Inside the California Food Revolution
Thirty Years That Changed Our Culinary Consciousness Volume 44
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ISBN-13:
9780520268197
Veröffentl:
2013
Erscheinungsdatum:
06.09.2013
Seiten:
360
Autor:
Joyce Goldstein
Gewicht:
680 g
Format:
234x159x33 mm
Sprache:
Englisch
Beschreibung:
"Joyce Goldstein is the foremost expert on the watershed moment in American cooking when little-known ingredients began to shine and chefs came out of the kitchen. The California revolution created the foundation for the food personalities and flavors that we see globally today. This book tells the story better than any other." -Mario Batali, chef and author of Molto Italiano
Preface Introduction 1. Thirty Years of Food Revolution: A Historical Overview 2. One Revolution, Two Ways: Northern versus Southern California 3. Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts 4. Women Chefs and Innovation: The New Collaborative Kitchen 5. New Flavors: Upscale Ethnic, Eclectic, and Fusion Food 6. New Menus: The Daily Menu and the Story behind the Food 7. Restaurants Reimagined: Transformations in the Kitchen and Dining Room 8. A New World of Fresh Produce: Reviving the Farm-to-Table Connection 9. Custom Foods: Chefs Partner with Purveyors and Artisans 10. Merging the Worlds of Wine and Food: Common Cause Afterword: The Continuing Evolution of California Cuisine Acknowledgments Sources Index
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