Like many cookbooks this one is structured by categories….soups, salads and appetizers; fish and shellfish; meat, poultry and game; vegetables, grains and preserves; desserts, coffee and beverages.
Interspersed are sections discussing history and highlights of various regions of the PNW: Vancouver Island and the San Juans, Eastern Washington, Western Oregon, etc.
Some of our favorites:
Scotch Broth which calls for lamb but I substitute deer or antelope.
Crab Louis, the original from the old Olympic Hotel.
Oyster Stew
Hangtown Fry
Cranberry pot roast which is amazing with any game roast but especially bear
The canning section is quite good with preserves, chutneys and such
Huckleberry slump is a favorite done up in a Dutch oven
Im not even scratching the surface really.
If you can find a copy I highly recommend.
