by
Goldstein, Joyce Esersky
Call Number
641.59 GOL
Publication Date
1992
Format:
Books
Relevance:
119203.3672
by
Goldstein, Joyce Esersky.
Call Number
ARC 641.591822 GOL
Publication Date
1989
Format:
Books
Relevance:
119203.3672
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by
Goldstein, Joyce Esersky.
Call Number
641.5945 GOL
Publication Date
1998
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0722/97045054-d.html
Relevance:
115756.9609
by
Goldstein, Joyce Esersky.
Call Number
641.5676 GOL
Publication Date
2000
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0722/00047484-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0738/00047484-b.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0738/00047484-b.html
Relevance:
115756.9297
by
Goldstein, Joyce Esersky, author.
Call Number
641.59794 23
Publication Date
2013
Summary
"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world"--
Format:
Electronic Resources
Relevance:
107446.6953
by
Goldstein, Joyce Esersky.
Call Number
642 GOL
Publication Date
1998
Format:
Books
Relevance:
107201.6563
by
Goldstein, Joyce Esersky.
Call Number
641.568 FES
Publication Date
1993
Format:
Books
Relevance:
107201.6563
by
Goldstein, Joyce.
Call Number
641.852
Publication Date
2018
Format:
Electronic Resources
Relevance:
21616.6836
by
Goldstein, Joyce.
Call Number
641.5964
Publication Date
2008
Format:
Electronic Resources
Relevance:
21610.9453
by
MacIntosh, Barbara-Jo.
Call Number
641.5
Publication Date
2009
Summary
Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo's Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who's who of international culinary achievement.Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meal
Format:
Electronic Resources
Relevance:
0.1231
by
Bronson, Action.
Call Number
641.5
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0864
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