West Coast Cook Book

Note: This edition of West Coast Cook Book has been updated to include Metric equivalents.


Book review of The West Coast Cook Book by Kirkus:


“One of the best regional cookbooks I have seen, and one that does not attempt to be an all round cookbook, but does offer regional variants for every phase of the dishes that go to make up a meal, from appetizers to desserts. There is a cosmopolitan flavor in the inclusion of dishes of foreign origin and inspiration, -- Mexican, Spanish, Russian, Oriental. There's a deliberate selection of dishes that are based on West Coast products, and to some extent on local processes (barbecuing and charcoal grilling for example), but in the main the ingredients are obtainable in any good city market, thus making it a general cookbook. The order is alphabetical — (appetizers, aspics, bread, eggs, entrees, first courses, fish, foreign cookery, fruits, game, herbs and spices, meats, nuts olives, pickles, poultry, salads, soups, vegetables) — which makes it practical to use, but baffling until you realize the system. Some of the sections are simply editorial comments, a few hints, on the topical headings — which makes for good reading and leads one to explore further for application of ideas under other headings. I found a healthy number of recipes that I jotted down for future experiment.”