BRITISH COLUMBIA HERITAGE COOKBOOK; A TREASURY OF BRITISH COLUMBIA TREATS. Evaas-Atkinson, Mary. North Vancouver, Whitecap Books. c1984. 124pp. paper, spiral bound, $12.95, ISBN 0-920620-6M. CIP Grades 11 and up Reviewed by Mollie Hooper Volume 13 Number 3 1985 May The British Columbia Heritage Cookbook is the first in-depth exploration of the regional cuisine of British Columbia. A student of fine arts and a graduate of the illustrious Cordon Bleu school of cooking in Paris, Mary Evans-Atkinson is very well qualified to have compiled this book. She spent a number of years collecting and testing 250 recipes from rural and urban grandmothers and their families, chefs of the Empress Hotel, and keepers of the Provincial Archives. Out of these, she chose 161 as a cross-section of British Columbia cookery. Some of Mary's recipes bear the name of their donors; others the name of the communities that the donors or their families came from, i.e., "Tomatoes Hildegarde," “Cobble Hill Steak and Kidney Pie," "Island Farm Watercress Salad," "Nelly's Baked Ham," "Revelstoke Pound Cake," "Gibson's Green Tomato Relish," "Victoria Trifle," "My Favorite B.C. Pate, Given to Me by Cassie Hesler." The main ingredients, in most cases, are British Columbia products. The dishes are easy to prepare because directions are explicit. All recipes are complete on the same page, a feature that is not the case with many cookbooks. Metric conversion in brackets follow each ingredient, keeping up with the times. The book runs the gamut through light party food, soups, fish, meats, main dishes, and sweets, with ten pages of full-colour food photographs by Vancouver's John Sherlock, whose work is often seen in Western Living, It measures 63/4 x 93/4 inches (17 x 25 cm), is spiral bound for easy use, fully indexed, and has extra dark good-sued print. The whole is packaged between beautifully illustrated covers, making it a book to buy for gifts or just to pamper yourself. Mollie Hooper, Qualicum Beach, B.C.