Inside the California Food Revolution, 44 - (California Studies in Food and Culture) by Joyce Goldstein (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"An insider account by cookbook author and former chef Joyce Goldstein tracing the development of California cuisine from 1970 to 2000. Goldstein's interviews with two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, leading to a more egalitarian restaurant culture and informal food scene. In addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. This book elucidates as never before how the trends that emerged in California went on to transform the eating experience throughout the U.S. and the world"--<p/><br></br><p><b> Book Synopsis </b></p></br></br>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, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. <p/> In weaving Goldstein's views on California food culture with profiles of those who played a part in its development--from Alice Waters to Bill Niman to Wolfgang Puck--Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.<br><p/><br></br><p><b> From the Back Cover </b></p></br></br>Joyce Goldstein is the foremost expert on the watershed moment in American cooking when little-known ingredients began to shine and chefs came out of the kitchen. The California revolution created the foundation for the food personalities and flavors that we see globally today. This book tells the story better than any other. -Mario Batali, chef and author of <i>Molto Italiano</i> <p/> "Bravo! Joyce Goldstein's authoritative and eminently entertaining work retires the field on all books attempting to define the California food movement that forever changed the course of how we eat in America. It's a must-read for any cook, restaurateur, journalist, and restaurant-lover who is genuinely curious about how and where it all started." -Danny Meyer, chef and author of <i>Setting the Table: The Transforming Power of Hospitality in Business</i> <p/> Who is better suited than Joyce Goldstein to curate and catalogue the influence that California has had on how we eat and dine today? This engrossing book is a satisfying and engaging read. -David Kinch, chef and author of <i>Manresa: An Edible Reflection</i> <p/> "A smart and succinct summary of those key decades in California that changed the way many Americans eat and view food. I'm so glad that Joyce Goldstein has put this special history together; she's the one to have done it." -Deborah Madison, founding chef at Greens restaurant and author of <i>Vegetarian Cooking for Everyone</i> <p/> "Joyce Goldstein shows, in compelling, illuminating detail, that what we call California cuisine is simply California itself revealed: the land, the climate, a way of thinking and a way of living made manifest on a plate. Her research is thorough, her ear impeccable, and her storytelling enthralling. This is a glorious and - dare one say it - delicious book." -Gerald Asher, former wine editor of <i>Gourmet</i>, and author of <i>A Vineyard in my Glass</i> and <i>A Carafe of Red</i> <p/> "This book is a must read for anyone who cares about food and its ability to influence and inspire community building and change. A new generation now has a deeper understanding of how to take the movement even further, to push the limits of flavor, seasonality, locality, authenticity and freshness. Simply Delicious!" -Sam Mogannam, coauthor of <i>Bi-Rite Market's Eat Good Food</i> <p/> This is an impeccably detailed account of one of our country's most influential and enduring culinary developments. It provides insights into the California food movement that are enlightening even to some of us who lived and ate through it. One may disagree with some of the assessments, but this book is a valuable read toward understanding what went on and why, and how we continue to benefit from it. -Mimi Sheraton, author of <i>The German Cookbook</i> and <i>Eating My Words: An Appetite for Life</i><p/><br></br><p><b> Review Quotes </b></p></br></br><br>A lot of interesting anecdotes. . . . Indeed, for anyone who wonders what those wild early days were all about, 'Inside the California Food Revolution' will be a valuable resource.-- "Los Angeles Times Daily Dish" (10/21/2013 12:00:00 AM)<br><br>As a chef and writer, Joyce brings an insider's eye to chronicling the shift to local, foraged, farm-to-table, and fusion cooking. If you want to fill in what you missed and where Californian cuisine is heading next, read about it.-- "Super Chef Blog" (9/11/2013 12:00:00 AM)<br><br>Insightful and compelling . . . . As engaging as it is educational.-- "Restaurant Hospitality" (10/1/2013 12:00:00 AM)<br><br>Lively history told by someone who was part of it always makes for the most engaging books, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America--and certainly not in California--that transformed the way Americans eat.-- "Mariani's Virtual Gourmet Newsletter" (12/1/2013 12:00:00 AM)<br><br>...This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating.--DM Gilbert "CHOICE Magazine" (3/1/2014 12:00:00 AM)<br><br>A book for anyone who loves to eat and who wants to understand why eating has gotten so delicious.--Miriam Morgan "San Francisco Chronicle" (9/13/2013 12:00:00 AM)<br><br>An engaging history of a culinary revolution that has had enormous influence over the entire country.-- "Library Journal" (8/1/2013 12:00:00 AM)<br><br>Goldstein convincingly presents a case for California cuisine as a vital force in strengthening connections among food, chefs and diners in ways that have transcended region.-- "Kirkus Reviews" (9/1/2013 12:00:00 AM)<br><br>When the time came for a definitive record of California cooking, UC Press knew the exact person to pen it. After almost 200 interviews with chefs, critics, food artisans, iconoclast winemakers and restauranteurs, the doyenne has tracked a 30-year shift in design, casualization and style.-- "C Magazine" (9/1/2013 12:00:00 AM)<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Joyce Goldstein </b>was chef and owner of the groundbreaking restaurant Square One in San Francisco. She received the James Beard Award for Best Chef in California and the Lifetime Achievement Award from Women Chefs and Restaurateurs. She is the author of twenty-six cookbooks, and her writing appears in the <i>San Francisco Chronicle, </i> <i>Sommelier Journal, Fine Cooking, </i> and many other publications. <p/> <b>Dore Brown</b> is Principal Editor at University of California Press.
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