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The Northwest Essentials Cookbook: Cooking With the Ingredients That Define a Regional Cuisine

Atkinson, Greg

23 ratings by Goodreads
ISBN 10: 1570611793 / ISBN 13: 9781570611797
Published by Sasquatch Books, Seattle, Washington, U.S.A., 1999
Condition: Fine Soft cover
From oddduckbooks (silverdale, WA, U.S.A.)

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Pages # 262 Cover: Clean shelving, creasing Fnt/BK Inside Pages: Clean Paste Downs: Clean Fnt/BK Free Front Pages: Clean Fnt/Bk Free Back Pages: Clean Foreedge: Clean Half Title Page: Clean Title Page: Clean Spine: Tight Corners: Clean. Bookseller Inventory # 007052

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Bibliographic Details

Title: The Northwest Essentials Cookbook: Cooking ...

Publisher: Sasquatch Books, Seattle, Washington, U.S.A.

Publication Date: 1999

Binding: Paperback, Fine

Book Condition:Fine

Signed: Signed by Author

Book Type: Cook Book

About this title

Synopsis:

Award-winning chef Greg Atkinson explores and savors the Northwest cuisines signature ingredients including oysters, Dungeness crabs, king salmon, cherries, and hazelnuts.

Without crisp apples, wild salmon, sweet hazelnuts, mint from the garden, and spot prawns, there would be no such thing as Northwest cuisine. In this big-hearted cookbook, Greg Atkinson celebrates these and other regional treasures with a cooks knowledge and a locals love of place. Join Atkinson on a culinary tour of these special ingredients as he explains which oysters can stand up to cooking, which apples make the best pies, and how to use cherries in both savory and sweet dishes. With more than 150 choice recipes, this is sure to become an essential cookbook.

Review:

Apples, salmon, wild mushrooms, and Dungeness crab--these are some of the ingredients celebrated in Greg Atkinson's The Northwest Essentials Cookbook, an exploration of regional bounty and the cooking it inspires. Atkinson, food writer and chef at Canlis in Seattle, offers 150 accessible recipes peppered with personal culinary narratives evoking his own Northwest "journey." Readers interested in one of the country's most fertile and gastronomically distinguished regions, and those seeking straightforward yet polished recipes for its cooking, should be delighted.

Organized by the ingredients (which, in addition to the above, include stone fruit, herbs, berries, oysters, and mussels, among other seafood), the book features recipes for the likes of Pork Tenderloin Sautéed with Morels, Grilled Singing Scallops on the Half Shell, and Warm Chocolate Hazelnut Cake. There's a definitive recipe for apple pie, a marvelous Dungeness crab gumbo and, among more modish offerings, Flame-Broiled Arctic Char with Cherry Salsa. If Atkinson's introductory essays on, for example, an early morning encounter with a wave-skimming salmon strain for effect, his recipes are always inviting and his culinary information comprehensive. Of particular interest and usefulness are his chapter-by-chapter investigations of apple, salmon, herb, and other food varieties (his discussion of apple types--he favors the jonagold for all-purpose use--is particularly good). Infused with a love of food and respect for ingredients treated simply, Atkinson's book does full justice to the richness of the culinary Northwest and its cooking. --Arthur Boehm

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