Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.

This superb new edition of a classic cookbook proves that California cooking isn't about living in Californiait's about appreciating seasonal produce, bold flavors, and adventurous ingredient combinations. Now Diane Rossen Worthington revisits her signature recipes and shares some great new discoveries, including Arroz con Pollo, a Mexican dish updated with a hint of mint, an incredible macaroni and cheese with caramelized leeks and prosciutto, and the homey goodness of Almond Shortcake with Roasted Blueberry Compote. The result is a book packed with nearly 200 innovative and naturally healthy dishes. Featured sidebars highlight new trends in California cuisine such as artisan baking, cheese-making, and olive oil production. And with terrific two-color illustrations by Michael Schwab, The New California Cook will make cooking California style as breezy as the cuisine itself.

California: Living + Eating is a glorious celebration of Californian food, looking at its history and origins and journeying through the state’s varied landscape, from Sonoma’s rolling vineyards to the deserts of Palm Springs, via the foodie hotspots of San Francisco and Los Angeles. Over 80 recipes capture the heart of the Californian spirit, with chapters covering a bright array of sweet and savoury brunch dishes including Whipped Ricotta on Toast with Blackberry Jam and Breakfast Burritos with Cheddar Scramble and Coriander Salsa. Colourful salads and light meals, such as Salmon, Citrus Kale and Black Rice Salad, are ideal for everyday eating, while the likes of Roast Chicken with Grapes, Onions and Sourdough, followed by stunning Cherry and Almond Galette are perfect for weekend entertaining. Recipes are designed to be accessible to all home cooks, with a focus on seasonality and good-quality produce.

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.

Linda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.

A comprehensive and authoritative cookbook covering California cooking and California cuisine, one that unites several different cuisines: Spanish, Mexican, Asian, and Italian, and that makes use of California's year-round harvest of produce. To pull together four hundred recipes, the author combed through old and current newspapers, cooking magazines, and restaurant menus, and talked with home cooks.