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California Cook, The
by Diane Worthington
Available from Amazon
$0.94
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Features
Hardcover: 446 pages
Publisher: Bantam May 1, 1994
Language: English
ISBN-10: 0553091794
ISBN-13: 978-0553091793
Product Dimensions:
9.8 x 7.8 x 1.5 inches
Shipping Weight: 2 pounds
From Publishers Weekly
The author of The Cuisine of California and The Taste of Summer revisits the same territories in this fairly comprehensive, occasionally intriguing collection. Suggesting that the California cook is defined not by geography but by a "sense of adventure about food," Worthington also emphasizes fresh ingredients and "unexpected twists" put in familiar dishes. Thus white chocolate and pistachio nuts recast the Toll House cookie, and lasagne is transformed with roasted vegetables, pesto and bechamel. Influences here are Asian (roast turkey marinated in olive oil, balsamic vinegar and soy sauce), Mexican (grilled chicken, black bean and corn salad with salsa dressing) and Italian (soft polenta with sun-dried tomato pesto). Many offerings blend these approaches (pasta with ancho chili and tomato cream; grilled sea bass with caponata), while others demonstrate a deeper ingenuity: green pea guacamole and West Coast crab cakes with grapefruit sauce. The chapter on salads features grains and poultry as well as assorted greens; "Light Entrees" supplies pasta dishes, risottos and pizzas; the meat selections suggest a revived interest in beef, lamb and veal. Menu selections and wine tips, from Anthony Dias Blue, are included.
Copyright 1994 Reed Business Information, Inc.
From Library Journal
Worthington is the author of The Cuisine of California (1982), one of the first of many books on California-style cooking. Goat cheeses and ancho chiles are no longer exotic ingredients, but California cuisine, with its emphasis on freshness and willingness to experiment, has been more influential than anyone ever imagined. Worthington's new title features a lively collection of sophisticated recipes, with even more cross-cultural influences than the dishes in her first book and a nod to lighter eating. Many, however, call for long lists of ingredients and are not uncomplicated, making them more suitable for entertaining than for everyday meals. Recommended.
Copyright 1994 Reed Business Information, Inc.
Reader Reviews
This review is from: The California Cook (Paperback)
What a great cookbook! I use it frequently, particularly for the roast chicken (my family's personal favorite), shrimp salsa, the marinades and salad dressings, the chocolate truffle brownies, and an UNBELIEVABLY sinful chocolate cake! The format is attractive, the recipes are easy to follow, and the results have been uniformly consistent. If you enjoy flavorful, creative cuisine, this is for you!
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California Cook, The
by Diane Worthington
Available from Amazon
$0.94
|
|
