Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Volume 44
(Book #44 in the California Studies in Food and Culture Series)
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Book Overview
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,...
Format:Hardcover
Language:English
ISBN:0520268199
ISBN13:9780520268197
Release Date:September 2013
Publisher:University of California Press
Length:360 Pages
Weight:1.55 lbs.
Dimensions:1.3" x 6.3" x 9.2"
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