Lucas Neill - California Cookbook 245: Take A Tasty Tour Of California With 245 Best California Recipes!

California Cookbook 245

Take A Tasty Tour Of America, With 245 Best California Recipes!

(California Cookbook - Volume 1)

Lucas Neill

Copyright: Published in the United States by Lucas Neill / LUCAS NEILL

Published on November 22, 2018

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Contents

Introduction

***

Welcome you to the American Cookbook Series . You are handling the book California Cookbook 245 Volume 1

The culinary scene in the United States has never been passive. In my 25 years of experience in cooking and writing, its always been dynamic and active. Nowadays, the American food culture has become more interesting and livelier. We enthusiastically read food magazines, cookbooks, and cooking columns. We buy the fresher, tasty, and more varied food items in supermarkets. We buy local produce from farmers' markets is an exciting change that has become widespread now. Lastly, we always go for the best ingredients available, such as free-range chickens, stone-ground flours and meals, fragrant fresh herbs, and extra virgin olive oils.

For this American cookbook series , I explored the food cultures in Asia, the Caribbean, Europe, Latin America, and North Africa. I had much interest in the so-called exotic cuisines that were quickly becoming popular. Americans were searching outside the country for inspiration and sustenance, and this curiosity was really something worth supporting. It was an awesome experience traveling the world, sampling new dishes and picking up ideas, and then trying out all I had gathered back home right in my own kitchen. Soon after I was done writing the American cookbook series , I looked inward with a newfound passion for local American foods. I felt a spark burning while I was starting my book tour in the Pacific Northwest. Maybe the colorful Pacific oysters in the Pike Place Market in Seattle had to do with it. Or perhaps, it was the season's first Copper River salmon, grilled to perfection and paired with an Oregon Pinot Noir thats flowery and fruity. Or it could be my first time to sample caramelized Kasu cod at Seattle's Dahlia Lounge. I can't tell for sure. All I knew was that I had to begin writing the U.S Cookbook. You are handling the book California Cookbook 245 Volume 1 - Take a Tasty Tour of California, With 245 Best California Recipes!

Excited as I was to go back home, my desire for traveling to find more ideas grew stronger. I wished to have more trips so that I could taste the food offerings in every place's fine-dining restaurants, diners, inns, and luncheonettes. I wished to see for myself the harvest of grains, fish, veggies, and fruits, as well as to join the celebration of these harvests at county fairs and local festivals. In the process, I wished to find remarkable home-cooked food and meet some talented yet unknown home cooks. Throughout the next three years, my research adventures took me from Maine to the Florida Panhandle, from Chesapeake Bay crab cakes to crab Louis on San Francisco's Fisherman's Wharf where I had a buffalo dish in South Dakota, and wild boar in Texas hill country. I fished the icy Gulf of Alaska and visited the pineapple groves in Hawaii, looking for the oldest and newest, most authentic, boldest, and of course, the best American dishes.

You also see more different types of American recipes such as:

• Cajun Cookbook
• Hawaii Cookbook
• The Southern Cookbook
• Tex-Mex Cookbook
• Texas Cookbook
• ...

Thank you for choosing California Cookbook 245 Volume 1 . I really hope that each book in the series will be always your best friend in your little kitchen.

Lets live happily and have a tasty tour to California!

Enjoy each page of the book,

Chapter 1: San Francisco

***

1. A Homemade San Francisco Treat Chicken Vermicelli Rice
   

"Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli."

Serving: 4 | Prep: 5 m | Cook: 30 m | Ready in: 35 m

Ingredients

• 1 tablespoon butter

• 1 cup white rice
• 1/4 cup broken pieces vermicelli pasta
• 3 cups water
• 1 tablespoon chicken bouillon granules
• 2 teaspoons dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Direction

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

Nutrition Information

• Calories: 223 calories

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