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  • Inside the California Food Revolutionby Joyce Goldstein

    University of California Press 2013; US$ 34.95

    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,... more...

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