Sold out
Parameters
- 320 pages
- 12 hours of reading
More about the book
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.
Book purchase
The Cuisine of California, Diane Rossen Worthington
- Language
- Released
- 1997
- product-detail.submit-box.info.binding
- (Paperback)
We’ll email you as soon as we track it down.
Payment methods
We’re missing your review here.
- Title
- The Cuisine of California
- Language
- English
- Authors
- Diane Rossen Worthington
- Publisher
- Chronicle Books
- Released
- 1997
- Format
- Paperback
- Pages
- 320
- ISBN10
- 0811816516
- ISBN13
- 9780811816519
- Series
- Rating
- 4 out of 5
- 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.