Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook

by Janie Hibler

Book Overview

Northwest cooks have made the most of the incredible bounty of a vastly diverse terrain--ocean, mountains, fertile valleys, and desert. Cooking teacher and food writer Janie Hibler weaves the strand of local culinary history into this collection of 220 delectable recipes, blending the old with the new. Photographs.

• Format: Hardcover
• Language: English
• ISBN: 0394577450
• ISBN13: 9780394577456
• Release Date: November 1991
• Publisher: Alfred A. Knopf
• Length: 329 Pages
• Weight: 1.75 lbs.
• Dimensions: 1.4" x 7.2" x 10.1"

Customer Reviews

great stories, great recipes

This cookbook is a winner, using food from the Northwest (where I live) and recipes basic but delicious. I am buying another copy for a friend.

Fun Cookbook. Good simple to prepare recipes!

I just enjoy reading this cookbook. The recipes are good, easy to prepare and taste great. Its an earthy type of cookbook, this gal is well grounded. What can I say, You will like it.

Dungeness Crabs and Blackberry Cobblers

Picked up a copy on a day trip to the Olympic Peninsula, then loved it so much bought 7 more copies to share with family/friends for gifts. Recipes are fairly basic, so even the inexperienced cook can handle them, and we more experienced cooks can add our own updates. There are many side notes with local history. Although geared more to Oregon, it is still very pertinent for the Washingtonian, and probably SW Canada, parts of Idaho. Recommended for any eater/cook/gatherer/hunter.

Intruiging cookbook with a bit of history

This book is a must for any cook who loves to read cookbooks in their spare time. All of the recipes are straight-forward, yet most of them are very unique combinations ie. walla-walla sweet onion jam, cheddar cheese soup with peppered bacon and ale. Each page also has a bit of Northwest history and accompanying photos, which are quite enjoyable. As Seattle-ite I can vouch that these recipes really do use locally available ingredients, but I think that cooks everywhere would enjoy and adapt these recipes. Only drawback is that pictures and text are black and white only.