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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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    L.A. Son: My Life, My City, My Food

    By Roy Choi & Natasha Phan

    Anthony Bourdain Ecco
    Released: 2013-11-05
    Hardcover (352 pages)

    L.A. Son: My Life, My City, My Food
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    • Anthony Bourdain Ecco
    Product Description:

    Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

    Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

    Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    My Mexico City Kitchen: Recipes and Convictions [A Cookbook]

    By Gabriela Camara

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

    My Mexico City Kitchen: Recipes and Convictions [A Cookbook]
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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.

    NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle

    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.

    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.

    Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes)

    By Josef Centeno

    Chronicle Books
    Released: 2019-10-01
    Hardcover (272 pages)

    Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes)
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    Product Description:
    Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen.

    Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails—home cooks will learn how to make them all.

    • Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno
    • Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—so it's easy to find your go-to recipe for any occasion
    • Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring.

    Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria, Tartine, and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook.

    Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama's Guacamole, Blueberry Cobbler, and so many more.

    This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

    Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the co-author of the cookbook Bäco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco. Ren Fuller is a Los Angeles–based food and lifestyle photographer.

    Guerrilla Tacos: Recipes from the Streets of L.A. [A Cookbook]

    By Wesley Avila

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

    Guerrilla Tacos: Recipes from the Streets of L.A. [A Cookbook]
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    • TEN SPEED
    Product Description:
    The definitive word on tacos from native Angeleno Wes Avila, 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 legendary food critic 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.

    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

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

    The French Laundry Cookbook (The Thomas Keller Library)
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    • Artisan Publishers
    Product Description:
    2019 marks the twenty-fifth 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.”



     

    Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo (Volume 2)

    By Michelle Tam

    Andrews McMeel Publishing
    Released: 2017-08-01
    Hardcover (352 pages)

    Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo (Volume 2)
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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!

    Nopalito: A Mexican Kitchen [A Cookbook]

    By Gonzalo Guzmán

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

    Nopalito: A Mexican Kitchen [A Cookbook]
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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.

    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.

    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.

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