© 1976 · Garden City, NY
Impressive testament to California cuisine and wine, with brief essays describing the history of the state's different regions and regimes along with its various culinary influences — particularly Mexican. Chapters include "Monterey Peninsula," "The Redwood Empire," "San Francisco," "The Sierra Nevada," "The Missions," "The Desert Valleys," and "Napa"; this is the 16th printing.
The recipes show a penetration of Mexican cooking that extends beyond tacos, tamales, and guacamole to Mexican coffee, avocado soup, salad dressing, fish dishes, and even a soufflé. And it is notable that now the Mexican dishes are no longer segregated. Publisher's tan cloth-covered boards in original dust jacket; jacket evenly sunned with a few edge nicks. => A very nice copy of an interesting, attractive, historically oriented cookbook. (Inventory #: 36107)