This book’s introduction states, “California’s world-famous cities of San Francisco and Los Angeles and the almost legendary Napa Valley are the best known symbols of magical California in those places, the food and drink are of a caliber as high as the world’s best.” Its representation of the state’s wide diversity accounts to an exciting cuisine.  

The books begins with a generous history of this long west coast state. Along its food way it became the birthplace of the drive-thru restaurant, the supermarket and fast food. 

“What people call “California Cuisine” is not a big bunch of  recipes. It is a goal. That goal is to bring the best of the local environment to the table, its integrity in tact and in season, prepared with a light touch. The cooking techniques and tools and kitchen craft are informed chiefly by the Mediterranean styles of southern France and northern Itals, whose climates are remarkable similar to California’s.” 

Eleven celebrated recipes appear in the book, from Artichoke Soup to Roast Pork with Mission Figs. The photography is excellent.  

California’s olives are a source of joy and pleasure. Their olive oils are award winners, as well. Her colorful past is told in the stories of her wineries and their long history. 

Sterling states, “One of the most emblematic, both of Californian wine and Californian food, is Martini House in St. Helena.” Other well-regarded wine country eateries are listed as: Auburge du Soleil, French Laundry and Carneros.  

World Food California contains handy restaurant maps of California regions. In northern California, you are urged not to miss a cooking lesson at the CIA, a ceremonial martini at the Compass Rose bar,  a pilgrimage to Chez Panisse (with reservations) Dungeness crab, especially in cioppino also garlic in Gilroy, if you’re there in July. In southern California, the suggest you not miss Aztec cuisine in Alta California style, fish tacos on the side of the road, abalone steak,  and learning how to order in “Spanglish.

 Called a “Manifold Destiny,” find a recipe for Salmon Steaks with Pepper, Meyer Lemon and Haricots Verts. The recipe’s five ingredients are wrapped securely in foil and tucked up against your car engine, drive for 50 miles, at 60 miles per hour, turning the food package once. Best eaten under a willow tree by the Mission San Juan Capistrano, preferably in March when the swallows make their dramatic return.  

California’s farmers’ markets are a joy to residents and visitors alike. They are also great places to have lunch. Lunch. More than places to eat, the book concentrates on “Where to Eat.” It helps you classify the type of restaurant you should consider for a particular meal, California style.

©Marty Martindale, 2004, Largo FL

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