Cookbook Review: New California Cuisine

This cookbook is a colorful ethnic mix of foods from chefs, and cooks with French, Italian, Mexican, Oriental and Middle Eastern origins. Some of the recipes are from popular restaurants in California. You will find a collection of 300 recipes with 100 color photographs from the restaurants and chefs who contributed to this very diverse collection. This cookbook involved compiling recipes from many sources; in this case contributors include restaurant chefs in Los Angeles and north to San Franciso, culinary organizations and home cooks.

New California Cuisines begins by introducing the contributors to the cookbook and brief biographies on them. We are then introduced to the Starters; Soups; Vegetables; Salads; Pasta, Pizza, Rice and Eggs; Fish and Shellfish; Poultry and Game; Meat; and Sweet Things. I found two sections particularly inspiring. One of the sections is the Fish

and Shellfish. The recipes for Salmon in Raspberry Vinaigrette contributed by the Five-Star Catering Co., Inc., and Baked Catfish Fillets with Horseradish Sauce looked innovative. The other section is Meat. Leonard Schwartz gives the traditional meatloaf a refreshing flavor by mixing in an assortment of flavorful herbs, spices and vegetables. Also very appealing is Artillery Rack of Lamb and Braised Shorts Ribs from the restaurant The Grill.

You can mix and match from a large selection. California cuisine is said to evolve constantly with new ideas and expressions. "That's the California way."

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