Preface |
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vii | |
Introduction |
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1 | (14) |
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1 Thirty Years of Food Revolution: A Historical Overview |
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15 | (24) |
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2 One Revolution, Two Ways: Northern versus Southern California |
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39 | (23) |
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3 Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts |
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62 | (22) |
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4 Women Chefs and Innovation: The New Collaborative Kitchen |
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84 | (25) |
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5 New Flavors: Upscale Ethnic, Eclectic, and Fusion Food |
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109 | (21) |
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6 New Menus: The Daily Menu and the Story behind the Food |
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130 | (24) |
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7 Restaurants Reimagined: Transformations in the Kitchen and Dining Room |
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154 | (33) |
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8 A New World of Fresh Produce: Reviving the Farm-to-Table Connection |
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187 | (37) |
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9 Custom Foods: Chefs Partner with Purveyors and Artisans |
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224 | (38) |
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10 Merging the Worlds of Wine and Food: Common Cause |
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262 | (37) |
Afterword: The Continuing Evolution of California Cuisine |
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299 | (22) |
Acknowledgments |
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321 | (2) |
Sources |
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323 | (8) |
Index |
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331 | |