Northwest Essentials: Cooking with Ingredients That Define a Region's Cuisine

Northwest Essentials: Cooking with Ingredients That Define a Region's Cuisine

by Greg Atkinson
     
 

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Northwest Essentials was ahead of its time, emphasizing cooking with the local and regional ingredients available to home cooks — in this case to those who were blessed to live in the bountiful Pacific Northwest. Originally published ten years ago, it was instantly recognized as a classic. Now that everyone realizes the importance of eating locally and

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Overview

Northwest Essentials was ahead of its time, emphasizing cooking with the local and regional ingredients available to home cooks — in this case to those who were blessed to live in the bountiful Pacific Northwest. Originally published ten years ago, it was instantly recognized as a classic. Now that everyone realizes the importance of eating locally and eating in season, the book has been reissued, this time filled with beautiful photographs of the fruits, seafood, mushrooms, lentils, and hazelnuts of the region. But this isn't just a book to make any mouth water; it's a book to cook from — the recipes are simple, and they work. And the brilliant chef is also a talented writer who lures the reader into each chapter with personal stories and reminiscences.

Product Details

ISBN-13:
9781570617232
Publisher:
Sasquatch Books
Publication date:
06/01/2010
Sold by:
Penguin Random House Publisher Services
Format:
NOOK Book
Pages:
288
File size:
8 MB

Meet the Author

After launching the nationally acclaimed Friday Harbor House on San Juan Island, Greg Atkinson was drafted to revitalize the menu at Seattle's venerable Canlis restaurant in 1996. Canlis, one of the premier dining establishments in the Pacific Northwest shot from 1 1/2 stars to 4 stars in the local press and earned glowing reviews from every major food magazine in the nation. "The secret," Greg claimed "was a new focus on seasonal influences and an orientation towards sustainably-raised, local products."The author of In Season, Culinary Adventures of a San Juan Island Chef, (Sasquatch 1997) and West Coast Cooking (Sasquatch 2006) Greg is a prolific writer. He started with a weekly column for The Journal of the San Juan Islands. And this evolved into a series of Taste columns for Pacific Northwest, the Sunday newsmagazine of The Seattle Times where his lively works have appeared regularly since 1989. Greg is also a contributing editor to Food Arts. In 2001, he won the M.F.K. Fisher Distinguished Writing Award (best food story of the year) from the James Beard Foundation. Also a friendly voice on culinary trends, Greg appears weekly on "The Beat" on KUOW radio, Seattle's NPR affiliate. A Certified Culinary Professional (CCP), Greg is active in the International Association of Culinary Professionals (IACP), and serves as Convivium Leader for Slow Food Seattle. He was a guest chef on the 2005 season of the award-winning PBS series "Chef's A'field."

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