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Book ReviewsCalifornia Home Cooking |
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Book: California Home Cooking
Written by: Michele liAnna Jordan |
Publisher: Harvard Common Press
Average Customer Rating: 5.0 / 5
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Not just a great cookbook
Rating:
5 / 5
I have been a fan of Michele Anna Jordan's writing for a long, long time. Her recipes resonate with me as we have similar tastes and cooking styles, but I love this book for much more than the recipes. All throughout the book are little sidebars filled with delicious little tidbits of information about California, both past and present. One may read about the first canned chile produced in Ventura or mid-1800's recipes from Senora Benecia Vallejo, the wife of General Mariano Vallejo. Ms. Jordan has produced a book that is filled with good things to eat, but is also filled with a wealth of information that makes ourcooking and dining experiences even richer.
Excellent Cookbook - a Tool for Everyday Cooking
Rating:
5 / 5
I fell in love with this cookbook in 1997, when I met Michele Anna Jordan at Johnson & Wales University, where I was attending culinary school. She was there for a book signing, and was the most open, kind and bright chef I had met in a very long time. California Home Cooking not only has inventive recipes, but bits of history tucked in the margins about California's wonderful culinary background. Jordan is quite skilled at utilizing the freshest ingredients while holding true to the state's wealth of cultural influences. This can be used in everyday cooking, or for a dinner party - my husband and I find ourselves returning to it again and again.
my favorite cookbook
Rating:
5 / 5
I cook alot and I have many cookbooks, but this one has become
my favorite. Of the many recipes I've tried from this book,
all have been successful and required very little tampering
to adjust to my personal taste. My husband and I now make
Shrimp Tacos with Avocado Sauce every week, although in the
winter we saute the shrimp instead of grilling. Other recipes
we've enjoyed include Asian Cucumber Salad, Ginger Beef Stir-Fry,
Lima Beans baked Baked with Jack Cheese and Chiles, and Linguine
with Chevre Herbs and Tomatoes. Next on the list is probably
Roasted Salmon with Thai Chile Sauce. I have no financial
interest in this book, but of you like simple recipes that use
a variety of flavors and fresh ingredients, you should buy this
cookbook. It will keep you busy for a long time trying out all
the different recipes and you'll probably find a few favorites
of your own.
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