A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy

A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy

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by Marc Hinton, Pamela Heiligenthal
     
 

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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish…  See more details below

Overview


With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

Product Details

ISBN-13:
9781609496166
Publisher:
History Press, The
Publication date:
10/29/2013
Series:
American Palate
Pages:
208
Sales rank:
754,732
Product dimensions:
5.90(w) x 8.90(h) x 0.50(d)

Meet the Author


Marc Hinton is a freelance writer and editor-at-large for the online wine publication EnoBytes.com. With over thirty years experience in the food and wine industry, Marc has worked coast to coast in kitchens and front offices from Memphis to San Francisco. Now living in the Northwest, Marc is a regular contributor to OregonLive.com. Enobytes co-founder and wine journalist Pamela Heiligenthal has worked as a both a sommelier and a restaurant manager and has a passion for food pairings. Although she currently works at Nike as a computing architect, she continues to judge wines and holds a Level I Master Sommelier certification.

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A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy 4 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I bought this book for my daughter, which is in culinary school. Before wrapping it up as a gift, I started reading it and I could not put it down. The synopsis is spot on as the author is quite humorous and I learned a lot about Lewis and Clark, which was somewhat unexpected and I have to say the story was much more interesting than what I learned in school. The pace of the book moves fast and the story is compelling and engaging. I really enjoyed and expect my daughter will to.