FICTION

NEW CALIFORNIA CUISINE: GREAT RECIPES FROM THE LOS ANGELES TIMES, compiled and edited by Rose Dosti, Los Angeles Times Food staff (Harry N. Abrams: $27.50; 176 pp., 100 color photographs). Times Food writer Rose Dosti has compiled dozens of recipes from local restaurants and chefs who have all been instrumental in creating the “culinary revolution” that has been taking place in California--especially Los Angeles--as chefs from Italy and France established what became known internationally as California cuisine.