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 seafoodawild 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 cuisineanoodles, roasted duck, and soy sauce and gingerapresents 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 Americaas true indigenous cuisines.Make the filling. In asmall bowl, stir together the water, soy sauce, oyster sauce, sugar, and cornstarch and keep the bowl ... Fill theeggrolls. Workwith one wrapper ata time andkeep the remaining wrappers covered witha damp paper towelanbsp;...
|Title||:||West Coast Cooking|
|Publisher||:||Sasquatch Books - 2011-03-29|