Best of Taste: Flavors of the Pacific Coast

Overview

Chef John Sarich, host of the acclaimed television series, Best of Taste: Flavors of the Pacific Coast, now presents a collection of culinary creations in this, his third cookbook.

John Sarich celebrates live on the Pacific Coast and its amazing convergence of cultures. From Alaska to Mexico, and from the Far East to Australia, the Pacific Coast boasts a wide availability of cooking styles. At the heart of this stunning book is the cultural diversity of flavors. Exemplified in ...

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Overview

Chef John Sarich, host of the acclaimed television series, Best of Taste: Flavors of the Pacific Coast, now presents a collection of culinary creations in this, his third cookbook.

John Sarich celebrates live on the Pacific Coast and its amazing convergence of cultures. From Alaska to Mexico, and from the Far East to Australia, the Pacific Coast boasts a wide availability of cooking styles. At the heart of this stunning book is the cultural diversity of flavors. Exemplified in his recipe Seared Sea Scallops with Wasabi Cream, Sarich utilizes a classic Old World technique and spices it with Japanese wasabi to flavor succulent Alaskan scallops. Similarly, the Pacific Rim Style Crab and Vermicelli mixes flavors of Vietnam and Thailand with a Northwest specialty, fresh Dungeness crab.

Best of Taste: Flavors of the Pacific Coast is a collection of over 100 recipes, accentuated with cooking tips and wine notes. John's innovative approach to matching food and wine reflects his unique culinary background and incredible knowledge of wine. You'll find his chart, Guide to Pairing Food and Wine, a stimulating resource in planning your own culinary celebrations.

About the Author:
John hosts widely distributed international television series Best of Taste, and hosted Emmy-nominated cooking series Taste of the Northwest for four years. This is his third book. John founded Seattle's acclaimed Adriatica Restaurant and Dalmacija Ristoran. Esquire magazine has named John one of America's "hottest new chefs" and The Seattle Times picked him as one of Seattle's top five chefs. John is currently Culinary Director for Washington's Chateau Ste. Michelle winery and he conducts special events worldwide.

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Editorial Reviews

Joan Brunskill
"...ranges as wildly and deliciously as his television series. [He employs] Asian cuisines, European techniques and Southwestern style."
Associated Press
Roger Downey
"...emphasizes simple preparation of fresh local ingredients, and includes recommended wines to accompany each menu.
John Sarich is not just for locals anymore."
Seattle Weekly
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Product Details

  • ISBN-13: 9780970805003
  • Publisher: Sea-Hill Press, Incorporated
  • Publication date: 4/1/2001
  • Pages: 224

Read an Excerpt

Crab Cakes

No crab dinner can possibly be complete without a crab cake, and this is my favorite way to make it. Serve these wonderful crab cakes with rémoulade sauce.

Serves 4

Crab Cakes:

1 pound (450 g) Dungeness crab meat

1 small red bell pepper, cored and diced

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh Italian parsley

1 small yellow onion, grated

1 small Granny Smith apple, peeled, cored, and grated

1 teaspoon lemon juice

Splash hot red pepper sauce

1/2 cup (113 g) mayonnaise

1/2 teaspoon finely ground white pepper

Salt to taste

1 cup (125 g) fine dry bread crumbs

2 tablespoons butter

Rémoulade Sauce:

1 clove garlic, mashed

1 large shallot, finely chopped

1 teaspoon capers, coarsely chopped

1 tablespoon chopped dill pickle

Squeeze of lemon

1/4 teaspoon paprika

1 teaspoon chopped fresh tarragon

1/2 teaspoon Dijon mustard

1/2 cup (113 g) mayonnaise (substitute plain yogurt )

Salt to taste

For the crab cakes, in a large mixing bowl, combine crab meat, red pepper, tarragon, parsley, onion, apple, lemon juice, red pepper sauce, and mayonnaise. Add white pepper and salt to taste. Roll and shape crab mix into 1 1/2" (3.8 cm) balls, flatten to 3/4" (2 cm), and lightly coat on both sides with bread crumbs. Heat a heavy frying pan to medium; add butter and sauté crab cakes on both sides until light brown.

For the rémoulade sauce, mix all ingredients together until smooth. Serve with crab cakes.

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Introduction

In my position I travel frequently, all around the world, and am heavily influenced by each region that I visit. Wherever I go, I always keep the Pacific Coast staples in mind. But I am also shaped by my own Croatian heritage, so even my West Coast recipes have a Mediterranean touch. The abodanza, or abundance, of ingredients and styles of food to chose from makes me, and you, very lucky.

One of the greatest advantages to living on the Pacific Coast is the amazing convergence of cultures. The wildly diverse makeup of the Pacific Coast region, long blessed by strong currents of immigration, contributes not only many highly influential Asian cuisines, but also Southwestern spice and the Old World techniques of Europe. Chefs on the coast do well to incorporate all of these, including the fabulous array of fresh local ingredients, to create fusion cuisine that could apply European method to Asian ingredients, or vice versa.

When thinking of creating a meal, one must think not only of the style and flavor of the dish, but also of the season. When you use only the freshest ingredients available, you have to constantly change your menu, so you can be sure to always have the most varied fare in town. It is part of the joy of cooking to use your region¹s bounty to its fullest.

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