Edible Seattle: The Cookbook

Overview

Delicious, local, sustainable food, made with style: that's Seattle cooking, and it's a shining example of what the Edible community is all about.
 
Edible Seattle features all the fresh flavors of the northwest: crab, salmon, and Shigoku oysters; chanterelles, and apples and pears, to name just a few homegrown delicacies. Foodies will find out about Seattle favorites like a crisp Romano bean salad with Rhonda Gothberg's feta cheese; Pike ...
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Overview

Delicious, local, sustainable food, made with style: that's Seattle cooking, and it's a shining example of what the Edible community is all about.
 
Edible Seattle features all the fresh flavors of the northwest: crab, salmon, and Shigoku oysters; chanterelles, and apples and pears, to name just a few homegrown delicacies. Foodies will find out about Seattle favorites like a crisp Romano bean salad with Rhonda Gothberg's feta cheese; Pike Place Market spices; and Herbfarm's Douglas fir syrup. More than 100 recipes, along with visits to top restaurants, fine shops with local specialties, and interviews with chefs and restaurateurs make this the ultimate, beautifully photographed guide to the Seattle foodie scene. 
 
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Editorial Reviews

Publishers Weekly
Lightner, editor of Edible Seattle magazine, celebrates the treasured food traditions, dynamic people, and regional ingredients in this slim though wonderful collection of 100 recipes, tips, and techniques culled from the local chefs, bakers, bloggers, foragers, and gardeners who make up Seattle’s food community. Recipes are relatively simple, allowing natural flavors of the ingredients to remain dominant, and all take advantage of seasonal bounties, including rhubarb bruschetta, chanterelle puffs, and celeriac and chestnut gratin with amaretto-truffle cream. Each dish is labeled as vegan, dairy-free, vegetarian, and/or gluten-free, as appropriate, which is helpful for those on restricted diets. Lightner also highlights local purveyors such as James Hall at Taylor Shellfish and Georgie Smith at Wildwood Farms, which helps paint the culinary landscape of the city. Appealing side and main dishes abound, especially garlicky greens, simple braised brussels sprouts, brown sugar–brined pork chops with bacon and maple jus, and mushroom stroganoff. Sandwiches, snacks, and desserts are also plentiful and appetizing, made more so by the vibrant and palpably delicious color photos. (June)
Library Journal
The latest in the "Edible" series (Edible Brooklyn), this cookbook introduces readers to food producers and purveyors in the Puget Sound region. To showcase unique and iconic ingredients, Lightner (editor, Edible Seattle magazine) has compiled such diverse recipes as Rhubarb Bruschetta, Sunchoke and Chanterelle Hash, Pork Banh Mi, and Razor Clam Linguine. Sidebars ("Edible Tips") supplement the recipes with facts, techniques, and substitutions, and profiles and interviews appear throughout. VERDICT Evocative writing and photography distinguish this book from similar titles. For more Seattle recipes, try James O. Fraioli's Seattle Chef's Table: Extraordinary Recipes from the Emerald City and Braiden Rex-Johnson & Tom Douglas's Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market.
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Product Details

  • ISBN-13: 9781402785559
  • Publisher: Sterling Epicure
  • Publication date: 5/1/2012
  • Pages: 184
  • Sales rank: 1,379,745
  • Product dimensions: 8.42 (w) x 9.08 (h) x 0.93 (d)

Meet the Author

 Jill Lightner, the editor of Edible Seattle, has lived in the city for many years. She personally wrote all the profiles of the chefs, restaurateurs, and food producers who contributed recipes to this volume.
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