A Little Northwest Cookbook
Author: Kathleen Desmond Stang
Publisher: Appletree Press (IE)
Published: 1993-01
Total Pages: 60
ISBN-13: 9780862813864
DOWNLOAD EBOOK →Lanterna Rally
eBook PDF Download Digital Library
Little Northwest Cookbook
Author: Kathleen Stang
Publisher: Chronicle Books (CA)
Published: 1993
Total Pages: 64
ISBN-13: 9780811803564
DOWNLOAD EBOOK →Presents recipes for dishes from the Pacific Northwest, including cranberry-lemon scones, Basque sheepherder's bread, oyster stew, grilled salmon, sauteed wild mushrooms, and Northwest blackberry cobbler.
Northwest Bounty
Author: Schuyler Ingle
Publisher:
Published: 1999
Total Pages: 0
ISBN-13: 9781570612251
DOWNLOAD EBOOK →This classic cookbook of Pacific Northwest cuisine -- with Schuyler Ingle's informed essays and Sharon Kramis's 300 wonderful recipes -- is available once again, now in an updated paperback edition.Considered by many to be the definitive cookbook of Pacific Northwest cuisine, this book reflects a deep knowledge of the region's ingredients: oysters and shellfish from sound and ocean, lamb and fruit from east of the mountains, and an intuitive sense of how it all comes together in the home kitchen. This is the one basic cookbook every Northwesterner should own.
The Way We Ate
Author: Jacqueline B. Williams
Publisher: Washington State University Press
Published: 2021-06-22
Total Pages: 345
ISBN-13: 1636820697
DOWNLOAD EBOOK →Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest--when smoldering logs in a fireplace stood in for a stove, and water had to be hauled from a stream or well--to the times when railroads brought Pacific Northwest cooks the latest ingredients and implements. The fifty-year journey described in The Way We Ate documents a change from a land with few stores and inadequate housing to one with business establishments bursting with goods and homes decorated with the latest finery. Like she did in her earlier acclaimed volume, Wagon Wheel Kitchens: Food on the Oregon Trail, Williams has in her latest book shed important new light on a little-understood aspect of our past. These tales of a pioneer wife bemoaning her husband’s gift of a cookbook when she really needed more food, or preparing sweets and savories for holiday celebrations when the kitchen was just a tiny space in a one-room log cabin, show another side of the grim-faced pioneers portrayed in movies. Here we encounter real American history and culture, one that vividly portrays the daily lives of the people who won the West--not in Hollywood gun battles, but in the kitchens and fields of a world that has disappeared. Interlacing a lively narrative with the pioneers’ own words, The Way We Ate is truly a feast for those who believe that “much depends on dinner.”
The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More
Author: Naomi Tomky
Publisher: The Countryman Press
Published: 2019-11-05
Total Pages: 364
ISBN-13: 1682683672
DOWNLOAD EBOOK →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.
The Best Places Northwest Desserts Cookbook
Author: Cynthia C. Nims
Publisher: Sasquatch Books
Published: 2004
Total Pages: 228
ISBN-13: 9781570614101
DOWNLOAD EBOOK →Strawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Cr�me Br�l�, 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, -- including the Dahlia Lounge and Palace Kitchen in Seattle, Wildwood and Caprial's in Portland, and Aqua Riva in Vancouver -- 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.
Pure Flavor
Author: Kurt Beecher Dammeier
Publisher: Clarkson Potter
Published: 2009-02-25
Total Pages: 258
ISBN-13: 0307489922
DOWNLOAD EBOOK →The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.
The Myrtlewood Cookbook
Author: Andrew Barton
Publisher: Sasquatch Books
Published: 2017-10-03
Total Pages: 273
ISBN-13: 1632171422
DOWNLOAD EBOOK →Experience beautiful home cooking that takes its cues from the kitchen gardens and forest harvests of the Pacific Northwest. Andrew Barton and his friends run Secret Restaurant Portland, a monthly supper club. After hosting dinners for five years, a culinary style emerged that reflected his practical approach to cooking: accessible recipes alive with flavor, lovely on the plate and the palate. The Myrtlewood Cookbook brings forth 100 recipes that amplify the tastes, colors, and textures of summer tomatoes, fall mushrooms, winter roots, and spring greens. You will gain nearly as much from reading these recipes as from cooking them. Whether you are inspired to make Nettle Dumplings in Sorrel Broth, Candied Tomato Puttanesca, or Russet/Rye Apple Pie, be prepared to swoon under the spell of Myrtlewood.* *The Myrtlewood tree is found on the same ground as fiddlehead ferns, nettles, and other wild foods characteristic of the Pacific Northwest. The plates, bowls and cutting boards carved from Myrtlewood shown in this book connect to the land where this cookbook was created.
Pacific Northwest
Author: Kathy Casey
Publisher: Beautiful Cookbooks
Published: 1993-04-28
Total Pages: 256
ISBN-13: 9780002551519
DOWNLOAD EBOOK →A collection of regional recipes
Best Places Northwest Cookbook, 2nd Edition
Author: Cynthia Nims
Publisher: Sasquatch Books
Published: 2011-01-04
Total Pages: 308
ISBN-13: 1570617589
DOWNLOAD EBOOK →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.
