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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   California
    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   California

       
     

    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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    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!

    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

    Artisan Publishers
    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.”




     

    Nopalito: A Mexican Kitchen

    By Gonzalo Guzmán

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

    Nopalito: A Mexican Kitchen
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    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.

    Gjelina: Cooking from Venice, California

    By Travis Lett

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

    Gjelina: Cooking from Venice, California
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    • Chronicle Books
    Product Description:

    Gjelina - The new way to cook

    Travis Lett's new American cuisine: Gjelina in Venice Beach is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu created by talented chef Travis Lett.

    Gjelina: Cooking from Venice, California is a standout cookbook featuring 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.

    Gjelina evokes the Southern California lifestyle: More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking.

    Much like Jerusalem Cookbook, Plenty Cookbook, and the Ottolenghi Cookbook, Gjelina is the cookbook for the way we want to eat now.

    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.

    Malibu Farm Cookbook: Recipes from the California Coast

    By Helene Henderson

    Clarkson Potter
    Released: 2016-04-12
    Hardcover (304 pages)

    Malibu Farm Cookbook: Recipes from the California Coast
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    • Clarkson Potter
    Product Description:
    From the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California. 

    Situated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.

    Now, in Malibu Farm Cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.

    State Bird Provisions: A Cookbook

    By Stuart Brioza & JJ Goode

    TEN SPEED
    Released: 2017-10-24
    Hardcover (368 pages)

    State Bird Provisions: A Cookbook
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    • TEN SPEED
    Product Description:
    Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category


    The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.


    Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.

    Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

    Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends

    By Kris Yenbamroong

    Clarkson Potter
    Released: 2017-10-03
    Hardcover (320 pages)

    Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends
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    Product Description:
    If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life.
     
    Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.

    Guerrilla Tacos: Recipes from the Streets of L.A.

    By Wesley Avila

    TEN SPEED
    Released: 2017-10-10
    Hardcover (272 pages)

    Guerrilla Tacos: Recipes from the Streets of L.A.
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    • TEN SPEED
    Product Description:
    The definitive word on tacos from native Angeleno Wes Avila of Guerrilla Tacos, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. 

    In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

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