New from American Palate West: A History of Pacific Northwest Cuisine

Let the flavors of the Pacific Northwest dance across your palate.

This October, History Press West is excited to debut a new American Palate title exploring the roots of Northwest food and drink…

A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy by Marc Hinton

With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon’s and Washington’s chefs have used the region’s natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage tradition. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest’s edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy by Marc Hinton will be available October 2013 from the History Press and booksellers throughout Oregon and Washington.

Read more of Marc Hinton’s writing at enobytes.com.

American Palate

Related Posts:

Portland Beer: Crafting the Road to Beervana

Interview with Author Tiffany Harelik of Trailer Food Diaries

Book Event: Winemakers of the Willamette Valley

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Trackbacks/Pingbacks

  1. New Culinary & Wine Book Chronicles the Bounty of the Pacific Northwest | Enobytes - November 7, 2013

    […] An easy on the ears female voice identified herself as an editor from the publishing company History Press West and inquired if I would be interested in writing a book. After tirelessly blogging for Enobytes and […]

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