This comprehensive cookbook expresses the culinary styles, ingredients, and trends of the West Coast. World-renowned chef Greg Atkinson explores the diversity of this region in 400 recipes that are easy to prepare, authentic, and delicious. With chapters on everything from West Coast beverages to soups and stews to sandwiches and street fare, readers are never wanting for tantalizing recipes to suit any occasion. Recipes include West Coast Pad Thai, Wine Country Pork Chops, Tres Leches Cake, and more.
Greg Atkinson is a leading voice in Pacific Northwest Culinary trends. The author of several cookbooks and a lively food commentator, he is regularly featured in radio, television and print.
Atkinson can be heard weekly on "The Beat" on KUOW, Seattle's NPR affiliate. A Certified Culinary Professional (CCP), Greg is active in the International Association of Culinary Professionals (IACP), and has served as Convivium Leader for Slow Food Seattle. He was featured in the 2005 season of the James Beard Award winning PBS series Chefs A'field, and was the host of KCTS Chefs 2006.
Winner of the James Beard Foundation's M.F.K. Fisher Distinguished Writing Award 2000, and a pair of American Food Journalism Awards in 2005 and 2006, Atkinson is a contributing editor to Food Arts, and he writes the Taste column for Pacific Northwest Magazine, Sunday newsmagazine of The Seattle Times.
He lives west of Seattle, on Bainbridge Island with his wife and two sons on a peaceful acre with a small orchard of century-old apple trees, fig trees, grape vines and an organic flower and vegetable garden.
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