California is a cookery book heavily influenced by California, where eating well is effortless, accessible and very much integral to everyday life. It’s about what to include (not exclude) from your diet. It’s about expanding the range of ingredients you use and the simple, and sometimes new, techniques needed to prepare them. The recipes are fresh, simple and easy to cook and adapt.
This isn’t a book about food fads but it shows that California has always been a trendsetter when it comes to the culinary arts; from its extraordinary array of ethnic fare to its cutting-edge, vegetable-forward, local-leaning food habits started decades ago. We are seeing more and more that Californians are creating their own style of cooking; merging the Korean, Middle Eastern, and Mediterranean flavors of their roots with more contemporary flourishes. You see it at places like Kismet, Gjelina and Sqirl, and Pomona’s in London, which are truly defining the term ’Californian’ cuisine. It’s a style that brings together so many tastes, textures, and ingredients in a beautifully balanced way.
The ethos to this cookbook is eating is bold flavors and global influences, relaxed and approachable recipes, vibrant and healthy ingredients. Modern Californian food is about living and eating well. Its cuisine is colorful, creative and flavour-packed. It’s the food we all love to eat, it’s wholly achievable for the home cook, and it’s how we should be encouraging the next generation to eat.