Description:
Partaking of the bounty of the Pacific Northwest, Northern California cooking ranks high among today's most compelling regional cuisines. Sparkling seafood, fresh produce, and local wines, among other ingredients, are featured on the tables of the area's inns and restaurants, many of which appear in the useful handbook Northern California Best Places Travel Guide. From the third edition of this resource, Cynthia C. Nims and Carolyn Dille have chosen more than 60 dining spots, and from them 125 accessible recipes, for The Northern Californian Best Places Cookbook. Readers who have enjoyed the area's cooking and those seeking simple yet stylish recipes for every day and entertaining should welcome the book. In chapters covering appetizers through desserts, the authors present a wide range of recipes, with notes on their sources and brief introductions that often highlight the chefs represented. Among the recipes, standouts include Zucchini Lemon Muffins; Pan-Fried Oysters with Pancetta and Wilted Spinach; Thai Chicken, Red Grape, and Mango Salad; and Bittersweet Chocolate Tart with Hazelnut Cream and Pear Sauce. The book also contains informative essays; "Hearth Breads with Heart: Artisanal Bakeries," for example, explores the bread-making culture of the area, identifying sources for the best local loaves and similar specialties. With an appendix that provides the locations of the restaurants and inns, The Northern California Best Places Cookbook is both a guide and a practical introduction to the cooking of an American culinary destination. --Arthur Boehm
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