Vintage California Cuisine 300 Recipes from the First Cookbooks Published in the Golden State edition by Mark Thompson Cookbooks Food Wine eBooks
Download As PDF : Vintage California Cuisine 300 Recipes from the First Cookbooks Published in the Golden State edition by Mark Thompson Cookbooks Food Wine eBooks 
California cuisine became an international culinary phenomenon in the 1970s, emphasizing fresh, seasonal ingredients, in combinations inspired by a diverse array of ethnic traditions. Vintage California Cuisine, with a selection of 300 recipes reprinted from 13 of the first cookbooks published in the state, shows how the pieces of that culinary puzzle began to emerge more than a century ago. The recipes include Walnut Catsup and Grape Pickles from the first California cookbook, How to Keep a Husband, published in 1872; Oyster Croquettes and Cherry Chutney from What Mrs. Fisher Knows About Old Southern Cooking, published in San Francisco in 1881 by a former slave; Fig Marmalade and Quail a la Spanish from Santa Barbara Recipes, published in 1888; Clayton's Celebrated California Salad Dressing, from an 1884 cookbook by an entrepreneurial San Francisco caterer, who was the first to recognize that California was worthy of cuisine that it could call its ownThe ; Two dozen recipes translated from El Cocinero Espanol, a Spanish language cookbook published in 1898, which revealed the richness of the state's Spanish and Mexican heritage; and more than three dozen recipes from two early vegetarian cookbooks. Many of these recipes are reprinted here for the first time since they originally appeared. Vintage California Cuisine brings them all together in one volume for the first time ever.
Vintage California Cuisine 300 Recipes from the First Cookbooks Published in the Golden State edition by Mark Thompson Cookbooks Food Wine eBooks
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Vintage California Cuisine 300 Recipes from the First Cookbooks Published in the Golden State edition by Mark Thompson Cookbooks Food Wine eBooks Reviews
I bought the book on a tip from a friend who knows I love to read cookbooks before going to bed.
One always learn so much, and when you add history to culture and cooking, the mix gets to be very good.
I thoroughly enjoyed the introduction to every chapter, but much more so the verbatim recipes that follow.
I liked to imagine the taste and look of some of them and think about how I would recreate the dish.
Cooking chicken inside a coconut? Making nasturtium sauce? Walnut marinade for meat? Why not?
I did not have time to try my hand and really get down to cooking but in my imagination the recipes got
a try out... and the book passed with flying honors by my bedside table!
I bought this book mainly for the history, but I've actually really enjoyed trying out a lot of the recipes. I assumed they would be historical curiosities but not something I'd necessarily care to make and eat, but most of the ones that I have tested are remarkably good.
They are reprinted verbatim from early cookbooks, and many of them are pretty wiggy, so you have to add your own interpretations. My favorite so far is a pineapple-almond-chicken dish from a Spanish language cookbook.
This book is highly recommended for those who are interested in U.S. culinary history, as well as for adventurous cooks!
OK book
Perfect, already tried a few recipes.
Condition as described.
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