Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest

Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest

by Kurt Beecher Dammeier, Laura Holmes Haddad
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Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier, Laura Holmes Haddad

The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.

Product Details

ISBN-13: 9780307346421
Publisher: Potter/TenSpeed/Harmony
Publication date: 07/31/2007
Pages: 256
Product dimensions: 7.73(w) x 10.25(h) x 0.98(d)

About the Author

Kurt Beecher Dammeier is an entrepreneur and self-taught cook. Since opening Beecher’s Handmade Cheese in Seattle in 2003, Dammeier has quickly become known as an American cheese industry expert. In addition to Beecher’s, he owns four Pasta & Co gourmet retail shops and Bennett’s Pure Food Bistro on Mercer Island, Washington, where he lives with his wife and their three sons. Visit these establishments online at www. beechershandmadecheese.com,www.pastaco.com, and www.bennettsbistro.com. Laura Holmes Haddad a former caterer and cookbook editor, is a freelance food and wine writer. You can visit her at www.gourmetgrrl.com.

Read an Excerpt

Pure Flavor

125 Fresh All-American Recipes from the Pacific Northwest
By Kurt Beecher Dammeier

Clarkson Potter

Copyright © 2007 Kurt Beecher Dammeier
All right reserved.

ISBN: 9780307346421

golden beet salad
Serves 4 to 6

Salads need not focus on the lettuce. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.


   • 1 1/4 pounds golden beets, trimmed and rinsed
   • 1 1/2 tablespoons rice vinegar
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon whole-grain or Dijon mustard
   • 1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
   • 3 tablespoons toasted walnuts
   • 1 ounce blue cheese, crumbled (1/4 cup)

Preheat the oven to 400°F.

Place the beets in a roasting pan and add water to a depth of ½ inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 ½ hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into ½-inch-thick rounds, and then cut them into ¼-inch-thick sticks. Let the beets cool to room temperature.

Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.

Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.


Excerpted from Pure Flavor by Kurt Beecher Dammeier Copyright © 2007 by Kurt Beecher Dammeier. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest 4.7 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
The recipes are easy to follow and taste delicious! My friends always ask where I get my recipes from- this is the book. The Artichoke Spread is always a hit at get-togethers, and the Lemon Risotto is my go-to recipe to freshen up our dinner menu.
Anonymous More than 1 year ago
This is such a great book. I've made many of the recipes and have had many people request that I make some over and over again; the Breakfast Strata is one of them. It is easily adaptable to many other ingredients. I especially like the Cheese section, which is very informative and helps in making substitutions to many recipes not just in this book.
Anonymous More than 1 year ago
I have made several recipes from this book. All have been excellent!!