The eighth in the Knopf Cooks American series, this volume proves that there is a lot more to Pacific Northwest cooking than Agent Cooper's cherry pie and coffee. Hibler, who originally hails from northern Californiano other info of note/mm , writes of the influence of Indian tribes and pioneers, old and new, on food cultivation in the area. The book is generously illustrated with historical photographs and punctuated with quotes from pioneers' letters and diaries about food and cooking. But the region's bounty and diverse cultural background are perhaps best celebrated in the recipes. Hibler shows how to use local plenty in Vietnamese shrimp rolls, blueberry catsup and baked Multnomah catfish. For the truly adventurous, there is advice on dressing game and preparing elk steaks. While she emphasizes using fresh ingredients, Hibler occasionally allows for frozen substitutes. Recipes are not labor-intensive, and food processors are used when practical. However, a mail-order list would have come in handy for those who can't find Tillamook cheese or Oregon truffles nearby.
Copyright 1991 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Owner Reviews, Ratings, Comments and Criticism
This book is a must for any cook who loves to read cookbooks in their spare time. All of the recipes are straight-forward, yet most of them are very unique combinations ie. walla-walla sweet onion jam, cheddar cheese soup with peppered bacon and ale. Each page also has a bit of Northwest history and accompanying photos, which are quite enjoyable. As Seattle-ite I can vouch that these recipes really do use locally available ingredients, but I think that cooks everywhere would enjoy and adapt these recipes. Only drawback is that pictures and text are black and white only.
