The Cuisine of California

by Diane Rossen Worthington and Worthington

Book Overview

Chronicle Books is proud to bring back this beloved cookbook, as user-friendly as it is inspiring. Diane Worthington is a leader in the cooking style known as California cuisine. Trained at the Cordon Bleu, she distills her expert knowledge of European and American culinary traditions into a way of cooking and a range of mouthwatering dishes that are at once innovative and classical. Using time-honored techniques and unexpected ingredients, the focus...

• Format: Paperback
• Language: English
• ISBN: 0811816516
• ISBN13: 9780811816519
• Release Date: June 1997
• Publisher: Chronicle Books
• Length: 320 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.9" x 6.4" x 9.1"

Customer Reviews

A rare gem of a cookbook

I've had my copy of The Cuisine of California for almost 20 years--and its stains, tears and loose pages testify to its worth. Got a dinner party coming up? Pull out this book and you're guaranteed to find a winning recipe--with menu and wine suggestions too. Want a cozy and delicious dinner for two? You'll find great ideas inside. The ingredients lists and recipes are clear and supplemented by a glossary. I've halved and doubled recipes with little difficulty and have never had a failure. I trust this book so much that I've routinely served guests a dish I hadn't prepared before--with rave reviews!This is a cookbook that belongs in every kitchen!

I needed this paperback!

I bought a first edition of the hardcover The Cuisine of California way back when and cooked so many wonderful, flavorful dishes from it that nearly every page was sprinkled with carrot soup or dijon mustard sauce! When I saw the new paperback edition in the cookbook section at my local bookstore, I was overjoyed to see that I could get a CLEAN copy, and that a new batch of serious home cooks would have a chance to sample from this sophisticated, but easy and well-organized work. Members of my family still ask for "that great pork loin stuffed with apricots dish from your favorite cookbook!"--and I never tire of making it, since the directions are easy to follow and not loaded with fat. To me, The Cuisine of California has become a culinary standard, right up there with the Joy of Cooking, The Silver Palate, and all the James Beard cookbooks.

ahhhh California revisited!

On our trip to Napa Valley we spent a few nights in a great city called Calastoga. There we had the best food on this earth. We stopped by the Culinary Institute to look at some cookbooks, so I enquired about a book that would have the same recipes that we were tasting on our trip...this was what they recommended. My favorite recipe is Grilled Lemon-mustard Chicken. I recommend this book highly, as I purchase a copy for my brother the chef, for Christmas!

deliciously wonderful cookbook

I use this cookbook all the time. Everything is great