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How to Cook dishes from the Northwest
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.
On this page, you will find a selection of Northwestern cookbooks.
These web sites may also be of interest:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Yishane Lee
Rodale Books
Released: 2009-12-22
Paperback (224 pages)
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Product Description:
Fuel Your Workouts with 125 Recipes from All-star Chef-Athletes!
Training hard doesn’t have to mean fueling workouts with flavorless foods better suited to members of the animal kingdom. Just ask the all-star roster of chefs who contribute to Runner’s World magazine’s popular monthly column, the Athlete’s Palate. For five years, the likes of Bobby Flay, Jacques Torres, Charlie Trotter, Mark Bittman, Dan Barber, Cat Cora and many more have contributed the recipes they use to fuel their runs to the column.
Now, in The Athlete’s Palate Cookbook, these dishes along with more than 60 all-new recipes for breakfasts, entrees, soups, salads, sides, desserts, and beverages are presented along side profiles of the chef-athletes who created them. The first of its kind, this gorgeously photographed cookbook includes recipes for:
· Walnut and Banana Bran Pancakes from Cat Cora
· Marathon Fettuccine with Shrimp in Charred Tomato Sauce from Bobby Flay
· Chicken with Quinoa Tabbouleh from Charlie Trotter
· And many more sumptuous meals!
With healthy and delicious recipes for all phases of training along with labels for quick-and-easy meals, The Athlete’s Palate Cookbook is perfect for any runner, cyclist, swimmer, or triathlete who wants to train hard while eating well.
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By Debbie Macomber
Harlequin
Released: 2009-08-25
Hardcover (240 pages)
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Product Description:
Now, from Debbie Macomber's Cedar Cove Cookbook, you can relish in your own home the same superb meals found in Cedar Cove's households. Charlotte Rhodes, one of the series' most beloved characters, invites all fans of Cedar Cove, as well as anyone who enjoys classic home cooking, to join her in touring the town's kitchens as she shares more than 130 of her treasured family recipes. (And she's got plenty to tell you about the people of Cedar Cove, too!)
You'll find such mouthwatering dishes as:
· Justine Gunderson's Grilled Salmon with Lime-Jalapeño Butter
· Teri Polger's Macaroni and Cheese
· Charlotte Rhodes's Cinnamon Rolls
· Olivia Griffin's Creamy Tarragon Chicken Salad
· The Pot Belly Deli's Broccoli and Cheese Soup in a Bread Bowl
· And many more
Whether you've just discovered the world of Cedar Cove or have devoured all the books, you can now partake of the town's culinary traditions and cook just like Charlotte, her family and friends! |
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By Piper Davis
Ten Speed Press
Released: 2009-10-06
Hardcover (208 pages)
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Pacific Northwesterners flock to the Grand Central Bakery for their favorite baked goods: gooey jam-filled buttermilk biscuits and hand-formed rustic breads baked in a hearth-style oven, insanely flaky croissants, and flavor-packed whole wheat cinnamon rolls. Now these much-loved recipes are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking for breakfast and brunch, cookies, fruit desserts, cakes, pies, and more. Piper Davis, the daughter of Grand Central's founder who grew up in Grand Central Bakeries, generously lets home bakers in on all the family secrets that have made Grand Central the first morning stop for locals for more than three decades. |
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By Catherine Geier
HP Trade
Hardcover (272 pages)
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For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant. |
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The Junior League of Seattle
Hardcover (264 pages)
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By Tom Douglas
William Morrow Cookbooks
Released: 2000-12-05
Hardcover (288 pages)
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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. And no book does it better than Tom Douglas' Seattle Kitchen. 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. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries. Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie. Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page. But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast. Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas. |
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By Ethan Stowell
Ten Speed Press
Released: 2010-09-21
Hardcover (240 pages)
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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. |
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By Leslie Mackie
Sasquatch Books
Paperback (304 pages)
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Macrina’s irresistible creations, from rustic potato bread to pear and cracked pepper bread to crisp, crackly baguettes, have made Seattle a culinary destination for fans of scrumptious baked goods. Author Leslie Mackie, revered by chefs and artisan bakers throughout the country, brings her talent and passion to this beautiful cookbook. The recipes here run the gamut from simple morning muffins to impressive European pastries and show-stopping desserts. Now customers, cookbook buyers, and food lovers everywhere can experience the delicious offerings of Macrina in their own kitchens. |
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Quail Ridge Press
Plastic Comb (288 pages)
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Discover the wonder of Alaska... one delicious dish at a time... on fascinating fact at a time... How and what Alaska cooks is so incredibly unique! Best of the Best from Alaska Cookbook is a comprehensive collection of the state's most popular recipes, surrounded by the history, culture, grandeur, and enormity that is Alaska. Take a look inside to see what makes Best of the Best from Alaska Cookbook is so extraordinary: - Fifty-six leading Alaska cookbooks contributed their favorite recipes.
- More than 350 outstanding Alaska recipes are included--Pecan-Crusted Salmon, Bear Tracks, Icy Strait BBQ Halibut, Blueberry Almond Cheesecake Tunnel.
- Trivia quips scattered throughout the book provide fascinating facts about Alaska. (Did you know that at their closest point, Alaska and Russia are a mere 2.5 miles apart?)
- Photographs and illustrations capture the state's charm and beauty.
- A catalog section describes each contributing cookbook. Best of the Best from Alaska Cookbook is the latest volume in the acclaimed Best of the Best Cookbook series. |
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By Kurt Beecher Dammeier
Clarkson Potter
Released: 2007-07-31
Hardcover (256 pages)
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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. |
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