The California Cook offers vibrant, sunny, satisfying recipes that explore the innovative and mouth-watering tastes of California cuisine. In this book, Diane Worthington, author of the 1983 bestselling cookbook, The Cuisine of California, updates and further develops her recipes in a simpler, healthier style and offers a scrumptious spectrum of recipes for robust appetizers, light entrees, inventive side dishes, aromatic breads, and luscious desserts. And since California is wine country, Anthony Dias Blue suggests the perfect bottle to complement and enhance the flavors of each meal. Recipes are cook-friendly, easy-to-follow, and perfect for every occasion, offering intriguing, imaginative ideas that can be dressed up or down. The versatility of California cuisine allows it to cater to quick lunches, colorful picnics, casual buffets, informal dinners or elegant feasts. Plenty of options, variations, shortcuts and advice are also offered to encourage amateur cooks and provide new ideas and inspiration for the seasoned chef.