Dishing Up? Washington: 150 Recipes That Capture Authentic Regional Flavors
  • Dishing Up? Washington: 150 Recipes That Capture Authentic Regional Flavors
  • Dishing Up? Washington: 150 Recipes That Capture Authentic Regional Flavors
  • Dishing Up? Washington: 150 Recipes That Capture Authentic Regional Flavors
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Dishing Up? Washington: 150 Recipes That Capture Authentic Regional Flavors

by Jess Thomson
     
 

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Savor the outstanding flavors of Washington with recipes that celebrate the abundant seafood, fertile farmland, and world-class chefs and winemakers that make the state a culinary star. From freshly caught fish to wild mushrooms and just-off-the-tree orchard fruits, vibrant local ingredients elevate dishes such as Grilled Salmon with Spring Garden Saag, Warm

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Overview

Savor the outstanding flavors of Washington with recipes that celebrate the abundant seafood, fertile farmland, and world-class chefs and winemakers that make the state a culinary star. From freshly caught fish to wild mushrooms and just-off-the-tree orchard fruits, vibrant local ingredients elevate dishes such as Grilled Salmon with Spring Garden Saag, Warm Foraged Mushroom Salad, and Summer Cherry Goat's Milk Frozen Yogurt to new heights. Open a bottle of local wine, choose a recipe (perhaps one from a favorite chef!), and serve up Washington's bounty.

Editorial Reviews

The Seattle Times
“A culinary journey through some of Washington’s signature restaurants, providing 150+ accessible home recipes that give you a taste of our state’s best ingredients and personalities. … Thomson is one of my favorite food writers as well as a top recipe developer – you can count on her recipes to work.”

From the Publisher
“A culinary journey through some of Washington’s signature restaurants, providing 150+ accessible home recipes that give you a taste of our state’s best ingredients and personalities. … Thomson is one of my favorite food writers as well as a top recipe developer – you can count on her recipes to work.”

Product Details

ISBN-13:
9781612120287
Publisher:
Storey Books
Publication date:
11/20/2012
Pages:
288
Sales rank:
878,260
Product dimensions:
7.30(w) x 9.20(h) x 0.80(d)

What People are saying about this

Maria Hines
“Jess’ book is a tribute to the beautiful products that are grown, raised and foraged in Washington. She translates the vitality of local ingredients onto these pages in approachable recipes that allow the brightness of the state’s bounty to shine through. This book will excite you to seek out your local farmers and cook in new, creative, healthy, and even ethnically-inspired ways. It allows you to cook like a chef from your own kitchen.”
chef/owner of Golden Beetle and Tilth Maria Hines
“Jess’ book is a tribute to the beautiful products that are grown, raised and foraged in Washington. She translates the vitality of local ingredients onto these pages in approachable recipes that allow the brightness of the state’s bounty to shine through. This book will excite you to seek out your local farmers and cook in new, creative, healthy, and even ethnically-inspired ways. It allows you to cook like a chef from your own kitchen.”

Kathy Casey
“Serving up a sampling of just what makes Washington such a food-lover’s haven is a monumental task, and Jess Thompson has done it beautifully. Dishing Up Washington gives every facet of this state’s food culture a chance to shine—from our abundant fruit and vegetable crops and the bounty of the sea and rivers, to local wine, wild-foraged delicacies, and the inimitable spirit ofthe Washingtonians who bring them all to the table. With its dazzling photography and mouthwatering recipes, this book is a perfect snapshot of life (and all things edible) in the Pacific Northwest.”

Seattle Chef/Owner and Restaurateur Tom Douglas
"If you want to know what gives Seattle’s dining scene its vitality, read Dishing up Washington.Jess Thomson lets you “Meet the Producer,” and by that I mean the winemakers, cheesemakers, beekeepers, ranchers, foragers, farmers, and fishermen throughout the state who stock our restaurant larders so bountifully, enthusiastically, and deliciously.”

Rebekah Denn
“Jess Thomson is the the best culinary guide I could imagine. She has an eye for Washington's defining dishes, and she also introduces us to the farmers and chefs and great stories behind the food. Her recipes are among my kitchen staples — they're clear, delicious, original, and they always work.”
Lara Hamilton
“With her remarkable sense of flavor, knack for creating recipes that always work, and characteristic wit, Jess Thomson gives us a beautiful book that perfectly captures Washington’s produce and the personalities that bring it to our table. She’s translated some of my favorite restaurant recipes for home cooking, and offers inspiring ways to use ingredients, both unusual and familiar. And with Lara Ferroni’s gorgeous photos, it’s a book I’ll turn to often, whether I’m looking for recipes or just looking for a great read.“

Tom Douglas
"If you want to know what gives Seattle’s dining scene its vitality, read Dishing up Washington.Jess Thomson lets you “Meet the Producer,” and by that I mean the winemakers, cheesemakers, beekeepers, ranchers, foragers, farmers, and fishermen throughout the state who stock our restaurant larders so bountifully, enthusiastically, and deliciously.”
The Seattle Times Rebekah Denn
“Jess Thomson is the the best culinary guide I could imagine. She has an eye for Washington's defining dishes, and she also introduces us to the farmers and chefs and great stories behind the food. Her recipes are among my kitchen staples — they're clear, delicious, original, and they always work.”

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