“This ode to combining Southern and Californian menus and hospitality calls to mind a Martha Stewart entertaining tome . . . a very personal ethos on the art of entertaining.” —Booklist Entertaining Secrets from an Accomplished Hostess and Down-to-Earth Southern Belle! Set on a ranch in the stunningly beautiful Southern California wine country, well-known writer and television personality Frances Schultz’s hospitality is no secret in Santa Barbara County and beyond. The cooking of chef and recipe creator Stephanie Valentine is acclaimed by all who’ve sampled it, including Martha Stewart and Julia Child. Frances invites us into her home, her heart, and a place at her beautiful table, and she shows us how she does it. Whether you're planning a simple picnic for two or a celebration dinner for twenty, California Cooking and Southern Style is the perfect cookbook and table-scape guide to have at your fingertips always. Using fresh, seasonal ingredients and tested by everyday home cooks, the recipes are tried, true, do-able, and delicious. The same goes for the beautiful and deceptively simple table settings. A unique, at-a-glance listing of eighteen menus is followed by chapters featuring each menu with recipes, table settings, and entertaining tales and tips. With a hundred-plus recipes and photographs, California Cooking and Southern Style will make your mouth water, your eyes dance, your guests grateful, and your heart happy.

“This ode to combining Southern and Californian menus and hospitality calls to mind a Martha Stewart entertaining tome . . . a very personal ethos on the art of entertaining.” —Booklist Entertaining Secrets from an Accomplished Hostess and Down-to-Earth Southern Belle! Set on a ranch in the stunningly beautiful Southern California wine country, well-known writer and television personality Frances Schultz’s hospitality is no secret in Santa Barbara County and beyond. The cooking of chef and recipe creator Stephanie Valentine is acclaimed by all who’ve sampled it, including Martha Stewart and Julia Child. Frances invites us into her home, her heart, and a place at her beautiful table, and she shows us how she does it. Whether you're planning a simple picnic for two or a celebration dinner for twenty, California Cooking and Southern Style is the perfect cookbook and table-scape guide to have at your fingertips always. Using fresh, seasonal ingredients and tested by everyday home cooks, the recipes are tried, true, do-able, and delicious. The same goes for the beautiful and deceptively simple table settings. A unique, at-a-glance listing of eighteen menus is followed by chapters featuring each menu with recipes, table settings, and entertaining tales and tips. With a hundred-plus recipes and photographs, California Cooking and Southern Style will make your mouth water, your eyes dance, your guests grateful, and your heart happy.

The California Heritage Cookbook remains a favorite gourmet tour of the entire state. California's colorful history combines the arid climate with the influence of the Spanish, Mexican, Chinese, Italian, French, and German cultures to shape a cuisine that stands among America's best. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

More than 100 fresh, market-driven, healthy, and flavorful recipes from the award-winning chef of popular LA restaurant Sqirl. Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious, delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that are also suitable for vegetarians, vegans, or whomever you’re sharing your meal with. Each chapter features a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including: Raspberry and cardamom jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond hazelnut milk Everything I Want to Eat captures the excitement of new California cuisine while also offering accessible techniques that allow home cooks to play with the recipes, shaping meals to be nothing short of everything you want to eat. “Jessica Koslow’s cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful.” ?Alice Waters, award-winning chef and founder of Chez Panisse and Edible Schoolyard “Everything is genius and every ingredient has a purpose.” —David Chang, award-winning chef and founder of Momofuku restaurant group “Koslow seems to embody nearly everything wonderful about Los Angeles cuisine.” ?Jonathan Gold, food critic for the LA Times

Recipes and photos from the beloved restaurant: “Perhaps America’s foremost experts on regional food.” —San Diego Magazine Southern California Cooking from The Cottage captures the romance, the relaxation, and the good life of one of Southern California’s most beloved restaurants. Included are the recipes that have made The Cottage a favorite for decades with breakfast items such as muffins, coffee cakes, Greek, Italian, and seafood omelets, Belgian waffles, and oatmeal pancakes. From the lunch and dinner menu there are light Southern California seafood and pasta dishes, signature soups, and salads, as well as traditional American classics. With color photos included, you can recreate this delicious dining experience on your own patio on a sunny summer day—or wherever and whenever you feel like it. Southern California Cooking from the Cottage is part of Jane and Michael Stern’s Roadfood cookbook series, which celebrates the finest regional restaurants in the United States.

Dip into the colorful food culture of California with this authentic, sun-drenched cookbook. It's safe to say that California has a lot going for it: a laid-back lifestyle, golden beaches, and a vibrant food culture. The seafood is fresh, the produce organic and plentiful, and the farmers' markets are a wealth of riches all year round. Thanks to the coastal state's fertile soil and temperate climate, local produce is varied and abundant, from the famed citrus to the beloved avocado. But beyond the impressive range of produce available, the state's cultural diversity means finding vendors hawking handmade tacos next to a bustling Korean BBQ restaurant. The food scene offers an abundance of flavors and techniques, and Californians appreciate them all. It is this genuine love of food - preparing it, eating it and sharing it - that fuels this positive energy in kitchens and around tables and makes California truly golden. This book celebrates the incredible food found on the West coast.

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.