The cuisine of California
By Diane Rossen Worthington
(Chronicle Books, Paperback, 9780811816519, 320pp.)
Publication Date: June 1997
Other Editions of This Title: Paperback
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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 is on freshness and flavor, bringing California cuisine to home kitchens everywhere. A book that readers swear by, with a fresh new jacket, The Cuisine of California is back by overwhelming demand.
Diane Rossen Worthington studied French cuisine with Jacques Pepin, American cooking with James Beard, and Italian cooking with Giuliano Bugialli. She is a cooking instructor, culinary consultant, and freelance food writer, as well as author of The Califor
Worthington is a creative cook who has translated the spirit of California cooking into recipes prepared with ingredients obtainable anywhere in the USA. Her recipes are as original and fresh as the cuisine. USA Today