Pike Place Market Cookbook: Recipes, Anecdotes and Personalities from Seattle's Renowned Public Market

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9780912365527: Pike Place Market Cookbook: Recipes, Anecdotes and Personalities from Seattle's Renowned Public Market
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Visited by nine million people each year, Pike Place Market is Seattle's most beloved attraction. The Pike Place Market Cookbook is a guide to shopping for and learning about the incredible range of foods available at the Market. The cookbook introduces newcomers and long-time Market fans to the community of people who know, prepare, sell, and serve the foods of the Northwest.

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From Publishers Weekly:

Transplanted to Seattle from Dallas, Rex-Johnson fell in love with his new home's marvelous seven-acre market, "part meat, fish and produce market; part breathtaking panorama of water, mountains and sky; part vaudeville show." The recipes, contributed by the merchants, farmers and restaurateurs who work in the Pike Place Market, are a lively mix. As befits an establishment selling some of the freshest, most succulent vegetables and fruits available anywhere, the vegetarian entrees and side dishes are particularly inviting. Adding the herb lovage, with its hints of celery and cardamon, to spanakopita is a fine spin on a traditional favorite. Panini brutti ("ugly sandwiches") of grilled eggplant, zucchini, mozzarella and bell pepper, would make a greatly satisfying summertime lunch. The author stresses local products (chicken with Washington State Merlot and Chuckar Cherry Company dried Bing cherries), but substitutions can easily be made. Among the seafood entrees is the appealing grilled salmon with roasted hazelnut butter. However, for creamed Dungeness crabmeat omelet, why list margarine as an alternative to butter when the recipe already contains two cups of half-and-half and five eggs? Overall, though, there is much here to appeal to all cooks.
Copyright 1992 Reed Business Information, Inc.

From Library Journal:

Seattle's Pike Place Market, one of the oldest public markets in the country, has a national reputation; it's one of the showcases of the bounty of the Pacific Northwest. Rex-Johnson, a recent market convert, spent a year interviewing the people who work at the market, from food sellers to restaurateurs, and collecting their favorite recipes. The result is a lively and appealing work filled with enticing recipes (many of them ethnic specialties, reflecting the diversity of Seattle's population): Chicken with Cherry-Wine Sauce from the Chukar Cherry Company, Caponata from Lombrici's Organic Farm, Roast King Salmon with Pinot Noir Mustard Sauce from Cafe Sophie. Highly recommended.
Copyright 1992 Reed Business Information, Inc.

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