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The Cuisine Of California PDF

334 Pages·1977·19 MB·English
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by Diane Rossen Worthington| 1977| 334 pages| 19| English

About The Cuisine Of California

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 entrees. 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 and “one of the lighter, silkier versions and ” 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

Detailed Information

Author:Diane Rossen Worthington
Publication Year:1977
ISBN:9780874772869
Pages:334
Language:English
File Size:19
Format:PDF
Price:FREE
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