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tall, glossy yellow, blue & white illustrated hardbound 8vo. 8º (octavo). dustwrapper in protective plastic book jacket cover. fine cond. looks new. like new. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in fine cond. spine a bit sunfaded, not worn or torn or price clipped. nice clean copy. no library markings or store stamps, no stickers or bookplates, no names, no inking , no underlining, no remainder markings, food splotches etc ~. "revised edition". first printing (NAP). illustrated title pg. xxi+423p+ author bio note & colophon. wine chart. bibliography. index. cookbooks. cucina. culina. cocina. international cuisine. ethnic cuisine. gastronomy. american regional cuisine. california cuisine. ~ When Helen Brown's West Coast Cook Book was originally published, in 1952, James Beard wrote, "The author has captured with complete success the unique qualities of Western cooking and has given us one of the most delectable books of regional cookery, in its true sense, that I have ever read." It was a seminal book, ahead of its time, and it has continued over four decades to give pleasure to all who appreciate American food. No one before Helen Brown had attempted to discover and to define what makes the cooking of the Pacific slope ~California, Oregon, and Washington~ so special. And no one has done it better. In compiling the best of the Far West, Mrs. Brown drew upon early historical sources~the dishes of the first Spanish and Mexican settlers, of Yankee pioneers, of Russian, Scandinavian, Italian, and Danish farmers, gold diggers, and adventurers, and of Chinese railroad builders~and she demonstrated in more than 400 recipes how, out of this yeasty mix of cultures, a new style of cooking evolved. From quesadillas and tortillas to Sourdough Biscuits and Clam Hash, from Bonanza Blintzes and Spinach Timbales with Ripe Olive Sauce to Cioppino and Stuffed Lobster Bok Quan, the cooking of the West Coast has always been eclectic, improvisational, and bursting with freshness and color. Above all, it is the rich bounty of the Pacific slope that gives character to the cooking. Helen Brown's cook book is not only jam~packed with recipes, it is liberally laced with fascinating notes, comments, and creative suggestions about the indigenous fruits, vegetables, game, and seafoods, as well as the new crops that flourished so successfully there, and the cheeses, the olive oils, and the wines that were produced. "Probably nowhere in the world," she wrote, "is there a region so calculated to delight the cook." Certainly it was this singular book that awakened Americans to the gastronomic delights of the West. Now, with the "Knopf Cooks American" edition, updated and annotated by Philip Brown, Helen Evan Brown's husband and collaborator, a new generation will embrace this classic. Helen Evans Brown lived in Pasadena from 1936 until her untimely death in 1964. During that relatively short time, she single~handedly changed the course of West Coast gastronomy. In her numerous books and magzine articles, she covered every aspect of foods and cookery, always with a West Coast touch. And her writings wakened the food establishment of the East Coast to the fact that there really was good food to be had "out there." lelen Brown's West Coast Cook Book is her masterpiece. Philip S. Brown was married to Helen Evans Brown for almost thirty years, during which time he worked closely with her, and served as her amanuensis, tester, and taster. They wrote several cook books together. Seller Inventory # 11161601
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