Inside the California Food Revolution: Organic, Farm-to-Table & Sustainable Eating Trends | Home Cooking & Restaurant Guide

Goldstein’s Square One restaurant in San Francisco, which opened in 1984, was part of the flowering of the California revolution, a movement which has become so integral to the way that many Americans think about food that its significance is sometimes overlooked. As an insider, Goldstein writes a highly knowledgeable, sometimes personal history, incorporating reminiscence as well as observations from many others who were part of the creation, from Alice Waters, Wolfgang Puck, and Cindy Pawlcyn to Suzanne Goin, David Kinch, and Traci DesJardins. Given the breadth of the impact—and the fact that it is still being felt—Goldstein does an accomplished job of stitching together a coherent tale from a multitude of threads.

Hardcover.