Читать книгу Inside the California Food Revolution - Joyce Goldstein - Страница 6

CONTENTS

Preface

Introduction

1Thirty Years of Food Revolution: A Historical Overview

2One Revolution, Two Ways: Northern versus Southern California

3Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts

4Women Chefs and Innovation: The New Collaborative Kitchen

5New Flavors: Upscale Ethnic, Eclectic, and Fusion Food

6New Menus: The Daily Menu and the Story behind the Food

7Restaurants Reimagined: Transformations in the Kitchen and Dining Room

8A New World of Fresh Produce: Reviving the Farm-to-Table Connection

9Custom Foods: Chefs Partner with Purveyors and Artisans

10Merging the Worlds of Wine and Food: Common Cause

Afterword: The Continuing Evolution of California Cuisine

Acknowledgments

Sources

Index