Helen Brown's West Coast Cookbook

by Helen Evans Brown

A new edition of a classic of American regional cooking offers more than 400 recipes and notes, comments, and creative suggestions about the rich bounty of the Pacific slope and its eclectic mix of cultures

Genres: Cookbooks, Food, American, Cooking, Art, Nonfiction

423 pages, Hardcover

First published January 12, 1974

Reviews

[Ann · Rating 3 out of 5]

Some cookbooks I buy for the recipes, some because they are time capsules or are compiled by a beguiling writer. This book is definitely the latter. As the bibliography states, Brown researched both historical works and 'cookery' books. Originally published in 1952, this volume covers the foods and beverages of California, Oregon, and Washington dating back to the earliest settlements and beyond. Brown has a droll, chatty style. For instance, she relates that when Sacajawea was reunited with her long-lost brother, she "gave him a gift of sugar and squash. He, history says, was impressed with the sugar if not the squash." Some of the cookbook referenced from the 1800s have titles such as "How to Win a Heart" and "How to Keep a Husband". Very popular, no doubt!;-) Most of the recipes are a bit bland and/or vague for my taste, but I did enjoy the reading.

[Jennifer · Rating 4 out of 5]

Reads a lot in places like a history book, I like that. Has descriptions of ingredients, techniques, places and stories about people. pioneers and early food of the west coast. The majority of the book centers on California cuisine. Very heavy on meat, fish and shellfish recipes. Only a few pages devoted to baking arts (my favorite) breads, desserts, cookies, etc. The edition I have is a reprint of the original book. The recipes in many cases are outdated and unpractical for todays palate & ingredients, although I did mark plenty of them to try out. For a cookbook collector or historian this is a real gem.

[Dwheeler11 · Rating 4 out of 5]

A cookbook that I actually read, cover to cover. Entertaining anecdotes and amusing commentary/opinions, not just recipes. Also fascinating to see what has changed since 1952 (I have the first edition, not sure if anything was subsequently edited/changed). There are more recipes that I won't use than ones that I will, but that's not really the point.

[Lynda · Rating 4 out of 5]

This was one of the cookbooks I used frequently when I first starting cooking for myself.

[Susie · Rating 5 out of 5]

Amazing. Originally published in 1952, I have that and the reprint with annotations from her husband. California is soooo lucky in its food!

[Ann Pierson · Rating 5 out of 5]

One of the best cookbooks ever. Try Fish Mariposa ( I use less mayonnaise than called for).

[Fredrick Danysh · Rating 3 out of 5]

The recipes are divided into three groups: that of the early settlers, those featuring the produce and seafood of the region, and the third is unique dishes of the region. Various cultures are represented in the recipes.

[Melea · Rating 4 out of 5]

History, yummy sounding foods, and new vocabulary! What's not to like?