| Preface |
|
vii | |
| Introduction |
|
1 | (14) |
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1 Thirty Years of Food Revolution: A Historical Overview |
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|
15 | (24) |
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2 One Revolution, Two Ways: Northern versus Southern California |
|
|
39 | (23) |
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3 Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts |
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|
62 | (22) |
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4 Women Chefs and Innovation: The New Collaborative Kitchen |
|
|
84 | (25) |
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5 New Flavors: Upscale Ethnic, Eclectic, and Fusion Food |
|
|
109 | (21) |
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6 New Menus: The Daily Menu and the Story behind the Food |
|
|
130 | (24) |
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7 Restaurants Reimagined: Transformations in the Kitchen and Dining Room |
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|
154 | (33) |
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8 A New World of Fresh Produce: Reviving the Farm-to-Table Connection |
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|
187 | (37) |
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9 Custom Foods: Chefs Partner with Purveyors and Artisans |
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|
224 | (38) |
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10 Merging the Worlds of Wine and Food: Common Cause |
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262 | (37) |
| Afterword: The Continuing Evolution of California Cuisine |
|
299 | (22) |
| Acknowledgments |
|
321 | (2) |
| Sources |
|
323 | (8) |
| Index |
|
331 | |