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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   California
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    How to Cook dishes from California


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    While we may not all be able to enjoy California's sunshine and scenery, you can take your tastebuds on a tour of delicious and healthy Californian food. Californian cuisine tends to be influenced by other US cuisine, but also by Asian cuisine and Mexican cuisine (it should be remembered that prior to 1848, California was part of Mexico, and today California is home to a large population of Mexican descent).

    Californian cuisine is of course also influenced by the availability of local produced ingredients. California is of course known for its agricultural produce, which many typical US crops, but also includes avocado, artichokes, dates, figs, persimmons and sprouts. Additionally, northern California produces a range of seafood including Dungeness crab, oysters, salmon, and striped bass.



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    My Mexico City Kitchen: Recipes and Convictions

    By Gabriela Camara

    AMERICAN WEST BOOKS
    Released: 2019-04-30
    Hardcover (368 pages)

    My Mexico City Kitchen: Recipes and Convictions
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    Product Description:
    Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.

    Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

    Charcoal: New Ways to Cook with Fire

    By Josiah Citrin

    Avery
    Released: 2019-05-14
    Hardcover (256 pages)

    Charcoal: New Ways to Cook with Fire
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    Product Description:
    California-cool grilling wisdom from one of the most renowned chefs in Los Angeles.

    Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does at home for his friends and family--backyard cookouts where a pile of coals and seasonal ingredients are all a home cook needs to create an unforgettable meal. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking.

    Whether Citrin's grilling barbecue classics like J1-Marinated Skirt Steak and Salt-Baked Whole Maine Lobster or West Coast-inspired vegetable sides like his signature Cabbage Baked in Embers, charcoal is the dynamic center of this cookbook. Unlike other grilling books, vegetables get equal billing with meat. For Citrin, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.

    Cooking With The Blackstone Outdoor Gas Griddle, A Quick-Start Cookbook: 101 Delicious Grill Recipes with Illustrated Instructions, from Healthy Happy Foodie! (B/W Edition)

    By Matt Jason

    HHF PRESS
    Paperback (176 pages)

    Cooking With The Blackstone Outdoor Gas Griddle, A Quick-Start Cookbook: 101 Delicious Grill Recipes with Illustrated Instructions, from Healthy Happy Foodie! (B/W Edition)
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    Product Description:

    Get the most from your Blackstone™ Outdoor Gas Griddle with this must-have companion cookbook. Perfect for first-time users or seasoned chefs. Includes illustrated instructions, photos and 101 of the best recipes written for the Blackstone.


    The Blackstone can do much more than you think! Why not take a shortcut so you can enjoy your Blackstone with the ease of a seasoned chef? This guide and cookbook is written with the Blackstone user in mind, offering “streetwise” tips, tricks and workarounds that most people take months to learn through trial and error.


    This book will teach you:

    - How to use the Blackstone to its fullest potential.

    - What the Blackstone can do (and what it can’t do).

    - Pro tips, tricks and workarounds used by seasoned Blackstone users and chefs.

    - How to make the juiciest grilled steak you’ve ever tasted.


    Bonus illustrations and information include:

    - What all the buttons and controls are for.

    - 10-minute “Quick-Start™” (a photo-illustrated step-by-step walk-through of your first recipe).

    - Pro tips, charts and workarounds to make cooking easy.

    - Nutritional information for each recipe so you know what you’re eating.


    101 delicious recipes featuring:

    - Main dishes (meats and seafood)

    - Sandwiches and breads

    - Vegetables

    - Sides

    - Desserts


    (Scroll up and click on book cover to “LOOK INSIDE” and see full recipe table of contents)


    OUR SIMPLE, NO-RISK GUARANTEE:

    Learn how to cook with your Blackstone like a pro, and enjoy the juiciest and most flavorful meals that your family and friends will love, or we will refund you!


    Ready to master your Blackstone like a seasoned chef? Then hit the “Add to Cart” button now!

    FREE SHIPPING for Amazon Prime members.


    ABOUT QUICK-START™ COOKBOOKS:

    Quick-Start™ Cookbooks, published by Healthy Happy Foodie Press, are designed to help consumers easily and quickly master new cooking tools and techniques through the use of illustrated instructions, tips, tricks and workarounds typically known only by seasoned chefs. Each book is beautifully produced, featuring photos, graphics and gorgeous page layouts. Our authors provide independent, streetwise advice and know-how based on research and testing. If you want easy-to-follow instructions and useful recipes that will delight your family for years to come, then Quick-Start Cookbooks are for you!

    Nopalito: A Mexican Kitchen

    By Gonzalo Guzmán

    TEN SPEED
    Released: 2017-04-11
    Hardcover (256 pages)

    Nopalito: A Mexican Kitchen
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    • TEN SPEED
    Product Description:

    Winner of the  2018 James Beard Foundation Cookbook Award in "International" category
    Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards 


    A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.

    The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.

    The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

    Artisan Publishers
    Released: 1999-11-01
    White Hardcover (336 pages)

    The French Laundry Cookbook (The Thomas Keller Library)
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    • Artisan Publishers
    Product Description:
    2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

    Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

    From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

    One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”




     

    What's Gaby Cooking: Everyday California Food

    By Gaby Dalkin

    Harry N. Abrams
    Released: 2018-04-17
    Hardcover (272 pages)

    What s Gaby Cooking: Everyday California Food
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    Product Description:
    In What’s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.

    For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.

    Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo

    By Michelle Tam

    ANDREWS MCMEEL
    Released: 2017-08-01
    Hardcover (352 pages)

    Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
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    • ANDREWS MCMEEL
    Product Description:
    Ready or not, it's the second New York Times bestselling cookbook from the James Beard Award nominated creators of Nom Nom Paleo, the wildly popular blog, app, and cookbook!

    You know how it is: some days, you're fired up and ready to cook; other days, you dread the thought of making dinner. More often than not, you find yourself floating somewhere between inspiration and desperation. What's a crazy busy (but kind of lazy) home cook to do?

    The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there's time to prepare or just minutes to spare. Whether you're a fastidious planner or a last-minute improviser, you'll find plenty of deliciously nourishing options, from make-ahead feasts to lightning-fast leftover makeovers. Presented in Nom Nom Paleo's deliriously fun comic book style,  Ready or Not makes Paleo cooking easy, no matter how much time you have. In fact, this cookbook is organized into color-coded sections to match your readiness level:
    • GET SET! First, stock your kitchen with essential building blocks--from store-bought necessities to D.I.Y. ingredients that'll set you up for anytime cooking.
    • READY! Got time to cook? Turn to these recipes for make-ahead meals and spectacular dishes like Pressure Cooker Bo Ssäm and Strawberry Almond Semifreddo!
    • KINDA READY!  Learn how to transform pantry staples and leftovers into impromptu meals that'll satisfy the most discriminating palates.
    • NOT READY! Emergency meals can be delicious, too. In this section, you'll find super-fast recipes like savory stir-fries and sheet pan suppers.
    Along with colorfully written and gorgeously photographed step-by-step recipes presented in a cheeky cartoon format, Ready or Not features kitchen hacks, Paleo ingredient guides, meal plans, shopping lists and more!

    Gjelina: Cooking from Venice, California (California Cooking, Restaurant Cookbooks, Cal-Med Cookbook)

    By Travis Lett

    Chronicle Books
    Released: 2015-10-27
    Hardcover (288 pages)

    Gjelina: Cooking from Venice, California (California Cooking, Restaurant Cookbooks, Cal-Med Cookbook)
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    • Chronicle Books
    Product Description:
    Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant

    Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett.
    • With 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008.
    • More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of the book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking.
    Much like Yotam Ottolenghi's Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now.
    • Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes.
    • Mouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.

    Baking at République: Masterful Techniques and Recipes

    By Margarita Manzke

    Lorena Jones Books
    Released: 2019-04-02
    Hardcover (272 pages)

    Baking at République: Masterful Techniques and Recipes
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    Product Description:
    A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.

    For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.

    On Vegetables: Modern Recipes for the Home Kitchen

    By Jeremy Fox

    PHAIDON
    Hardcover (320 pages)

    On Vegetables: Modern Recipes for the Home Kitchen
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    • PHAIDON
    Product Description:

    The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal

    Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.


    America's Restaurant Recipes

     
     


     
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