13: 978-0811849012
  • Product Dimensions: 8.1 x 1.1 x 8.9 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,058,325 in Books (See Top 100 in Books)

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15 of 16 people found the following review helpful By psal625 on March 8, 2008
Format: Paperback
I was originally convinced to buy this cookbook because of the promise of the wonton butternut squash ravioli recipe (p. 126) and it did not disappoint. She pairs the ravioli with a spinach basil pesto, which was unusual and interesting as a flavor combination. The pesto was good, but I now use it with other things and top the ravioli with sage and brown butter instead.

I have also made the spiced pumpkin hazelnut bread and love it. I didn't think I needed another pumpkin bread recipe, but this has proven me wrong. The recipe made two loaves with only 1/4 c. butter (less than half of what most similar recipes call for), golden raisins, hazelnuts (or almonds), and a hint of orange juice and zest. The result is brighter and fruitier than traditional, autumnal pumpkin bread and is perfect for a crisp, sunny day in early spring when there is still a can of pumpkin in the pantry and the oranges are in season.

In proper California fashion, recipes tend to utilize a lot of produce with Mediterranean influences. I am planning to try the mango and macadamia nut brown butter tart, grilled chicken nicoise, grilled pizza with leeks, mozzarella, tomatoes, and pancetta, and the homemade chicken and apple sausage (made with a food processor).

It's a fun cookbook in that even when I don't think I'm going to try a recipe, I find I'm usually still interested in reading about it. I am unlikely to make a pear, pistachio, and chicken liver mousse, for example, but what an interesting set of ideas.

If the book had pictures, I'd probably give it another star. As it is though it's a well-formatted, useful, inspiring cookbook with a lot of really interesting recipes that use realistic ingredients in unexpected ways.
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9 of 10 people found the following review helpful By Hoosier Harmony on January 9, 2007
Format: Paperback Verified Purchase
I checked this out at the library and then liked it so much, I had to buy it. The recipes that allow you to do much of the prep ahead are fabulous. I found the time estimatess to be fairly accurate and that user error was the problem when they weren't. ;-)
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3 of 4 people found the following review helpful By Gail E. Deal on February 24, 2010
Format: Paperback Verified Purchase
This is my 4th Diane Rossen Worthington cookbook. Ms. Worthington never disappoints. She always offers good suggestions on preparation, making ahead of time, and notes on the bottom of the recipes.

My first book by Ms. Worthington was "The Taste of Summer".

I don't try every recipe, because I enjoy reading about the recipes as much as I like to cook! I really like the wine suggestions with most of the recipes in "The New California Cook"
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