Inside the California food revolution : thirty years that changed our culinary consciousness /

"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the nation...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Goldstein, Joyce Esersky (Autor), Brown, Dore, 1956- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berkeley : University of California Press, [2013]
Colección:California studies in food and culture ; 44.
Temas:
Cooking, American > California style > History.
Restaurants > California > History.
Cuisine californienne > Histoire.
Restaurants > Californie > Histoire.
COOKING > Regional & Ethnic > American > California Style.
Cooking, American > California style
Restaurants
California
History
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Thirty Years of Food Revolution: A Historical Overview
  • One Revolution, Two Ways: Northern versus Southern California
  • Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts
  • Women Chefs and Innovation: The New Collaborative Kitchen
  • New Flavors: Upscale Ethnic, Eclectic, and Fusion Food
  • New Menus: The Daily Menu and the Story behind the Food
  • Restaurants Reimagined: Transformations in the Kitchen and Dining Room
  • A New World of Fresh Produce: Reviving the Farm-to-Table Connection
  • Custom Foods: Chefs Partner with Purveyors and Artisans
  • Merging the Worlds of Wine and Food: Common Cause
  • Afterword: The Continuing Evolution of California Cuisine.

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