- 32,99 zł
A comprehensive and authoritative cookbook covering California cooking and California cuisine, one that unites several different cuisines: Spanish, Mexican, Asian, and Italian, and that makes use of California's year-round harvest of produce. To pull together four hundred recipes, the author combed through old and current newspapers, cooking magazines, and restaurant menus, and talked with home cooks.
Jordan's (Polenta) collection of 400 recipes glorifying Golden State cuisine will leave unfortunate outsiders pining for that state's vegetables, seafood and wines. Happily, a resources list names nearly 70 purveyors of California foodstuffs from abalone to zinfandel. Accompanying the recipes are dozens of sidebars on such localisms as the fabled Chasen's Chili, the key to marijuana brownies and a young Marilyn Monroe as Castroville's 1947 Artichoke Queen. The recipes demonstrate ethnic diversity: Thai Lamb in Romaine Leaves, Jook (Chinese Rice Porridge), Channa Dal with Yogurt and Chutney from India, Solvang Roast Pork with Prunes and Apples from Denmark and Morcilla de Cabrito (Goat's Blood Pudding) from Mexico, which is anchored by a quart of kid's blood. There are plenty of dishes that confirm the Californian urge to exalt culinary creativity. Avocadoes show up in mashed potatoes; Blueberry Coleslaw calls for blueberry mayonnaise, blueberry vinegar and fresh blueberries. More traditonally minded cooks will find their own temptations: Beef and Barley Soup gets a boost from juniper berries; Trout-Fennel Salad offers a potent taste combination; desserts encompass Ginger Chevre Tart and Lavender Ice Cream. While a little organizationally slack (one Chapter offers Main Courses with Vegetables, another Vegetable Side Dishes), Jordan's omnibus is as wide-ranging as the state itself. Illustrations not seen by PW.