Cookbook:Cuisine of California
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Cookbook | Ingredients | Cuisines | North America | United States
The Cuisine of California covers a wide range of styles and recipes. A distinct subdivision, known as California Cuisine, is a gourmet food movement which, while originating in California, is now influential worldwide. This cookbook is primarily focused on the broader subject. Recipes associated with California Cuisine are indicated with CC.
Recipes
[edit | edit source]- Au Jus Sandwich (early California restaurant creation)
- Brown Rice with Ground Turkey (California health food tradition)
- Burrito (Mission variety created in San Francisco)
- Caesar Salad (early California restaurant creation)
- California Fusion Peach Salsa (CC)
- California Curry Chicken (modeled after the dish in California Indian restaurants, which may be different from the native Indian dish)
- Cioppino (early California restaurant creation)
- Fred Steak Marinade (recreation of a marinated steak from a California butcher)
- French Dressing, also known as Catalina Dressing, from Los Angeles
- Garlic Pork Chops with Black Mushrooms (CC)
- Louis Dressing (early California restaurant creation)
- Rosemary Grilled Salmon Steaks (CC)
- San Francisco style Scallop Ceviche (CC)
- Tempura Baked Halibut with Cilantro Aioli (CC)
- Teriyaki Grilled Salmon Steaks (CC)
- Thousand Island Dressing
- Tetrazzini (a creation from San Francisco during the early 20th century in honor of the opera singer Luisa Tetrazzini) (CC)