With Patricia Unterman
Seasonal. Artisanal. Local. Fresh. Organic. From Alice Waters to Bill Niman to Wolfgang Puck, California cuisine forever changed how Americans eat. In her authoritative new book, Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness, celebrated author and chef Joyce Goldstein traces California food culture from the 1970s to the present, when farm-to-table, foraging and fusion cuisine have become part of the national vocabulary.
Joyce Goldstein is the foremost expert on the watershed moment in American cooking when little-known ingredients began to shine and chefs came out of the kitchen.