The California Heritage Cookbook


Arranged by geographical region, the book offers a gastronomical tour of the entire state – seafood from San Francisco; hors d’oeuvres from Monterey; vegetables, salads, and dressings from the San Joaquin Valley; eggs and cheese from where the redwoods grow; poultry and game out of the Sierra Nevada; meat from Los Angeles; breads, cakes, and cookies from the Missions; fruits, pies, and desserts from the dessert; and wine from the many regions where it is produced.