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Author: Diane Rossen Worthington
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 332
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Book Description
Founded on the freshest possible ingredients and influenced by the vibrant culinary traditions of Thailand, Mexico, China, the Middle East, Japan, France, and Italy, California cuisine launched more than a revolutionary new style of cooking - it spawned an entirely new appreciation for food. In this book, Diane Rossen Worthington describes its essential basics. Of course you don't need to live on the West Coast to revel in these simple, healthful dishes. From Orange, Kiwi, and Jicama Salad with Lime Dressing to Scallops with Fresh Tomatoes, Herbs, and White Wine, here is a complete collection of impeccable favorites.
Author: Diane Rossen Worthington
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 332
Get Book Here
Book Description
Founded on the freshest possible ingredients and influenced by the vibrant culinary traditions of Thailand, Mexico, China, the Middle East, Japan, France, and Italy, California cuisine launched more than a revolutionary new style of cooking - it spawned an entirely new appreciation for food. In this book, Diane Rossen Worthington describes its essential basics. Of course you don't need to live on the West Coast to revel in these simple, healthful dishes. From Orange, Kiwi, and Jicama Salad with Lime Dressing to Scallops with Fresh Tomatoes, Herbs, and White Wine, here is a complete collection of impeccable favorites.
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520956702
Category : Cooking
Languages : en
Pages : 361
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Book Description
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.
Author: Sally K. Fairfax
Publisher: MIT Press
ISBN: 0262304937
Category : Technology & Engineering
Languages : en
Pages : 373
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Book Description
An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Mark Thompson
Publisher:
ISBN: 9780979551000
Category : Cooking
Languages : en
Pages : 148
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Book Description
Author: Jeremiah Tower
Publisher: Simon and Schuster
ISBN: 1451603665
Category : Cooking
Languages : en
Pages : 356
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Book Description
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.
Author: Jane Stern
Publisher: HarperChristian + ORM
ISBN: 1418557900
Category : Cooking
Languages : en
Pages : 261
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Book Description
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.
Author: Tanya Holland
Publisher: Ten Speed Press
ISBN: 1984860739
Category : Cooking
Languages : en
Pages : 257
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Book Description
80+ comfort-filled recipes that trace the roots of modern California soul food to the Great Migration—from the acclaimed chef and author of Brown Sugar Kitchen. “The new California Cuisine is California Soul.”—Questlove “California Soul is a book that will live on my kitchen counter with drips of California olive oil and splats of buttermilk on every page.”—Bobby Flay ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur, Food & Wine, Epicurious, Library Journal Through more than 80 seasonally inspired recipes, Tanya Holland's California Soul showcases modern soul food from the acclaimed chef of Brown Sugar Kitchen and host of Tanya's Kitchen Table. Tanya’s inventive cuisine—rooted in a Black Southern cultural repertoire with a twenty-first-century sensibility using local, sustainable, chef-driven, seasonal ingredients—is showcased in recipes for every season, such as Collard Green Tabbouleh, Zucchini–Scallion Waffles with Toasted Pecan Romesco, Grilled Shrimp and Corn with Avocado White BBQ Sauce, Fried Chicken Paillards with Arugula and Pea Shoots Salad, Rhubarb Upside-Down Cake, and Honey Lavender Chess Pie. The recipes—influenced by the historical migration of African American families, including Tanya’s own—reveal the key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. Beyond recipes, Tanya spotlights fifteen contemporary Black Californian foodmakers—farmers, coffee roasters, and other talented artisans—whose work help defines California soul food, with stunning portraiture and stories. Filtered through the rich history of African American migration that brought her own family from the Deep South to the West Coast, Tanya's recipes are as comforting and delicious as they are steeped in history.
Author: Toni Tipton-Martin
Publisher: University of Texas Press
ISBN: 1477326715
Category : Cooking
Languages : en
Pages : 264
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Book Description
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
