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Required Reading

The newly released Inside the California Food Revolution (University of California Press), by Joyce Goldstein with Dore Brown.

Goldstein, a prolific cookbook author and chef-founder of San Francisco’s late Square One restaurant, combs through 30 years of menus from mustards to aziza and traces our chefs’ journey from “confusion” cooking to becoming confident, well-schooled “multicultural omnivores.” Proving her point, Goldstein’s cooking demo at the Ferry Plaza Farmers market (August 31) will use ingredients, from arugula and Chioggia beets to heirloom tomatoes and goat cheese, that were unavailable in 1980. Times certainly have changed.

 

Originally published in the September 2013 issue of San Francisco

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