California is the home of the food revolution that has transformed American eating for the better since the 1960s. Michele Anna Jordan lucidly and lovingly defines California home cooking as a simple style that evolved from the rich diversity of the state's resources, the availability of excellent fresh ingredients, the interweaving of ethnic influences (Spanish, Mexican, Italian, American, Chinese, and Japanese), and widespread appreciation of good food. California cooking relies on flavorful ingredients, and Jordan's 400 recipes enhance them with minimal fuss, such as her Potato Salad with Grilled Steak, Tomato-Cilantro Soup rich with caramelized onions, and Ginger Chèvre Tart. Jordan also includes stories about the history of the state's original 27 counties and many of the people in them. If you like the flavors of fresh California home cooking, you'll often reach for Jordan's collection of delicious recipes.