Arugula, tomatillo, balsamic vinegar; pesto sauce, jalapeno chutney: For those unfamiliar with her Cuisine of California (1983), Worthington's ingredients mark her as au courant; her recipes, from the opening smoked trout with roasted garlic mayonnaise, show some flair for putting the ingredients together; and her menu suggestions--orzo with goat cheese as a side dish for a chicken barbecued with sun-dried tomato paste, or a vegetable couscous served beside grilled swordfish with red pepper hollandaise sauce--could make for some fine summer dining. Among the seasonal touches are fresh apricots in a Thai chicken salad and fresh figs in an interesting tea bread; and there's a fresh flavor to the whole that makes this a likely hot weather pickup for collections not yet sated with California cuisine.