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West Coast Cooking Hardcover – September 26, 2006

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Editorial Reviews

Review

"Not since James Beard or M.K.F. Fisher has anyone written about food so honestly." -Willamette Week "Greg Atkinson is one of the preeminent practitioners of Northwest cuisine…" - The Chuckanut Reader

About the Author

Greg Atkinson is also the author of Entertaining in the Northwest Style: In Season, Culinary Adventures of a San Juan Island Chef and The Northwest Essentials Cookbook. He lives in Seattle.
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Product Details

  • Hardcover: 432 pages
  • Publisher: Sasquatch Books; First American Edition edition (September 26, 2006)
  • Language: English
  • ISBN-10: 1570614725
  • ISBN-13: 978-1570614729
  • Product Dimensions: 7.4 x 1.5 x 9.1 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,720,214 in Books (See Top 100 in Books)

More About the Author

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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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Cassandra Fish on December 14, 2009
Format: Paperback Verified Purchase
I received this cookbook as a Christmas gift last year from my sister who lives in Seattle. As I live in the midwest, I thought there wouldn't be a lot of recipes I could use daily. I was WRONG! This cookbook has some of the most outstanding recipes in more categories than almost any in my collection. The cake recipes, which are pre-world war two (translation, magical, yummy, fool proof concotions), inspired me to not ony conquer my fear of the layer cake, but to trimumph and pull out my great grandmother's cake stand! I love this cookbook! Atkinson has a wonderful writing style he uses to begin each chapter that makes this cookbook more than just a collection of recipes.
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By Joanne on July 31, 2010
Format: Hardcover
Trust me when I say I have a lot of cookbooks. And I have cooked from many of them. But....this cookbook is one of the most used in my collection. My son received a copy as a gift and raved about it, so I checked it out of the library (which I do quite often) before deciding that it was indeed a winner. He gifted me with my own copy and I have enjoyed it tremendously.

The Pollo Bollito with Lemon Aioli is deceptively simple, but the aioli is also fabulous with artichokes as a dip and with roasted potatoes...all in the same meal. Gerald's Lemon Chicken is another winner as is the Typhoon-Style Green Beans. I have several bookmarks ready with other recipes I am anxious to try.

The only caveat I might make is that the salt has been a bit more than I might use as I found in the Seasoned Croutons, the topping on the Old-Fashioned Apple Crisp and the Meat Loaf....I've just made adjustments the second time around.
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Format: Hardcover
From wild salmon from Alaska to Washington apples and mushrooms, chef and food writer Greg Atkinson explores the entire length of the West Coast and its culinary specialties, providing cookbook that is part history and part recipe collection. Here are nearly four hundred dishes, from Grilled Tuna Steaks with Papaya Lime to Chicken Enchiladas - many offering personal reflections, culinary insight, and the author's gift for description. Don't expect the flowery color photos so many cookbooks hold - do expect the flowery language so many leave out. Any West Coast cookbook collection - indeed, any who love regional cookbooks - will love WEST COAST COOKING.
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By Gavin's mama on December 3, 2010
Format: Hardcover Verified Purchase
This is my favorite cookbook of all time. I checked it out from the library a couple of years ago and liked it so much I had to order my own copy. There are a number of recipes that have become family favorites and I can honestly say that everything I've made from this book has been outstanding. The recipes themselves are very easy to follow and have easy to find ingredients, but the finished product comes out tasting like restaurant quality stuff. I tell people about this book all the time! Get it, you'll love it.
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By F. Gast on January 10, 2010
Format: Paperback Verified Purchase
My daughter-in-law had this book in her collection during a recent visit to her home. She informed me that it had been a gift to her and she really liked it. I thumbed through it briefly, and had to have a copy. I'm always on the look out for new a different things to try that aren't so full of hard-to-find ingredients and more work that it's worth - this book fits the bill. My cook book arrived very promptly and in perfect condition. I'd definitely recommend picking this book up; for yourself or as a gift.
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