Synopses & Reviews
Greg Atkinson has been lauded and profiled nationally for his accomplishments as a chef. But he says that he really cooks to support his writing habit. Both of those attributes come together in this comprehensive cookbook that expresses the culinary styles and ingredients and trends of the whole West Coast. Alaska has amazing seafood—wild salmon, halibut, and black cod. The Northwest native grilling technique of grilling with flavorful wood planks hails from this region. Vancouver, BC, with its international crossroads status, brings amazing East Indian dishes that have been tempered with local ingredients. The Asian cuisine—noodles, roasted duck, and soy sauce and ginger—presents yet another tasty direction to pursue. And on down the coast: the Bay Area offers up a whole array of fresh tastes from the epicenter of sustainable local producers. California also brings forth the Latino influence, one of Americas true indigenous cuisines.
Synopsis
Alaska has amazing seafood wild salmon, halibut, and black cod and the unique native technique of grilling with flavorful wood planks. Vancouver transforms irresistible East Indian dishes with local ingredients. The San Francisco Bay Area emphasizes seasonal and sustainable, while Southern California celebrates the Latino influence, one of America's true indigenous cuisines. In this comprehensive cookbook, chef/author Greg Atkinson highlights the culinary styles, ingredients, and trends of all these areas in 400 dishes that are easy to prepare, authentic to the region, and tantalizing to the taste.
Synopsis
400 Recipes that Celebrate the Abundance of Farm and Garden, Orchard and Vineyard, Land and Sea
Synopsis
A comprehensive and authoritative cookbook covering California cooking and California cuisine, one that unites several different cuisines: Spanish, Mexican, Asian, and Italian, and that makes use of California's year-round harvest of produce. To pull together four hundred recipes, the author combed through old and current newspapers, cooking magazines, and restaurant menus, and talked with home cooks.
About the Author
Michele Anna Jordan, a second-generation Californian who has lived in the San Francisco Bay Area her entire life, has twelve years of experience as an award-winning chef and has written a multitude of cookbooks.
Currently, she writes three weekly columns for The Santa Rosa Press Democrat, Savuer magazine, which recently took a first place award from the Association of Food and Wine Journalists.
Jordan has held positions as restaurant critic for San Francisco Focus Magazine, as well as the San Francisco Chronicle, and has written for numerous national publications, including:Cooking Light, Wine Enthusiast, Kitchen Garden, Fine Cooking, Bon Appetit, Food and Wine, Asian Week, Appellation, Sky, Wine and Spirits, and the Electronic Gourmet Guide.
In addition to cooking and writing, Jordan teaches and lectures on a variety of food-related topics and is a frequent guest on radio and television around the country
Jordan lives in western Sonoma County with her two black cats, Poe and Rosemary.