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Author: Julien Perry
Publisher:
ISBN: 9781773270357
Category : Cooking
Languages : en
Pages : 224
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Book Description
Seattle Cooks is an exciting collection of 80 signature dishes from 40 of the city's best restaurants. Featuring crowd-pleasing small plates, vibrant salads, comforting mains, delectable desserts, and much more, this expansive cookbook highlights a vibrant culinary scene that makes Seattle one of the best food cities in the country. A never-before-published recipe for Dahlia' Lounge's iconic Dungeness crab cakes? Check. Tavolàta's hamachi crudo? Check. Revel's kalua pork belly? Check. We've even included Jerry Traunfeld's famous eggplant fries, RockCreek's octopus salad, and E. Smith Mercantile's thirst-quenching smoky martini. For those who love to explore the world through food, Seattle Cooks presents inspired recipes designed with home cooks in mind--regardless of skill level. It's never been easier to get your hands on great food.
Author: Julien Perry
Publisher:
ISBN: 9781773270357
Category : Cooking
Languages : en
Pages : 224
Get Book Here
Book Description
Seattle Cooks is an exciting collection of 80 signature dishes from 40 of the city's best restaurants. Featuring crowd-pleasing small plates, vibrant salads, comforting mains, delectable desserts, and much more, this expansive cookbook highlights a vibrant culinary scene that makes Seattle one of the best food cities in the country. A never-before-published recipe for Dahlia' Lounge's iconic Dungeness crab cakes? Check. Tavolàta's hamachi crudo? Check. Revel's kalua pork belly? Check. We've even included Jerry Traunfeld's famous eggplant fries, RockCreek's octopus salad, and E. Smith Mercantile's thirst-quenching smoky martini. For those who love to explore the world through food, Seattle Cooks presents inspired recipes designed with home cooks in mind--regardless of skill level. It's never been easier to get your hands on great food.
Author: Cynthia C. Nims
Publisher:
ISBN: 9781570612619
Category : Cooking
Languages : en
Pages : 0
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Book Description
Finally, the cookbook of a Seattle lover's wildest food dreams! With more than 200,000 copies sold over 20 years, it's about time that Seattle's favourite guidebook dished up the best recipes from the city's hottest chefs. Included are 125 recipes and a chapter devoted to signature drinks. Best Places Seattle Cookbook will satisfy the hunger of Seattle food lovers near and far.
Author: Jill Lightner
Publisher: Sterling Publishing (NY)
ISBN: 9781402785559
Category : Cooking
Languages : en
Pages : 0
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Book Description
Over one hundred recipes capture the culinary diversity of the Seattle food scene, featuring such local ingredients as pumpkins, farmstead cheeses, craft cider, and foraged mushrooms.
Author: James Fraioli
Publisher: Rowman & Littlefield
ISBN: 0762787066
Category : Cooking
Languages : en
Pages : 209
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Book Description
Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.
Author: Tom Douglas
Publisher: Harper Collins
ISBN: 0062039482
Category : Cooking
Languages : en
Pages : 298
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Book Description
Tom Douglas' Seattle Kitchen by Tom Douglas has descriptive copy which is not yet available from the Publisher.
Author: Seattle Junior League
Publisher:
ISBN: 9780898153422
Category : Cooking
Languages : en
Pages : 309
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Book Description
Gathers regional recipes for appetizers, soups, breads, salads, eggs, pasta, seafood, poultry, meat, vegetables, and desserts
Author: Tom Douglas
Publisher: Harper Collins
ISBN: 0062183753
Category : Cooking
Languages : en
Pages : 794
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Book Description
New York Times Bestseller When it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.
Author: Caroline Wright
Publisher: Andrews McMeel Publishing
ISBN: 152487566X
Category : Cooking
Languages : en
Pages : 298
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Book Description
After a devastating brain cancer diagnosis, Caroline Wright told some new friends she was craving homemade soup, then found soup on her doorstep every day for months. She survived with a deep gratitude for soup and her community. In thanks and in their honor, she decided to start a weekly soup club delivering her own original healthful soup recipes to her friend’s porches. Caroline’s creative spirit and enthusiasm spread, along with the word of her club, and she soon was building a large community of soup enthusiasts inspired by her story. Soup Club is unlike any other soup book. Caroline’s collection of recipes along with artwork, photography, and haiku from her members, tell a moving story of community, love, and health at its center. This unique cookbook proves that soup can be more than a filling meal, but also a mood and a feeling. Every soup can be made on the stove top and Instant Pot. The recipes are all vegan and gluten-free and include: Catalan Chickpea Stew with Spinach Jamaican Pumpkin and Red Pea Soup Split Pea Soup with Roasted Kale West African Vegetable Stew
Author: Renee Erickson
Publisher: Sasquatch Books
ISBN: 1570619271
Category : Cooking
Languages : en
Pages : 322
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Book Description
Simple but elegant seafood recipes from acclaimed James Beard nominated chef and beloved Seattle restaurateur Renee Erickson One of the country's most acclaimed chefs, Renee Erickson is a James Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond. This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index.
Author: Ethan Stowell
Publisher: Ten Speed Press
ISBN: 158008818X
Category : Cooking
Languages : en
Pages : 242
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Book Description
Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.
