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The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...
The food is historically chef-driven; Alice Waters's restaurant Chez Panisse is an iconic example. Dishes and meals low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style. The term "California cuisine" arose as a result of culinary movements in the last decades ...
This page was last edited on 10 December 2023, at 02:30 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Food type Food name Image Year & citation Alabama: State cookie ... California [notes 1] State nuts: Almond, walnut, pistachio, and pecan: 2017 [14] [15] [16] State ...
California roll (カリフォルニアロール / ... Food writer Andrew F. Smith observes that this claim stood uncontested for more than 20 years. [8]
Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, food writer, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
California-style pizza (also known as California pizza) is a style of pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou , and Chez Panisse , in Berkeley, California .
This page was last edited on 26 December 2017, at 00:04 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.