West Coast Cooking

by Greg Atkinson

Greg Atkinson has been lauded and profiled nationally for his accomplishments as a chef. But he says that he really cooks to support his writing habit. Both of those attributes come together in this comprehensive cookbook that expresses the culinary styles and ingredients and trends of the whole West Coast. Alaska has amazing seafood—wild salmon, halibut, and black cod. The Northwest native grilling technique of grilling with flavorful wood planks hails from this region. Vancouver, BC, with its international crossroads status, brings amazing East Indian dishes that have been tempered with local ingredients. The Asian cuisine—noodles, roasted duck, and soy sauce and ginger—presents yet another tasty direction to pursue. And on down the the Bay Area offers up a whole array of fresh tastes from the epicenter of sustainable local producers. California also brings forth the Latino influence, one of America’s true indigenous cuisines.

Genres: Food, Cookbooks, Cooking

432 pages, Hardcover

First published September 26, 2006

Reviews

[Lisainoregon]

The recipes manage to be interesting enough yet not too fussy, so you might actually make them (I've made several - well, I don't follow recipes closely, but I used them). No pictures, but nice stories with the recipes.