West Coast Cooking

the long version

What can't be said about West Coast cuisine? It's delicious, varied, healthy, and diet-friendly. Nobody has tapped the region's culinary possibilities better than Greg Atkinson, the author of West Coast Seafood and the keeper of the Friday Harbor House on San Juan Island. This comprehensive cookbook presents 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. Furthermore, California also brings forth the Latino influence, one of America’s true indigenous cuisines. It contains 400 recipes that are easy to prepare, authentic, and delicious.