Best of the Best from Washington Cookbook: Selected Recipes from Washington's Favorite Cookbooks

by Gwen McKee, Barbara Moseley, Tupper England (Illustrator)

Overview

W is for Washington . . . and W is for WOW! Inside Best of the Best from Washington Cookbook are 350 recipes from Washington's most popular cookbooks. The book includes offerings such as Puget Sound Oyster Bisque, Chicken Yakitori Salad, Ganges Grilled Salmon, Northwest Huckleberry Pie, and Chocolate Bread Pudding with Kahlua Ganache Sauce. 

In addition to these mouth-watering recipes, there are photographs and state facts that will take you all over the Evergreen State. 

Product Details

ISBN-13:	9781893062351
Publisher:	Capen Publishing Company
Publication date:	08/19/2002
Series:	Best of the Best State Cookbook Series
Edition description:	SPIRAL
Pages:	288
Product dimensions:	6.00(w) x 9.00(h) x 0.95(d)

About the Author

Gwen McKee's interest in preserving "real" American food came naturally. Like most native Southerners, she was influenced by a family immersed in the traditions of Southern cooking and entertaining. Over a period of many years, Gwen collected recipes that were handed down through her family for traditional holidays and reunions.

She has dedicated decades to preserving America's food heritage. Through Quail Ridge Press, one of the most successful publishers of regional cookbooks, Gwen has accomplished much of this task by creating the 50-volume Best of the Best State Cookbook Series that includes over 20,000 classic recipes. This series has sold over 5 million copies and been featured on QVC.

Gwen McKee took another important step in reaching her goal by creating the Recipe Hall of Fame Collection. The Recipe Hall of Fame Cookbook, featuring 450 winning recipes from all the Best of the Best state books, was an instant hit, selling 65,000 copies within the first few months of publication. With over 700,000 copies in print, the collection now includes Recipe Hall of Fame Dessert Cookbook, Recipe Hall of Fame Quick & Easy Cookbook, and Recipe Hall of Fame Cookbook II in addition to the original Recipe Hall of Fame Cookbook.

 

A native Mississippian, Barbara Moseley grew up on a farm in Florence, Mississippi, so her appreciation for good food has roots in her fertile upbringing. She enjoys working in the family vegetable garden and sharing the abundance of fresh fruits and vegetables it yields—both in fresh form and prepared in the fantastic recipes she loves to cook.

Barbara is co-editor of the Best of the Best State Cookbook Series as well as the distinguished Recipe Hall of Fame Collection. Barbara along with her co-editor, Gwen McKee, have published nearly 100 books.

Table of Contents

	Preface	7
	Contributing Cookbooks	9
	Beverages and Appetizers	11
	Bread and Breakfast	31
	Soups, Chilies and Stews	61
	Salads	79
	Vegetables	99
	Pasta, Etc.	113
	Meats	129
	Poultry	149
	Seafood	177
	Cakes	195
	Cookies and Candies	215
	Pies and Other Desserts	231
	Catalog of Contributing Cookbooks	259
	Index	277
	Best of the Best State Cookbook Series	288