Dishing Up? Washington: 150 Recipes That Capture Authentic Regional Flavors by Jess Thomson, Paperback | Barnes & Noble
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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From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State’s diverse food traditions shine in this guide to Washington’s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios.

Overview

From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State’s diverse food traditions shine in this guide to Washington’s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You’ll also find inspiring profiles of Washington’s local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience.

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:
529,348
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.”

Meet the Author

Jess Thomson is a food writer based in Seattle. Her work regularly appears in Sunset, Seattle Metropolitan, and Edible Seattle. She is a regular guest on Seattle’s NPR station, KUOW.

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