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Children's LiteratureIf you think that you would like Northwest cookery with agricultural and fruit products as well as seafood—this book is for you. Pioneers ate bison and other wild game. Women cooked with wild onions, mushrooms, gooseberries and other food. The Chinese and Asian people brought their foods and fishing from the sea was easy. There were canneries to preserve the salmon and oysters as well as the fruits. How would you like Baked Maple Pecan Apples, Crab Omelet, Walla Walla Pizza (Washington State onions), Gingered Salmon, Halibut and Shrimp Bake, Northwestern—Style Pear Pie, and Chocolate-Hazelnut Sweet Pizza (Oregon)? You will find these recipes offer simple comfort and hearty nutrition. To start, "Special Northwest Flavors" are listed. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed; on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "Northwest Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils" and a "Cooking Glossary." At the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. 2005, Mason CrestPublishers, Ages 12 to 18.