Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness by Joyce Goldstein - 2013

University of California Press, 2013. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

University of California Press, 2013. Hardcover. Very Good. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

University of California Press, 2013. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.

University of California Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

University of California Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

University of California Press. Used - Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

University of California Press, 2013-09-06. Hardcover. Used: Good.

University of California Press, 2013. Hardcover. A good copy in a good dust jacket. 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, winemakers, 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… Read More

2013. Trade Paperback. Used - Very Good. University of California Press, 2013. Very Good/Very Good. inscribed to: xxxx by author. Some bumping on spine ends. 6 x 1.2 x 9 inches 360 pages black DJ.

hc. Good+. All pages and cover are intact. Possible minor highlighting and marginalia. Ships from an indie bookstore in NYC.