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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 formative years in
the 1970s to 2000, when farm-to-table, foraging, and fusion cooking
had become part of the national vocabulary. Interviews with almost
two hundred chefs, purveyors, artisans, wine makers, and food
writers bring to life an approach to cooking grounded in passion,
bold innovation, and a dedication to "flavor first." Goldstein
explains how the counterculture movement in the West gave rise to a
restaurant culture characterized by open kitchens, women in
leadership positions, and a surprising number of chefs and
artisanal food producers who lacked formal training. The new
cuisine challenged the conventional kitchen hierarchy and French
dominance in fine dining, leading to a more egalitarian and
informal food scene. In weaving Goldstein's views on California
food culture with profiles of those who played a part in its
development - from Alice Waters to Bill Niman to Wolfgang Puck -
Inside the California Food Revolution demonstrates that, while
fresh produce and locally sourced ingredients are iconic in
California, what transforms these elements into a unique cuisine is
a distinctly Western culture of openness, creativity, and
collaboration. Engagingly written and full of captivating
anecdotes, this book shows how the inspirations that emerged in
California went on to transform the experience of eating throughout
the United States and the world.
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