Helen Brown's West Coast Cook Book


By Helen Evans Brown, Knopf, 1991 first printing revised edition of the 1952 publication. Hardback with DJ, 423 pages.

Many people consider this a landmark work, and one online fan of the book wrote that in a perfect world, this book would be a kitchen staple. It was Brown who first established that there WAS a West Coast cuisine (which surprised, then delighted the East Coast food establishment).

In his new introduction and annotated comments, Philip Brown, husband and collaborator of the late author, reminds readers that the recipes were written in an era before the food processor or microwave had been invented…or that cholesterol could determine ingredients or their amounts. “Substitutes may be made,” he writes, but the results, while very good, “won’t be quite the same.”

This edition reinstates the valuable four-page bibliography of historical and contemporary cookery books. Part of the beautifully designed Knopf Cooks American series. VG+/VG+.

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