| A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy Contributor(s): Hinton, Marc (Author), Heiligenthal, Pamela (Editor) |
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ISBN: 1540231666 ISBN-13: 9781540231666 Publisher: History Press Library Editions
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Hardcover - See All Available Formats & Editions Published: October 2013 |
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| Additional Information |
| BISAC Categories: - History | United States - State & Local - Pacific Northwest (or, Wa) - Cooking | Regional & Ethnic - American - Northwestern States - Cooking | History |
| Physical Information: 0.56" H x 6" W x 9" L (1.04 lbs) 226 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
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