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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Northwestern
    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Northwestern

       
     

    How to Cook dishes from the Northwest


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    The Northwest of the United States is known for its agricultural produce and seafood, especially salmon.
    • Salmon roasted on a wood board of alder or cedar, a tradition from native American cuisine is popular.

    • Ideas from Asian cuisine, have also been influential in the region. For example, salmon can be cooked with a soy-based or teriyaki sauce in the style of Japanese cuisine.

    • The state of Washington produces half of all the apples in the United States. Hence apple-based desserts, cakes and so forth are very popular. Apple is used with other foods, such as pork chops and salmon.

    • Both Washington and Oregon produce a wide range of other fruits too, and these two are used in a wide variety of dishes, including cherry-glazed chicken, swordfish with peach salsa, as well as more familiar fruit dishes.

    • Washington and Oregon both produce a wide range of wild mushrooms, and these two are used in many dishes.


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    Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

    By Phyllis Good

    Good Books
    Released: 2008-10-01
    Hardcover (704 pages)

    Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
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    • Tested in real-life setttings
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    1,400 slow-cooker recipes with over 650 *FIVE STAR* Amazon customer reviews!

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  • My GoWISE USA Air Fryer Cookbook: 100 Amazing Recipes for Smart People

    By Harlan Fowler

    Ingramcontent
    Paperback (216 pages)

    My GoWISE USA Air Fryer Cookbook: 100 Amazing Recipes for Smart People
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    • My Gowise USA Air Fryer Cookbook 100 Amazing Recipes for Smart People
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    The NEW recipe book that readers are describing as

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    Taste & Technique: Recipes to Elevate Your Home Cooking

    By Naomi Pomeroy

    Naomi Pomeroy
    Released: 2016-09-13
    Hardcover (400 pages)

    Taste & Technique: Recipes to Elevate Your Home Cooking
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    • Taste Technique Recipes to Elevate Your Home Cooking
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    James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.

    Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.
     
    In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.
     
    Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes.
     
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    Pacific Northwest Foraging: 120 Wild and Flavorful Edibles from Alaska Blueberries to Wild Hazelnuts (Regional Foraging Series)

    By Douglas Deur

    Douglas Deur
    Paperback (292 pages)

    Pacific Northwest Foraging: 120 Wild and Flavorful Edibles from Alaska Blueberries to Wild Hazelnuts (Regional Foraging Series)
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    • Pacific Northwest Foraging 120 Wild and Flavorful Edibles from Alaska Blueberries to Wild Hazelnuts
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    The Pacific Northwest offers a veritable feast for foragers. The forests, meadows, streambanks, and even the weedy margins of neighborhoods are home to an abundance of delicious wild edible plants. Discover wild lilies with their peppery flowers, buds, and seeds and use them in your spring salads. Select sweet, succulent thistles or the shoots of invasive Himalayan blackberries and Japanese knotweed to add wonderful flavor to hearty soups.

    The Alaska from Scratch Cookbook: Seasonal. Scenic. Homemade.

    By Maya Wilson

    Rodale Books
    Released: 2018-02-20
    Hardcover (272 pages)

    The Alaska from Scratch Cookbook: Seasonal. Scenic. Homemade.
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    From Alaska from Scratch blogger Maya Wilson comes a beautifully scenic cookbook celebrating Alaska and its ocean-to-table, homemade food culture.

    When Maya Wilson and her three kids transplanted to Alaska in 2011, she didn’t know what to expect. But what she ended up finding was home―and she turned her love for the gorgeous landscapes and fresh cuisine into the now hugely popular blog Alaska from Scratch.

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    First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen

    By Eva Kosmas Flores

    Abrams
    Released: 2018-03-20
    Hardcover (304 pages)

    First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen
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    Product Description:
    Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. The bounty of fresh, vibrant produce overflowing from her garden comes through on every page, and Flores undertakes rigorous recipe testing to share her most creative, delicious ways to make use of these foods. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family.

    Our Sweet Basil Kitchen: Fresh Twists on Family Favorites With Recipe Mashups and Unique Flavor Combinations

    By Cade Cheney

    Cheney Cade
    Hardcover (192 pages)

    Our Sweet Basil Kitchen: Fresh Twists on Family Favorites With Recipe Mashups and Unique Flavor Combinations
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    • Our Sweet Basil Kitchen Fresh Twists on Family Favorites with Recipe Mashups and Unique Flavor Combinations
    Product Description:
    Welcome to Our Sweet Basil Kitchen!

    Cade and Carrian Cheney are the husband-and-wife team behind the popular Oh, Sweet Basil food blog. Carrian grew up in the Pacific Northwest and prefers garden-fresh produce, natural ingredients, and healthy eating. Cade, raised in South Carolina, loves all things Southern—particularly if it involves a grill.

    Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family.

    The Cheneys believe that “Cooking isn't just about the food, it's about the hands that created it. For us, that means sharing a little Southern comfort and a little farm-to-table. But wherever you are and whatever flavors you are sharing, remember that good food and good people make for a good life.”

    All the recipes are exclusive to this cookbook.

    Crisper Basket Recipe Cookbook: Nonstick Copper Tray Works as an Air Fryer. Multi-Purpose Cooking for Oven, Stovetop or Grill. (Crispy Healthy Cooking) (Volume 1)

    By Elana Cordova

    CreateSpace Independent Publishing Platform
    Paperback (112 pages)

    Crisper Basket Recipe Cookbook: Nonstick Copper Tray Works as an Air Fryer. Multi-Purpose Cooking for Oven, Stovetop or Grill. (Crispy Healthy Cooking) (Volume 1)
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    Sea and Smoke: Flavors from the Untamed Pacific Northwest

    By Blaine Wetzel

    Wetzel Blaine
    Released: 2015-10-27
    Hardcover (272 pages)

    Sea and Smoke: Flavors from the Untamed Pacific Northwest
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    • Sea and Smoke Flavors from the Untamed Pacific Northwest
    Product Description:
    2015 GOURMAND AWARDS NATIONAL WINNER: FISH
    2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST

    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.




    A Boat, a Whale & a Walrus: Menus and Stories

    By Renee Erickson

    Renee Erickson
    Released: 2014-09-30
    Hardcover (320 pages)

    A Boat, a Whale & a Walrus: Menus and Stories
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    • A Boat a Whale a Walrus Menus and Stories
    Product Description:
    One of the country's most acclaimed chefs, 2016 James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Bateau. 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.

    America's Restaurant Recipes

     
     


     
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