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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. The Pacific Northwest celebrates the best of this regional cuisine.
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The Pacific Northwest is part of a six-volume series that celebrates the foods, flavors, and techniques defining American cooking today. Through straight forward, inspired recipes that draw on the ingredients (a mix of the commonplace and the more “exotic”) and explanations of the local traditions and contemporary influence in a given region, the series expresses the characteristics of contemporary American regional cooking.
*A bold, contemporary, graphic design that supports the concept of the book
*60 recipes written by experienced, known, and well-credentialled authors
*Full-color photography - 35 recipe photos and up to 28 cameos of ingredients, cookware, or regional ephemera that will further evoke the Pacific Northwest
*An illustrated map of America, split by region, appears in each volume, further linked by the books as a set
*Includes a glossary and indexAbout the Author:
Jean Galton is a Seattle-based food writer and cooking teacher. Her recipes and articles appear in many magazines and newspapers, including Food & Wine, Fine Cooking, Martha Stewart Living, and The Seattle Weekly. She is author of Cooking with Artisan Breads and 365 Soups and Stews.
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Book Description Leisure Arts, 2002. Condition: New. book. Seller Inventory # M0848726111
Book Description Time-Life Books, 2002. Hardcover. Condition: New. Seller Inventory # DADAX0848726111