num_pages: 360
description: In this authoritative and immensely readable insiders 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. In weaving Goldsteins views on California food culture with profiles of those who played a part in its developmentfrom Alice Waters to Bill Niman to Wolfgang PuckInside 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.Read and excerpt here: Inside the California Food Revolution:Thirty Years That Changed Our Culinary Consciousness by University of California PressPraise for Inside the California Food Revolution: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 Molto ItalianoBravo! Joyce Goldsteins 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. Its 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 Setting the Table: The Transforming Power of Hospitality in BusinessWho 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 Manresa: An Edible ReflectionA 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 Vegetarian Cooking for EveryoneJoyce 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 Gourmet and author of A Vineyard in my Glass and A Carafe of RedThis 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 Bi-Rite Market's Eat Good FoodThis 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 The German Cookbook and Eating My Words: An Appetite for Life 
language: English
title: Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Volume 44)
publisher: University of California Press