This is a wonderful book about a California cuisine which has nearly disappeared, the classic recipes from the missions and ranchos of early California. Some recipes you will recognize (such as carne asada), but others will be new. Lots of good rib-sticking food here, made with simple ingredients.

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Back of Book: Here is the first California cuisine, with classic recipes reflecting the timeless cookery of the missions and ranchos of early California. It traces the development of this cuisine, which reached its peak around the turn of the century and then faded away as California became modernized and a melting pot. The cuisine emphasizes fresh, healthy ingredients and a lot of chile peppers.

Sampling of recipes: Potato Flavored Tortillas; Chile Bisque; California Meat Patties; Salmon Monterey; Carrots in Salsa Mole; Rice & Jerky; Sweet Potato and Pineapple Dessert; and many, many more.

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