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Author: Bess Anderson Cleveland
Publisher:
Published: 1965
Total Pages: 152
ISBN-13:
DOWNLOAD EBOOKAn authentic collection of dishes from mission days. Along with spicy American Indian-Mexican-Spanish dishes & hearty pioneer meals. Cheese-&-sausage-making, wine & cider preparation, corning of beef & pork are among the techniques explained.
Author: Steve Bauer
Publisher: Taylor Trade Publications
Published: 2008-10-03
Total Pages: 338
ISBN-13: 1589794001
DOWNLOAD EBOOKLinda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.
Author: Barbara Linse
Publisher:
Published: 2000
Total Pages: 165
ISBN-13:
DOWNLOAD EBOOKAuthor: Mark Preston
Publisher: Prima Lifestyles
Published: 1994
Total Pages: 228
ISBN-13:
DOWNLOAD EBOOKCalifornia's first cuisine reflects the timeless cookery of the missions and ranches--fresh, healthy ingredients and a lot of chile peppers. Preston presents over 200 recipes from the era, adapted for modern kitchens and cooks. Features Grilled Steak with Mushroons and Roasted Almond Rice Pudding. Illustrations.
Author: Anthony Myint
Publisher: McSweeneys Books
Published: 2011
Total Pages: 223
ISBN-13: 9781936365159
DOWNLOAD EBOOKPresents a collection of recipes from the popular restaurant, along with a history of how it was set up, anecdotes about the chefs and staff, and illustrations of the techniques used to prepare certain dishes.
Author: Favorite Recipes Press
Publisher: Mission San Juan Capistrano
Published: 2007
Total Pages: 0
ISBN-13: 9780977717705
DOWNLOAD EBOOKMission San Juan Capistrano celebrates a time when the pace was slower, food was savored, and mealtime was part of a grand tradition. This beautiful cookbook contains tried and true recipes; impressionist, early California artwork from the Irvine Museum; photographs of Mission San Juan Capistrano; and historical side bars. First place winner the 2007 National Tabasco Award.
Author: Sally Senzell Isaacs
Publisher: Capstone Classroom
Published: 2001-07-01
Total Pages: 36
ISBN-13: 9781588104144
DOWNLOAD EBOOKDescribes the daily life of people who settled in the California missions, and why the missions were built.
Author: Seizan Dreux Ellis
Publisher: Penguin
Published: 2020-04-07
Total Pages: 412
ISBN-13: 0525540067
DOWNLOAD EBOOKBright, clean, and hip recipes to enchant vegans, vegetarians, and omnivores alike, from plant-based haven Café Gratitude. Before it was a fixture on the L.A. dining scene and a magnet for celebrity diners, Café Gratitude was founded in the Bay Area with the simple ethos that joy derives from loving and being grateful for food, health, and good company. The dishes are named to double as affirmations of self. "I Am Fearless," "I Am Humble," and "I Am Open-Hearted" nod to the restaurant's core belief that food is just as much about spirit as it is about appetite. Since then, the café has evolved quite a bit. It's changed locations, expanded, and been the backdrop for more paparazzi shots than one can count. But the founding principles have remained the same, and the food continues to celebrate the flavors of plants with organic, from-scratch, and healthful ingredients free of animal products, processed soy, and, in almost all cases, refined sweeteners. Now, with Love is Served, Seizan Dreux Ellis, executive chef at Café Gratitude, brings Gratitude-quality meals to your table and the soul and mission of the restaurant to your home. Indulge in café favorites "I Am Awakening" (Raw Key Lime Pie) and "I Am Passionate" (Black Lava Cake) while cooking up hearty, nourishing dishes like Grilled Polenta with Mushroom Ragout ("I Am Warm-Hearted") and Radicchio, Roasted Butternut Squash, and Sundried Tomato Pesto Grain Salad ("I Am Gracious"). With unfussy methods and easy-to-access ingredients, this cookbook makes the wholesome satisfaction of the restaurant as accessible as ever for the home cook as it charms and inspires readers to change the way they look at food.
Author: Charles Phan
Publisher: Ten Speed Press
Published: 2012-09-25
Total Pages: 258
ISBN-13: 1607740532
DOWNLOAD EBOOKIn his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Author: Naz Deravian
Publisher: Flatiron Books
Published: 2018-09-18
Total Pages: 623
ISBN-13: 1250190762
DOWNLOAD EBOOKWinner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
