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The Cuisine of California

The Cuisine of California

By Diane Rossen Worthington

Chronicle Books is proud to bring back this beloved cookbook, as user-friendly as it is inspiring. Diane Worthington is a leader in the cooking style known as California cuisine. Trained at the Cordon Bleu, she distills her expert knowledge of European and American culinary traditions into a way of cooking and a range of mouthwatering dishes that are at once innovative and classical. Using time-honored techniques and unexpected ingredients, the focus is on freshness and flavor, bringing California cuisine to home kitchens everywhere. A book that readers swear by, with a fresh new jacket, The Cuisine of California is back by overwhelming demand.

More Details

Size: 6-3/8 x 9-1/4 in;
Pages: 320 pp;
Two-color throughout
Format: Paperback
Publication: June 1997
ISBN: 9780811816519
ISBN10: 811816516
Diane Rossen Worthington studied French cuisine with Jacques Pepin, American cooking with James Beard, and Italian cooking with Giuliano Bugialli. She is a cooking instructor, culinary consultant, and freelance food writer, as well as author of The California Cook and The Best Casual American Cooking. She lives in Sherman Oaks, California.