A history of Pacific Northwest cuisine : mastodons to molecular gastronomy
(Book)
Author
Contributors
Heiligenthal, Pamela, editor.
Published
Charleston, SC : American Palate, a division of The History Press, 2013.
Format
Book
Status
Port Angeles - Nonfiction (Adult)
641.5979 HINTON
1 available
641.5979 HINTON
1 available
Clallam Bay - Nonfiction (Adult)
641.5979 HINTON
1 available
641.5979 HINTON
1 available
Forks - Nonfiction (Adult)
641.5979 HINTON
1 available
641.5979 HINTON
1 available
Copies
Location | Call Number | Status | Due Date |
---|---|---|---|
Port Angeles - Nonfiction (Adult) | 641.5979 HINTON | Available | |
Clallam Bay - Nonfiction (Adult) | 641.5979 HINTON | Available | |
Forks - Nonfiction (Adult) | 641.5979 HINTON | Available | |
Sequim - Nonfiction (Adult) | 641.5979 HINTON | Checked Out | May 1, 2024 |
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More Details
Published
Charleston, SC : American Palate, a division of The History Press, 2013.
Physical Desc
206 pages, 16 pages of plates : illustrations (some color) ; 23 cm
Street Date
1311
Language
English
Notes
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"--,Provided by publisher.
Description
"A history of food and wine in Oregon and Washington"--,Provided by publisher.