Helen Brown's West Coast Cook Book by Helen Evans Brown

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  • ISBN 10 0517129310
  • ISBN 13 9780517129319
  • Published Jan 01 1952
  • Format Hardcover
  • Page Count 419
  • Language English
  • Countries United States
  • Publisher Bonanza Books

Publishers Text

Helen Evans Brown (1904-1964) was an American chef and cookbook writer. She was a nationally known expert and wrote regular food columns. She was known as the authority on the West Coast food scene of the 1950s and 1960s. One of the first proponents of using fresh, locally available foods, Helen Evans Brown became friends with James Beard after publishing HELEN BROWN'S WEST COAST COOKBOOK in 1952. She advocated using fruits and spices available in one's own neighborhood, forgoing poor grocery store substitutes, as well as fresh seafood, caught locally. The book received wide acclaim and became the "template" for what is now thought of as California cuisine, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients. Try out her recipes for Avocado Mousse, Berkeley Banana Fritters, Flay Away Rolls, Coos Bay Clam Cakes, Baked Shad Sacramento, Ojai Dove Stew, Chicken Casserole St. Helena, Turkey Cabrillo, Lichi Nut Salad, Tillamook County Soup, Broccoli with Ripe Olives, Russian River Mushrooms in Sour Cream, Cattle King Potatoes, Lumber Camp Doughnuts, and Almond Roca Rum Pie.

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