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New California Cook [Paperback]

Diane Rossen Worthington
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

28 April 2006
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.

Product details

  • Paperback: 392 pages
  • Publisher: Chronicle Books; 2nd Revised edition edition (28 April 2006)
  • Language: English
  • ISBN-10: 0811849015
  • ISBN-13: 978-0811849012
  • Product Dimensions: 22.1 x 20.3 x 2.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 727,083 in Books (See Top 100 in Books)

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Product Description

About the Author

Diane Worthington is a food writer.

Inside This Book (Learn More)
First Sentence
Californians love fruit in just about everything, including pate. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars California must be a nice place to eat... 18 July 2009
By Tobin
Format:Paperback|Verified Purchase
... if they really cook like in this book.

The book has a nice vintage look and feel and is divided up into the usual chapters of meat, vegetables, fish, etc. Recipes usually come "on their own", but ideas for trimmings and combinations are always provided in the header above each recipe. There are one to two recipes per double page, and all that I have tried so far were spot on and simply delicious.

The difficulty level of this book is intermediate to advanced, and I would advise you to try the Baked Salmon with Red Onion Sauce. Though at first unusual in taste, I soon found myself wanting to cook it a second time...
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Amazon.com: 4.5 out of 5 stars  4 reviews
15 of 16 people found the following review helpful
4.0 out of 5 stars Unexpected but accessible flavors 8 Mar 2008
By psal625 - Published on Amazon.com
I was originally convinced to buy this cookbook because of the promise of the wonton butternut squash ravioli recipe (p. 126) and it did not disappoint. She pairs the ravioli with a spinach basil pesto, which was unusual and interesting as a flavor combination. The pesto was good, but I now use it with other things and top the ravioli with sage and brown butter instead.

I have also made the spiced pumpkin hazelnut bread and love it. I didn't think I needed another pumpkin bread recipe, but this has proven me wrong. The recipe made two loaves with only 1/4 c. butter (less than half of what most similar recipes call for), golden raisins, hazelnuts (or almonds), and a hint of orange juice and zest. The result is brighter and fruitier than traditional, autumnal pumpkin bread and is perfect for a crisp, sunny day in early spring when there is still a can of pumpkin in the pantry and the oranges are in season.

In proper California fashion, recipes tend to utilize a lot of produce with Mediterranean influences. I am planning to try the mango and macadamia nut brown butter tart, grilled chicken nicoise, grilled pizza with leeks, mozzarella, tomatoes, and pancetta, and the homemade chicken and apple sausage (made with a food processor).

It's a fun cookbook in that even when I don't think I'm going to try a recipe, I find I'm usually still interested in reading about it. I am unlikely to make a pear, pistachio, and chicken liver mousse, for example, but what an interesting set of ideas.

If the book had pictures, I'd probably give it another star. As it is though it's a well-formatted, useful, inspiring cookbook with a lot of really interesting recipes that use realistic ingredients in unexpected ways. Even when a recipe looks like it might be a bit pedantic, there's a twist--walnut cake with roasted blueberry compote, for example (roasted blueberries??)

If you like this kind of food, this is a fun, realistic cookbook to invest in--but there aren't any pictures so you'll have to use your imagination.
9 of 10 people found the following review helpful
4.0 out of 5 stars Best for Entertaining 9 Jan 2007
By Hoosier Harmony - Published on Amazon.com
Format:Paperback|Verified Purchase
I checked this out at the library and then liked it so much, I had to buy it. The recipes that allow you to do much of the prep ahead are fabulous. I found the time estimatess to be fairly accurate and that user error was the problem when they weren't. ;-)
1 of 1 people found the following review helpful
5.0 out of 5 stars Lost but Found!!! 31 Jan 2013
By Mary Kachel - Published on Amazon.com
Format:Paperback|Verified Purchase
I had this book in the 90's and early 2000's--but I haven't been able to find it after moving three times between 2005 and 2012-and I LOVED the Original book--So, when I saw this I crossed my fingers and ordered it--and all my favorite and frequently requested recipes were there--YAY!!!! Thanks for finding my very best cookbook!!
3 of 4 people found the following review helpful
5.0 out of 5 stars One of the best cookbook authors! 24 Feb 2010
By Gail E. Deal - Published on Amazon.com
Format:Paperback|Verified Purchase
This is my 4th Diane Rossen Worthington cookbook. Ms. Worthington never disappoints. She always offers good suggestions on preparation, making ahead of time, and notes on the bottom of the recipes.

My first book by Ms. Worthington was "The Taste of Summer".

I don't try every recipe, because I enjoy reading about the recipes as much as I like to cook! I really like the wine suggestions with most of the recipes in "The New California Cook"
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