Editorial Reviews:

From Publishers Weekly
The eighth in the Knopf Cooks American series, this volume proves that there is a lot more to Pacific Northwest cooking than Agent Cooper's cherry pie and coffee. Hibler, who originally hails from northern Californiano other info of note/mm , writes of the influence of Indian tribes and pioneers, old and new, on food cultivation in the area. The book is generously illustrated with historical photographs and punctuated with quotes from pioneers' letters and diaries about food and cooking. But the region's bounty and diverse cultural background are perhaps best celebrated in the recipes. Hibler shows how to use local plenty in Vietnamese shrimp rolls, blueberry catsup and baked Multnomah catfish. For the truly adventurous, there is advice on dressing game and preparing elk steaks. While she emphasizes using fresh ingredients, Hibler occasionally allows for frozen substitutes. Recipes are not labor-intensive, and food processors are used when practical. However, a mail-order list would have come in handy for those who can't find Tillamook cheese or Oregon truffles nearby.

Copyright 1991 Reed Business Information, Inc.--This text refers to the Hardcover edition.

From Library Journal
Like the other books in the series, this mixes recipes, reminiscences, and cultural culinary history. Hibler, who ran a cooking school in Portland, Oregon, provides some 200 recipes based on the ingredients for which the Pacific Northwest is famous, from oysters, crabs, and salmon to mushrooms and fresh berries. Her sidebars on these ingredients and the people and culture of the region, however, tend to be overlong and lack the charm of the other series titles. Schuyler Ingle and Sharon Kramis's Northwest Bounty (S. & S., 1988) is better written and offers a greater sense of what makes the cooking of the Pacific Northwest unique. Still, most subject collections will want Hibler. Copyright 1991 Reed Business Information, Inc.--This text refers to the Hardcover edition.