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3.40  ·  Rating Details  ·  5 Ratings  ·  3 Reviews
This six-volume series celebrates contemporary regional fare and culinary traditions from coast to coast. Each volume contains 60 recipes and more than 90 full-color photographs, as well as illustrated stories highlighting regional ingredients, techniques, tools, and ethnic traditions.
Hardcover, 144 pages
Published April 1st 2000 by Time Life Medical (first published 2000)
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(showing 1-11 of 11)
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Aug 01, 2011 Stephen rated it really liked it
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
May 23, 2007 Melinda McLaughlin rated it liked it
Shelves: cookbooks
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.
Dec 03, 2008 Erin rated it it was ok
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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Janet Fletcher, a columnist for the San Francisco Chronicle, is the author of numerous books on food and wine. She lives in Napa Valley.
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