New California Cook or Tibetan Cooking

New California Cook: Casually Elegant Recipes with Exhilarating Flavor

Author: Diane Rossen Worthington

This superb new edition of a classic cookbook proves that California cooking isn't about living in California it's about appreciating seasonal produce, bold flavors, and adventurous ingredient combinations. Now Diane Rossen Worthington revisits her signature recipes and shares some great new discoveries, including Arroz con Pollo, a Mexican dish updated with a hint of mint, an incredible macaroni and cheese with caramelized leeks and prosciutto, and the homey goodness of Almond Shortcake with Roasted Blueberry Compote. The result is a book packed with nearly 200 innovative and naturally healthy dishes. Featured sidebars highlight new trends in California cuisine such as artisan baking, cheese-making, and olive oil production. And with terrific two-color illustrations by Michael Schwab, The New California Cook will make cooking California style as breezy as the cuisine itself.

Table of Contents:

	Introduction	8
	A Note on Wines	13
	Appetizers and First Courses	14
	Soups	42
	Salads	72
	Pasta, Pizza, Polenta, Risotto, and Eggs	110
	Seafood	148
	Poultry	174
	Meat	204
	Side Dishes	242
	Breads	272
	Desserts	296
	Basics	340
	Menus	366
	Index	370

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Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony

Author: Elizabeth Kelly

A wonderful Tibetan cookbook by an author who was a cook at a Tibetan monastery. Recipes are supplemented with a wealth of information on Tibetan customs and holiday celebrations.