On Bainbridge Island, 35 minutes from Seattle, sits the Streamliner Diner, ``a patchwork quilt of savory experiences and warm relationships.'' It is also the source of the inventive and enticing recipes that fill this book. With the exception of staples like pie and meatloaf the restaurant eschews traditional diner food, concentrating instead on ``streamlined'' classic dishes like hunter's stew and honey pumpkin pie, and on original creations: chilled blueberry soup and wild greens bouquet, a salad with edible flowers. Immigrant-inspired foods (Czechoslovakian kolaches) and American favorites round out the range of selections; recipes move from soups to specials and are carefully, unthreateningly presented. Neither a touted, tired collection of the usual restaurant stuff nor a groundbreaking intro to a new taste, the book instead succeeds admirably at a most important goal: to tempt the palate enough to get a cook going. Illustrated. (Feb.)
The Streamliner Diner, on Bainbridge Island, Washington, is a small restaurant with a dedicated following. Its four owner/chefs serve homey food like Chicken Tamale Pie and Blueberry Lemon Challah--not exactly traditional diner fare, but still with an emphasis on breakfast and brunch dishes, hearty soups, and baked goods, including lots of pies. Their recipes are appealing, even mouthwatering, but they're not particularly unusual, making this appropriate primarily for area librarians.