In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du

A landmark of American cuisine first published in 1898 as "El cocinero Espaol "("The Spanish Cook"), "Encarnacion's Kitchen" is the first cookbook written by a

"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of E

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse po

A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now,