West Coast Cooking
By Greg Atkinson
(Sasquatch Books, Hardcover, 9781570614729, 432pp.)
Publication Date: September 26, 2006
Other Editions of This Title: Paperback
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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 coast: 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.
Greg Atkinson is also the author of Entertaining in the Northwest Style: In Season, Culinary Adventures of a San Juan Island Chef and The Northwest Essentials Cookbook. He lives in Seattle.
"Not since James Beard or M.K.F. Fisher has anyone written about food so honestly." -Willamette Week "Greg Atkinson is one of the preeminent practitioners of Northwest cuisine…" - The Chuckanut Reader