California (Williams-Sonoma New American Cooking)
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California (Williams-Sonoma New American Cooking)

3.25 of 5 stars 3.25  ·  rating details  ·  4 ratings  ·  3 reviews
Williams-Sonoma "New American Cooking" is a six-volume series that chronicles contemporary regional fare from coast to coast. Perhaps more than any other place California captures the spirit of contemporary American cooking.
Hardcover, 144 pages
Published June 1st 2000 by Time Life Education (first published 2000)
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The State of California is the size of many nations: 250 miles wide and 770 miles long, covering ten degrees of latitude and ten degrees of longitude. The climate includes ocean coast, snowy mountains and desert. California produces more agricultural products than any other state in the Union. This variety, coupled with immigration of Hispanic, Italian, Asian and other groups, combine to produce distinctive foods known collectively as California Cuisine. The Lower Left Coast is a wonderland of w...more
Melinda McLaughlin
Lots of great, fresh-tasting recipes. I've especially enjoyed this since moving to CA, where I can readily access a lot of the featured ingredients (avocados, fava beans, etc.). Some exotic preparations and a lot of Asian-inspired dishes, prepared in traditional California fashion. Not great for watching the waistline, but a great one for impressive entertaining. I think I'm going to try and acquire more of the Williams-Sonoma collection of cookbooks.
Interesting, but in all honesty, there really aren't very many recipes that are useful to anyone outside California as much of the local produce can only be found there. Also, these aren't really meals, but mostly side dishes.
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Savoring America: Recipes and Reflections on American Cooking (Williams-Sonoma Savoring Series) Cooking for Yourself Classic Pasta at Home More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals Appetizers & Hors D'Oeuvres

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