Author: Cynthia C. Nims
Publisher: ReadHowYouWant.com
ISBN: 1459607686
Category : Cooking
Languages : en
Pages : 370
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Book Description
With the addition of color photos and over a dozen new recipes, this treasured cookbook is better than ever. It features more than 100 outstanding regional dishes from iconic inns and restaurants of Washington, Oregon, and British Columbia, all of which appear in recent editions of Best Places Northwest. Entries from the previous edition have be...
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: Cynthia Nims
Publisher: Sasquatch Books
ISBN: 1570617589
Category : Cooking
Languages : en
Pages : 308
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Book Description
Northwest cuisine has in recent years received national attention, primarily for its focus on fresh, locally grown and raised ingredients. The Best Places Northwest Cookbook features more than 100 truly outstanding regional dishes from iconic restaurants and inns of Washington, Oregon, and British Columbia, all of which appear in the 16th and 17th editions of Best Places Northwest. Originally published in 1996, the best-selling cookbook has been revised, with added updates to establishments from the previous edition, as well as an array of new recipes from some of the most-celebrated places to have opened in recent years. Completely repackaged with a fresh design, and featuring the photography of Lara Ferroni, this cookbook is essential for any Northwest foodie's kitchen, as well as a great keepsake for visitors to the area.
Author: Vitaly Paley
Publisher: Ten Speed Press
ISBN: 1607745089
Category : Cooking
Languages : en
Pages : 244
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Book Description
With an unquenchable ardor for local, luscious, sustainably produced food and drink, Vitaly and Kimberly Paley bring their elegant, soulful fare home in The Paley's Place Cookbook. Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Now, The Paley's Place Cookbook teaches you to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.
Author: Naomi Tomky
Publisher: The Countryman Press
ISBN: 1682683672
Category : Cooking
Languages : en
Pages : 364
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Book Description
From Coho and sockeye to Dungeness and Kumamoto For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern. Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche. From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region. Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.
Author: Braiden Rex-Johnson
Publisher: John Wiley & Sons
ISBN: 0471746851
Category : Cooking
Languages : en
Pages : 292
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Book Description
A beautiful cookbook and guide to the Pacific Northwest's vibrant wine and culinary scene Blessed with abundant seafood, wonderful produce, and bountiful vineyards, the Pacific Northwest has spawned a unique culinary culture. In this dazzling cookbook, Braiden Rex-Johnson takes us along as she visits the region's most accomplished chefs and winemakers, showcasing the dishes and wines that have made the Pacific Northwest a gastronomic mecca. Brimming with stories and lore, illustrated with 186 gorgeous color photos, and featuring 113 recipes and wine pairings, Pacific Northwest Wining and Dining brilliantly brings to life this region's special culinary character.
Author: Cynthia Nims
Publisher: Sasquatch Books
ISBN: 157061802X
Category : Cooking
Languages : en
Pages : 228
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Book Description
Strawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Crème Brûlée, Rustic Pear Tart with Hazelnuts, Chocolate Raspberry Cake with Raspberry Swirl Ice Cream . . . let the decadence begin. From the familiar to the innovative, this tempting new entry in the popular series of Best Places cookbooks &— and the only one to focus on desserts &— taps into the boundless talent of the Northwest’s top pastry chefs and bakers. Gathering 80 recipes from more than 50 of the best restaurants and inns in the region, the book is divided into seven chapters: Cakes; Cookies and Bars; Custards, Mousses, and Puddings; Frozen Desserts; Fruits and Nuts; Pies and Tarts; and Special Occasions. The Best Places Northwest Desserts Cookbook is an easy-to-use resource for anyone who wants to create memorable desserts at home.
Author: Blaine Wetzel
Publisher: Running Press Adult
ISBN: 0762453117
Category : Cooking
Languages : en
Pages : 273
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Book Description
Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest. The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.
Author: Braiden Rex-Johnson
Publisher: Ten Speed Press
ISBN: 9781580086806
Category : Cooking
Languages : en
Pages : 156
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Book Description
For close to 100 years, Seattle's Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover's paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home. • A full-color, gift edition seafood cookbook from Seattle's Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market's people, sites, and seafood. • Features information on sustainable fisheries and preservation. • Includes a brief history of the Pike Place Public Market. • Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.
Author: Cory Schreiber
Publisher:
ISBN: 1580081428
Category : Cooking
Languages : en
Pages : 233
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Book Description
Chef Cory Schreiber opened the Wildwood restaurant in Portland five years ago and has rapidly become a leading figure in the region's bustling culinary scene -- winning the James Beard Award in 1998 for Best Chef: Pacific Northwest. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. With its lavish food and landscape photography, inspired recipes, and passionate personal narrative, Wildwood presents the dishes that have earned Mr. Schreiber national acclaim, and offers a window into the source of his creativity.
