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Most Helpful Customer Reviews
12 of 12 people found the following review helpful
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. Even when a recipe looks like it might be a bit pedantic, there's a twist--walnut cake with roasted blueberry compote, for example (roasted blueberries??)
If you like this kind of food, this is a fun, realistic cookbook to invest in--but there aren't any pictures so you'll have to use your imagination.
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. Even when a recipe looks like it might be a bit pedantic, there's a twist--walnut cake with roasted blueberry compote, for example (roasted blueberries??)
If you like this kind of food, this is a fun, realistic cookbook to invest in--but there aren't any pictures so you'll have to use your imagination.
7 of 8 people found the following review helpful
Format:Paperback|Amazon 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. ;-)
2 of 2 people found the following review helpful
Format:Paperback|Amazon 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"
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"
Inside This Book
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Browse and search another edition of this book.
First Sentence:
Californians love fruit in just about everything, including pate. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
nonaluminum dish, green pea guacamole, wash the cutting surface, ladle the soup into soup, teaspoon finely chopped orange zest, olive oil cake, teaspoon finely chopped fresh thyme, food processor fitted, goat cheese croutons, light green parts, medium ripe avocado, skewer inserted into the center, blueberry compote, peppery greens, chile cream, immersion blender, medium mixing bowl, saucelike consistency, small bubbles form, teaspoon freshly ground white pepper, teaspoon freshly ground black pepper, reheat gently, garlic pulp, medium yellow bell pepper, basic vinaigrette Key Phrases - Capitalized Phrases (CAPs): (learn more)
Recommended Wine, Advance Preparation Can, Sauvignon Blanc, Pinot Noir, Smoky Salsa, Easy Brown Veal Stock, Cabernet Sauvignon, Los Angeles, Eggnog Brandy Sauce, Red Pepper Aioli, Confetti Rice Pilaf, San Francisco, Assorted Grilled Vegetables, Country Sourdough Bread, Crisp Tortilla Chips, Essencia Zabaglione, Fresh Fruit Compote, Gamay Beaujolais, Grilled Lamb Chops, Market Chopped Salad, Mint Crust, Mixed Greens, Tomatillo Cream, Warm Lentils, Yellow Finn New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Californians love fruit in just about everything, including pate. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
nonaluminum dish, green pea guacamole, wash the cutting surface, ladle the soup into soup, teaspoon finely chopped orange zest, olive oil cake, teaspoon finely chopped fresh thyme, food processor fitted, goat cheese croutons, light green parts, medium ripe avocado, skewer inserted into the center, blueberry compote, peppery greens, chile cream, immersion blender, medium mixing bowl, saucelike consistency, small bubbles form, teaspoon freshly ground white pepper, teaspoon freshly ground black pepper, reheat gently, garlic pulp, medium yellow bell pepper, basic vinaigrette Key Phrases - Capitalized Phrases (CAPs): (learn more)
Recommended Wine, Advance Preparation Can, Sauvignon Blanc, Pinot Noir, Smoky Salsa, Easy Brown Veal Stock, Cabernet Sauvignon, Los Angeles, Eggnog Brandy Sauce, Red Pepper Aioli, Confetti Rice Pilaf, San Francisco, Assorted Grilled Vegetables, Country Sourdough Bread, Crisp Tortilla Chips, Essencia Zabaglione, Fresh Fruit Compote, Gamay Beaujolais, Grilled Lamb Chops, Market Chopped Salad, Mint Crust, Mixed Greens, Tomatillo Cream, Warm Lentils, Yellow Finn 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 4
books:
- Feast of the Olive: Cooking with Olives and Olive Oil by Maggie Blyth Klein on page 302
- The Cuisine of California by Diane Rossen Worthington in Front Matter
- The Green Pea by Candie White in Back Matter
- California Rancho Cooking: Mexican and Californian Recipes by Jacqueline Higuera McMahan on page 186
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