Cookbooks American Pacific Northwest

Cookbooks American Pacific Northwest

Helen Brown's West Coast Cookbook by Brown, Helen

Originally published in 1952, this collection of more than 400 recipes exemplifies the culinary traditions created by the early settlers who traveled from the East coast, China, Mexico, and Europe to carve out new lives in an exciting new frontier.

Dishing with Kathy Casey by Casey, Kathy

With her signature flair, the beloved culinary personality offers up more than 100 delectable recipes in her new cookbook. She balances original ideas with updated classics. Each recipe is highlighted with insider chef's tricks to impress guests, and special menus provide creative approaches to traditional occasions.

Tom Douglas' Seattle Kitchen by Douglas, Tom

Delicious recipes celebrating the bounty of the Pacific Northwest from Seattle's most celebrated chef. There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map.

Seattle Cheap Eats by Floyd, Carrie

BUDGET GUIDE.

Pacific Northwest : Williams-Sonoma by Galton, Jean

From the freshest Dungeness crabs harvested in the Pacific Northwest to the juiciest blueberries picked in Maine, the New American cooking series celebrates the regional foods and culinary traditions of contemporary American cooking. In this volume: With a maritime bounty ranging from salmon to crab and a forest harvest that includes prized porcini and truffles, the Northwest harbors abundant culinary resources. The region's diverse climate is matched by an equally diverse range of growing conditions. The result is a rich bounty of local products, from Washington State's famous apples and Oregon's glorious wines to Idaho's signature potatoes. This book celebrates the best of this regional cuisine.

Dungeness Crabs & Blackberry Cobblers by Hibler, Janie

Full Northwest food story woven from lore, history, geography, personal reminiscences & 212 recipes, old & new. Photos. 330 pgs. Paper

Dungeness Crabs & Blackberry Cobblers by Hibler, Janie

Explore the rich food heritage of the Northwest--a yeasty mix of Native American wilderness ways with the cooking style of the French settlers, as well as the New Englanders, Scandinavians, Germans, Italians, and Asians who followed. Janie Hibler interweaves fascinating pieces of lore, history, geography, and personal reminiscences into this collection of 212 recipes from the area. Her dishes succeed in blending the old with the new in delectable combinations that feature all the delights that the Northwest has to offer.

Streamliner Diner Cookbook by Irene Clark, Liz Matteson, Alexandra Rust, Judith

Down-home gourmet fare from Bainbridge Island, a ferry away from Seattle, in 100+ recipes for diner food as youâ€™ve never imagined it. There's Friday Meatloaf, Dad's Chicken Pot Pie, Hunter's Stew over Polenta, Artichoke Heart-Brie Turnovers, Cream of Wild Mushroom Soup, and much more.

Pacific Grilling: Recipes for by Kelly, Denis

Grilling is different in the West, according to cookbook author and food authority, Denis Kelly. With these 125 recipes for the grill from Alaska to Baja and all points in between, he charts the multicultural grilling scene that includes Mexican/Latino marinades and salsas, Pacific Northwest alder-smoked salmon and Southern California spiny lobster on the coals of a beach fire. In this book, Kelly brings a cupboard full of spice rubs, flavor brines and other tantalizing preparations to the grilling of seafood, poultry, meats and vegetables.

New Ark Cookbook by Main, Nanci and Lucas, Jimella

Inside, you'll find such delicious fare as Scallop Tortilla Soup, Apple Cranberry Bread with Lemon Brandy Spread, Zucchini Relish. Also included are recipes from the Ark bakery, brunch recipes, sauce recipes, and special cooking techniques from the Ark's talented staff.

Crab by Nims, Cynthia

Feast on the bounty of the Pacific Northwest, no matter where you live. Celebrated food writer and chef Cynthia Nims offers a tribute to Northwest crab--that sweet and tender meat craved by seafood lovers across the country. This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you canâ€™t find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.

Northwest Best Places by Nims, Cynthia

Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia.

Northwest Best Places, Volume 2 by Nims, Cynthia

From the coauthor of The Northwest Best Places Cookbook and Best Places Seattle Cookbook comes the eagerly awaited second volume of this all-time best-selling regional cookbook. For decades, the magnificent cuisine of the Pacific Northwest has been captivating food lovers everywhere. This volume features 125 more of the most-requested recipes from the star-rated restaurants, hotels, and inns featured in the best-selling Best Places Northwest travel guide. Dishes hail from Eugene, Oregon (Smoked Salmon Cakes with Celery Root Remoulade), Portland (Grilled Beef with Grapes), Seattle (Forest Mushroom Bisque), Vancouver (Grilled tamarind-Glazed Quail), and all points in-between.

Caprial's Bistro-Style Cuisine by Pence, Capria

Caprial Pence offers downwright good food of her famed Portland, Oregon restaurant in 130 easy yet elegant starters, entrees & desserts.

Caprial's Bistro-Style Cuisine by Pence, Caprial

Caprial Pence, culinary ambassador of the Pacific Northwest, has long espoused a cooking style that combines French bistro fare with the fantastic local produce of her native region. Caprial's Bistro-Style Cuisine features the sweet and savory dishes that have earned the chef's Portland bistro national acclaim and a legion of local patrons. You'll find recipes for such Bistro favorites as Roasted Chicken with Lemon and Saffron, Braised White Beans with Wild Mushrooms and Goat Cheese, and Mixed Berry Turnovers with Cinnamon-Vanilla Sabayon. With nearly 200 recipes simple enough for weeknight dinners but special enough for weekend entertaining, Caprial's Bistro-Style Cuisine brings the best of the Pacific Northwest into your home kitchen.

Caprial's Cafe Favorites by Pence, Caprial

The author has a knack for making the difficult seem not just manageable, but downright fun and tasty, too.

Caprial's Seasonal Kitchen by Pence, Caprial

Popular TV chef proves how doable entertaining can be with 31 mouthwatering menus and 116 simple yet elegant recipes.

Caprial's Soups & Sandwiches by Pence, Caprial

Hugely Popular TV chef Caprial Pence shares irresistible gourmet soup and sandwich recipes - plus much, much more and all with her hallmark commitment to the freshest ingredients and hassle-free preparation.

Inside the Pike Place Market by Rex-Johnson, Braiden

The people, places, and history of Seattle's famed Pike Place Market come alive in this vibrant book of photographs, vignettes, and recipes inspired by the Market's fresh produce, seafood, and specialty foods. Go behind the scenes to meet farmers, fishmongers, craftspeople, an herbalist, a hatter, and even a tatto artist.

Arcadia Seasons by Rosenzweig, A

DAVID & ROSENZWEIG

Streamliner Diner (hard) by Rust, Alexand

CLARK & MATTESON

Wildwood by Schreiber, Cory

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. Schreiber won the James Beard Award in 1998 for Best Chef: Pacific Northwestâ€”a fitting tribute to a man who cherishes the land, its peoples and its produce in much the same way as Beard, a native Oregonian himself, did. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. It is complex cuisine to be sure, but one grounded in a hearty, rustic sensibility. With its lavish food and landscape photography, inspired recipes and passionate personal narrative, this book presents the dishes that have earned Mr. Schreiber national acclaim and offers a window into the source of his creativity.

Pacific Northwest Flavors by Skott, Michael

150 fresh, exciting recipes from this region's glorious farms, coast, mountains & cities. Great color photos of scenery & recipes.

Seattle Picnics by Sullivan, Barbara

Sale! All-in-one menu planner (32 themes), cookbook (100 recipes) & guide (to favorite Seattle sites) is perfect for alfresco fare anywhere. 303 pgs. Paper

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