meet in a single recipe. This country is, after all, a huge melting pot. Why should its cooking not illustrate the American transformation of diversity into unity? Puck's former colleague, Jeremiah Tower became synonymous with California Cuisine and the overall American culinary revolution. Meanwhile, the restaurant that inspired both Puck and Tower became a distinguished establishment, popularizing its so called "mantra" in its book by Paul Bertolli and owner Alice Waters, Chez Panisse Cooking, in 1988. Published well after the restaurants' founding in 1971, this new cookbook from the restaurant seemed to perfect the idea and philosophy that had developed over the years. The book embraced America's natural bounty, specifically that of California, while containing recipes that reflected Bertoli and Waters' appreciation of both northern Italian and French style foods. Early ethnic influences While the earliest cuisine of the United States was influenced by Native Americans, the thirteen colonies, or the antebellum South, the overall culture of the nation, its gastronomy and the growing culinary arts became ever more influenced by its changing ethnic mix and immigrant patterns from the 18th and 19th centuries unto the present. Some of the ethnic groups that continued to influence the cuisine were here in prior years; others arrived more numerously during "The Great Transatlantic Migration" (of 1870–1914) or other mass migrations. Some of the ethnic influences could be found across the nation after the American Civil War and into the continental expansion for most of the 19th century. Ethnic influences already in the nation at that time would include the following groups and their respective cuisines: Select nationalities of Europe and the respective developments from early modern European cuisine of the colonial age: British-Americans and on-going developments in New England cuisine, the national traditions founded in the cuisine of the original thirteen colonies, The Cuisine of the Southern United States, and many aspects of other regional cuisine. Spanish Americans and early modern Spanish cuisine, as well as Basque-Americans and Basque cuisine. Early German-American or Pennsylvania Dutch and Pennsylvania Dutch cuisine French Americans and their New World regional identities such as: Acadian Cajun and Cajun cuisine Louisiana Creole and Louisiana Creole cuisine. Louisiana Creole (also called French Créole) refers to native-born people of the New Orleans area who are descended from the Colonial French and Spanish settlers of Colonial French Louisiana, before it became part of the United States in 1803 with the Louisiana