American Cooking: The Northwest

by Dale Brown

The cookbook is divided into the following areas with representative THE TRAIL OF THE PIONEERS (BUFFALO ROAST, CRANBERRY KETCHUP) ALASKA, THE OUTERMOST FRONTIER (ROYAL RHUBARB CAKE, SOURDOUGH ROLLS)THE BOUNTY OF THE PACIFIC NORTHWEST (CHOP SUEY DESSERT SAUCE, FILBERT MACAROONS) BLESSINGS FROM THE SEA (PICKLED SALMON, MIGNONETTE SAUCE) THE PLEASURES OF FIELD AND STREAM (SHRIMP-STUFFED BAKED PIKE, ROAST LEG OF VENISON) ECHOES OF AN ETHNIC LEGACY (SWEDISH CHERRY TWIST, STUFFED SPARERIBS) THE LURE OF THE WILD (MARINATED FIDDLEHEAD FERNS, FRESH STRAWBERRY PIE) COMMON SPORT FISH OF THE HOW TO CLEAN AND SMOKE FISH, RECIPE INDEX, GENERAL INDEX, CREDITS AND ACKNOWLEDGMENTS

Genres: Cookbooks

208 pages, Hardcover

First published January 1, 1970

About the author

Dale^^Brown Time-Life editor/author

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Reviews

[Katy German · Rating 4 out of 5]

One of four cookbooks from this most excellent series pubbed by Time Life in the late 60's to early 70's. I bought these in a pre-Giuliani New York City street one cold March day in 1993, before you couldn't buy anything from a street vendor anymore. These books assume basic and intermediate cooking skills, but do provide directions for cuisine-specific skills (e.g., how to bone a chicken for Rellenong Manok). I give this series five rolling pins.