The author of The Cuisine of California presents a selection of more than two hundred recipes that feature a simpler, healthier cuisine that emphasizes vibrant flavor, fresh food, and California's unique blend of various culinary traditions. Worthington is the author of The Cuisine of California (1982), one of the first of many books on California-style cooking. Goat cheeses and ancho chiles are no longer exotic ingredients, but California cuisine, with its emphasis on freshness and willingness to experiment, has been more influential than anyone ever imagined. Worthington's new title features a lively collection of sophisticated recipes, with even more cross-cultural influences than the dishes in her first book and a nod to lighter eating. Many, however, call for long lists of ingredients and are not uncomplicated, making them more suitable for entertaining than for everyday meals. Recommended. Copyright 1994 Reed Business Information, Inc. There is something incredibly arrogant--and naive--about the claim that innovation in cooking originates solely in California. To be fair, Worthington wisely refrains from such boosterism, but it's there as an undercurrent. Her more than 200 recipes include many tastes now not so unusual to the American palate, including shrimp salsa, chopped salad, holiday lasagna with roasted vegetables and pesto, baked salmon with red onion sauce, chicken with garlic and lime, and chocolate truffle brownies. Various sidebars concentrate either on foodstuffs (with a West Coast bias) or cooking techniques. Still, a handy tome for a quick meal if the refrigerator and pantry are stocked with more than just basics. Barbara Jacobs Used Book in Good Condition