California / general editor, Chuck Williams ; recipes and text, Janet Fletcher ; photography, Leigh Beisch.

Format:

Book

Author/Creator:

Fletcher, Janet, 1956-

Contributor:

Williams, Chuck.

Laurie Burrows Grad Collection (University of Pennsylvania)

Series:

Williams-Sonoma new American cooking

Language:

English

Subjects (All):

Cooking, American--California style.

Cooking, American.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

144 pages : color illustrations ; 25 cm.

Place of Publication:

Alexandria, VA : Time-Life Books, 2000.

Summary:

Perhaps more than any other place in the nation, California captures the spirit of contemporary American cooking. The phrase "California cuisine" describes a multicultural approach to cooking that celebrates the very best seasonal and local foods. Today, according to author Janet Fletcher, the phrase has more meaning than ever: farmers' markets are enjoying a renaissance; artisan-cheese makers are plying their craft up and down the state; and wine makers continue to innovate. From Warm Baked Olives with Garlic and Fennel to Dungeness Crab Cakes with Cabbage Slaw to Peach and Plum Galette, this collection of 60 recipes shares the best of the state's contemporary culinary style.

Contents:

Chapter 1 Appetizers, Soups & Salads 16

Chapter 2 Seafood, Poultry & Meats 50

Chapter 3 Vegetables, Grains & Beans 86

Chapter 4 Desserts 120.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0737020393

OCLC:

42049346

Online:

Laurie Burrows Grad Collection Home Page