- 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: 4.7 out of 5 stars See all reviews (8 customer reviews)
- Amazon Best Sellers Rank: #555,174 in Books (See Top 100 in Books)
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The New California Cook: Casually Elegant Recipes with Exhilarating Flavor Paperback – April 17, 2006
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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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Top Customer Reviews
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"
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.