Inside the California Food Revolution: Thirty Years That... and over 2 million other books are available for Amazon Kindle . Learn more


or
Sign in to turn on 1-Click ordering.
Trade in Yours
For a 1.53 Gift Card
Trade in
More Buying Choices
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Colour:
Image not available

 
Start reading Inside the California Food Revolution on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (California Studies in Food & Culture) (California Studies in Food and Culture) [Hardcover]

Joyce Goldstein

RRP: 24.95
Price: 21.26 & FREE Delivery in the UK. Details
You Save: 3.69 (15%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 1 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
Want it tomorrow, 29 Aug.? Choose Express delivery at checkout. Details

Formats

Amazon Price New from Used from
Kindle Edition 20.20  
Hardcover 21.26  
Trade In this Item for up to 1.53
Trade in Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (California Studies in Food & Culture) (California Studies in Food and Culture) for an Amazon Gift Card of up to 1.53, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Book Description

6 Sep 2013 California Studies in Food and Culture (Book 44)
In this authoritative and immensely readable insider's 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, wine makers, 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 Goldstein's views on California food culture with profiles of those who played a part in its development - from Alice Waters to Bill Niman to Wolfgang Puck - Inside 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.


Product details


More About the Authors

Discover books, learn about writers, and more.

Product Description

Review

"Goldstein convincingly presents a case for California cuisine as a vital force in strengthening connections among food, chefs and diners in ways that have transcended region." Kirkus Reviews 20130901 "An engaging history of a culinary revolution that has had enormous influence over the entire country." Library Journal 20130801 "When the time came for a definitive record of California cooking, UC Press knew the exact person to pen it. After almost 200 interviews with chefs, critics, food artisans, iconoclast winemakers and restauranteurs, the doyenne has tracked a 30-year shift in design, casualization and style." C Magazine 20130901 "A book for anyone who loves to eat and who wants to understand why eating has gotten so delicious." -- Miriam Morgan San Francisco Chronicle 20130913 "As a chef and writer, Joyce brings an insider's eye to chronicling the shift to local, foraged, farm-to-table, and fusion cooking. If you want to fill in what you missed and where Californian cuisine is heading next, read about it." Super Chef Blog 20130911 "A lot of interesting anecdotes... Indeed, for anyone who wonders what those wild early days were all about, 'Inside the California Food Revolution' will be a valuable resource." Los Angeles Times Daily Dish 20131021 "Insightful and compelling ... As engaging as it is educational." Restaurant Hospitality 20131001 "Lively history told by someone who was part of it always makes for the most engaging books, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America--and certainly not in California--that transformed the way Americans eat." Mariani's Virtual Gourmet Newsletter 20131201 "Lively history told by someone who was part of it always makes for the most engaging books, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America--and certainly not in California--that transformed the way Americans eat." Mariani's Virtual Gourmet Newsletter 20131201 "...This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating." -- DM Gilbert CHOICE Magazine 20140301

About the Author

Joyce Goldstein was chef and owner of the groundbreaking restaurant Square One in San Francisco. She received the James Beard Award for Best Chef in California and the Lifetime Achievement Award from Women Chefs and Restaurateurs. She is the author of twenty-six cookbooks, and her writing appears in the San Francisco Chronicle, Sommelier Journal, Fine Cooking, and many other publications. Dore Brown is Principal Editor at University of California Press.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

Customer Reviews

There are no customer reviews yet on Amazon.co.uk.
5 star
4 star
3 star
2 star
1 star
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  11 reviews
6 of 7 people found the following review helpful
5.0 out of 5 stars The Real Deal 22 Aug 2013
By Steve Sando - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is a great account of the revolution that happened in California. If you were around and not in the food business, you knew a lot of this was going on but not always the specifics and certainly it was hard to put into context. The stories of these people are too interesting to have to exaggerate and Joyce Goldstein, who was in the vortex of things with her Square One, provides a bird's eye view.
I especially love that there is plenty on Chez Pannisse and credit is given for the amazing role they played but they are one aspect of a much more complex story. Square One, Zuni and maybe most especially, Stars, also defined California Cuisine and their stories are along with the food purveyors and farmers. Most of the players are still on the scene today and the book for me helped fill in a lot of gaps.
It's a fun story and it made me proud of California!
1 of 1 people found the following review helpful
5.0 out of 5 stars Required Reading for Lovers of American Food 5 Jan 2014
By Constance Green - Published on Amazon.com
Format:Hardcover|Verified Purchase
There's not a chef or serious food lover than shouldn't have this book next to their reading lamp. I've been dazzled by Joyce Goldstein's gathering of the extraordinary, vibrant story of how the great food we enjoy has unfolded and become part of our lives. I lived through and was a part of this whole food era and yet was ignorant of so many of these rich personal stories and the over arching trajectory of this amazing evolution.
It's a great read and leaves you filled with gratitude at the dedication of all parties. I'm immensely grateful for the huge effort that Ms. Goldstein has given us. It's a delicious book and has actually made me appreciate more every meal I've had since reading it.
5.0 out of 5 stars The Ultimate Book on California's Food Pioneers 5 Feb 2014
By georgeanne brennan - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Joyce Goldstein was there, in the midst of the revolution, and she shares those heady, exciting days of discovery with her readers. She includes everyone who played a role - farmers, produce buyers, writers, chefs and cooks. If you didn't get this book for Christmas, buy it for yourself now. You won't regret it.
5.0 out of 5 stars Brings back great memories of SF 11 Jan 2014
By G. Walker - Published on Amazon.com
Format:Hardcover|Verified Purchase
Joyce Goldstein hits a homer on this one. Brings back many memories of good food and wine in SF.
Sure miss Square One!
5.0 out of 5 stars THE PERFECT GIFT FOR ANY CHEF, CULINARY STUDENT OR FOODIE! 6 Dec 2013
By Joe Food - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book is essential reading for chefs and serious foodies! The author has captured this history of California cuisine from it's inception to it's mainstream acceptance as our way of eating today. The book is full of interesting stories behind the chefs and food producers whose passion for "flavor first" caused a true food revolution. It's a fun and informative read ... one that I was completely absorbed in from the Preface to the Afterword.
Were these reviews helpful?   Let us know

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 

Search Customer Discussions
Search all Amazon discussions
   


Look for similar items by category


Feedback