From the Publisher
“Between Kurt Dammeier’s quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in Pure Flavor are pure joy for anyone who understands the magical relationship between passion and great food.”
--Laura Werlin, author of The All American Cheese and Wine Book
"Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods."
"It wasn't too many years ago that we were hard-pressed to come up with a definition of "Pacific Northwest cuisine." Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't quite certain if the roots of our culinary heritage were deep enough. If only we had been privy to a copy of Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier with Laura Holmes Haddad, the debate would have been clearly won by local advocates… [Pure Flavor is] the sort of book that cooks will reach for when entertaining special guests or simply putting dinner on the table. The recipes are easy to prepare, taste sensational and are visually beautiful…The lovely photography captures the beauty and spirit of the Northwest, and of the recipes presented in the book. It's a visual pleasure."
The proprietor of "that awesome mac and cheese place" in Seattle's Pike Place market has created a cookbook that also serves as a "who's who" in Seattle artisanal food production. As the subtitle suggests, the recipes showcase Pacific Northwest superstars such as salmon, crab, mushrooms and cherries, and the purveyors who make and sell the very best of all of them. Many of the recipes suggest particular brands, and the back of the book includes a list of Seattle markets, food shops and restaurants. In this way, the book can feel a bit like a cross-pollinating marketing brainchild, with many shoulders being patted. The book will likely be most helpful as a culinary guidebook for Seattle residents and frequent visitors. Many of the recipes tread some familiar boards, but several stand out as fresh and original: fresh tomato and cheese curd salad, and Dungeness crab mac and cheese. The title refers to Dammeier's practice of using only the freshest of ingredients, ones that "reflect the natural rhythm of the seasons." Though there are some nods throughout to the seasonality of certain ingredients, the book could go further toward helping the home chef navigate the increasingly murky waters of food origin. (July)Copyright 2007 Reed Business Information
Dammeier loves good food, especially good cheese. In 2003, he opened Beecher's Handmade Cheese, the first fine artisan cheese shop in Seattle's famed Pike Place Market. Since then, he has acquired Pasta & Co and four neighborhood shops selling all-natural, gourmet prepared food and opened Bennett's Pure Food Bistro just outside of Seattle. Here, he provides 125 simple but mouth-watering recipes featuring the bounty of the Pacific Northwest, from Dungeness Crab Mac and Cheese to Summer Berry Parfait. There are detailed boxes on ingredients and techniques, sidebars on local "food icons," and full-page color photographs throughout. For most collections.