The "California Cook" has long been considered a classic on the subject of California cuisine. Originally published in 1994, the cookbook is filled with nearly 200 recipes celebrating the fresh ingredients and simple preparations the West Coast has now become famous for. California cooking - and this cookbook specifically - is a reflection of the region's history itself, with many of the recipes calling for marinades and the meats then grilled in the open air. Olive oil is used rather than lard or other shortenings, and, of course, the dishes are influenced greatly by Latin-American ingredients. The Pacific Rim also plays a part with the use of Japanese ingredients like ginger and sake. In the "New California Cook", author Diane Rossen Worthington has taken her celebrated cookbookand revised, tweaked, deleted, and added recipes - completely updating the book for today's homecooks. You'll find Asian Chicken Noodle Soup with Tofu and Pea Pods, and incredible macaroni and cheese with caramelized leeks and prosciutto, and the homey goodness of Walnut LoafCake with Roasted Blueberry Compote, just to name a few of these irresistible recipes.