“In a sunny California kitchen, a meal is in progress. How does it all happen? The variety and abundance of flavors, colors, and textures . . . coming together, becoming a memorable meal?
‘I wish I had the recipe from that wonderful restaurant we went to . . . if only I knew the chef!’
Well, now you can know the secrets of California chefs. Within the pages of this cookbook are privileged communications from our chefs to you-the secrets of California’s great restaurants!
‘I never realized it could be so easy . . . why didn’t I think of seasoning it that way?’
The ingredients of California cuisine are here, in recipes tested and refined by our best restaurants so you can recreate popular dishes in your own kitchen. Our California chefs lead you step by step through the pleasures and presentations of fine cookery to that climactic:
‘So that’s how its done!’ and on to those cherished exclamations of your guests:
‘How did you do it?’
California cuisine is born of sunshine, adventure, and romance. Californians are as accustomed to variety and contrast in their food and their restaurants as they are in their farmlands and fruit groves, in their mountains, oceans, and deserts, in their new and in their old cultures and communities.
How to define California cuisine? My interpretation is that it’s not a thing, but an experience captured in the magic of unexpected combinations, perfected in the tradition of excellence by our great chefs. California cuisine attracts and it welcomes, into the restaurant, or into the home. It’s a sharing among friends.”
—from the foreword by Stanley R. Kyker
Executive Vice President
California Restaurant Association