Hooray!!My new book, Inside the California Food Revolution will be out in early September. It is a very detailed study of the changes took place in California in food, food production, artisans, chefs, restaurants, restaurant design, menus. service and wine and how they ultimately influenced the rest of the country. It truly was a revolution!
It is , I think, a good read for those who want to know how we got to where we are today in cuisine via the pioneers and entrepreneurs who changed our culinary consciousness over thirty very intense years.
I will be doing a number of events all over the Bay areas, and in Southern California as well. Be sure to check the events page to find out where I will be. I hope to see you at one of the book signings or panel discussions.
The fist time books will be available to the general public will be August 31 at the Ferry Building, after my demo at 11 AM. I will be cooking with ingredients that you cound not buy before 1980. Should be fun and an eye opener.
University of California Press and my great editor Dore Brown have done a wonderful job with the book. Hope you enjoy it.
Joyce Goldstein 
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