This superb new edition of a classic cookbook proves that California cooking isn't about living in Californiait's about appreciating seasonal produce, bold flavors, and adventurous ingredient combinations. Now Diane Rossen Worthington revisits her signature recipes and shares some great new discoveries, including Arroz con Pollo, a Mexican dish updated with a hint of mint, an incredible macaroni and cheese with caramelized leeks and prosciutto, and the homey goodness of Almond Shortcake with Roasted Blueberry Compote. The result is a book packed with nearly 200 innovative and naturally healthy dishes. Featured sidebars highlight new trends in California cuisine such as artisan baking, cheese-making, and olive oil production. And with terrific two-color illustrations by Michael Schwab, The New California Cook will make cooking California style as breezy as the cuisine itself.

A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.

What could be more wonderful than waking up to the tantalizing aroma of freshly baked Espresso Biscotti, a specialty of Mendocino's Agate Cove Inn, or Artichoke and Mushroom Strata, a favourite at the Old Monterey Inn? Carol Frieberg has compiled 120 signature recipes from select California bed-and-breakfast inns.

Presents portraits of seventy-five fish and shellfish, describes equipment, cleaning and cutting techniques, and cooking methods, and offers one hundred fifty recipes.

The theme of this collection of recipes by the best chefs of the California Wine Country is herbs and spices. These are some of the recipes that have made this region a world renowned center of creative cuisine.In addition to the recipes, there is a complete glossary of herbs and spices, recipes for making your own spice mixes, and how to make herbed and spiced oils and vinegars.This cookbook covers everything from appetizers to desserts. Now you can make such exciting dishes as Curried Chicken in Cracker Bread, Sherried Crab Soup, Shrimp and Citrus Salad with Curry Dressing, Fettucine with Lemon Caper Sauce, Pork Patties with Blackberry Salsa, Hazelnut Crusted Salmon, with Spicy Peach Sauce, Sauteed Chicken and Grapes in a Creamy Wine Sauce, Lavender Roasted Potatoes, and Black Forest Brownies. And, every main course has a recommended wine selection, too.

Best of the Best from California Cookbook invites you to recreate in your kitchen the ecletic cooking style that is uniquely California. Capture the fresh, creative cuisine with savory Crab Louis, zesty Fisherman's Wharf Garlic Prawns, vegetarian delight Tofu Stroganoff, exotic Sundried Tomatoes and Artichoke Pasta, and creamy Stardust Pesto Cheesecake. Best of the Best from California was created with the everyday cook in mind. Each recipe is a guaranteed winner. Book jacket.