3 of 3 people found the following review helpful:
5.0 out of 5 stars
A 'must own' cookbook for the home gourmet., December 20, 1997
By A Customer
This review is from: From a Coastal Kitchen: Food & Flavor from Lull Bay (Paperback)
From a Coastal Kitchen is a 'must own' for the cook who enjoys feeding his or her guests truly spectacular meals. Every recipe in the book turns out well. There are no obscure or bizarre ingredients and the instructions are simple to follow. In addition, this book is well-written and is full of charming anecdotes about the author's clients, friends, neighbours and relatives. Reading it will make you want to visit the coastal regions of 'beautiful British Columbia', Canada's westernmost province. I can't believe this book is out of print!
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5.0 out of 5 stars
Get back in the kitchen, woman..., September 14, 2006
This review is from: From a Coastal Kitchen: Food & Flavor from Lull Bay (Paperback)
Joking apart, the kitchen is the place where gourmet chef and author Lee Reid always worked her magic. She still does.
The glowing Foreword by Graham Kerr, the internationally acclaimed 'Galloping Gourmet', speaks volumes about the quality of Lee's cuisine and the quality of the fishing resort that the Reids operated at Knight Inlet, British Columbia.
This is an exceptional cookbook, and I have recently had the pleasure of sampling some of these dishes cooked by the lady's own fair hand.
One of the book's main strengths lies in the diverse combination of recipies, ranging from classic regional coastal recipes to international favorites from friends and guests and a number of Lee Reid's own creations.
The book is also very easy on the eye; from the dramatic cover photo of the resort, dwarfed by what I imagine is a snow-capped Sailcone Mountain, to the tasteful use of line drawings and photographs throughout. Perhaps uniquely, the photographs are not of various dishes, but candid shots of the resort and environs, and of the author herself.
A remarkable selection of recipes, ranging from breakfast/brunch/lunch, soups, salads, meat, seafood and vegetable dishes, to mouthwatering desserts - and all very practical and well explained by the author.
Somewhere out there, a major publisher is missing a golden opportunity to carry one of the most unique and exciting cookbooks I have ever read.
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