Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness by Joyce Goldstein

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness

California Studies in Food and Culture #44

Joyce Goldstein

348 pages • first pub 2013 (editions)

nonfiction informative slow-paced
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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 formative years in the 1970s to 2000, when farm-to-table, foraging, an...

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