West Coast Cooking Cookbook

Additional Details

Description: Wild salmon from Alaska. California artichokes, peaches, and avocados. Pinot Noir from Oregon's vineyards. Washington oysters, apples, and forest mushrooms. 

Come cook with the best ingredients from the West Coast. Chef and food writer Greg Atkinson wraps his arms around this big culinary territory -- from Baja to Barrow -- in this expansive, diverse, and spirited cookbook. With a chefs understanding of taste, nuance, and tradition, Atkinson performs a kind of kitchen alchemy with these simple recipes that produce delicious, successful dishes. 

So whether it's Berkeley Mesclun Salad with Baked Goat Cheese, Chinese Restaurant-Style Fried Rice, or Blue Ribbon Chocolate Cake, savor the many flavors of West Coast Cooking. 

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Condition: Good condition.