The Shoalwater Cookbook

Incredible Edibles from the Shoalwater Books

Author: Perry P. Perkins

Publisher: CreateSpace

ISBN:

Category: Cooking

Page: 54

View: 260

Mouthwatering recipes and excerpts from the novels "Just Past Oysterville" and "Shoalwater Voices."

The Best Places Northwest Desserts Cookbook

Author: Cynthia Nims

Publisher: Sasquatch Books

ISBN:

Category: Cooking

Page: 224

View: 118

Strawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Crème Brûlée, Rustic Pear Tart with Hazelnuts, Chocolate Raspberry Cake with Raspberry Swirl Ice Cream . . . let the decadence begin. From the familiar to the innovative, this tempting new entry in the popular series of Best Places cookbooks — and the only one to focus on desserts — taps into the boundless talent of the Northwest’s top pastry chefs and bakers. Gathering 80 recipes from more than 50 of the best restaurants and inns in the region, the book is divided into seven chapters: Cakes; Cookies and Bars; Custards, Mousses, and Puddings; Frozen Desserts; Fruits and Nuts; Pies and Tarts; and Special Occasions. The Best Places Northwest Desserts Cookbook is an easy-to-use resource for anyone who wants to create memorable desserts at home.

Life Is a Beach

A Vacationer's Guide to the West Coast

Author: Parke Puterbaugh

Publisher: McGraw-Hill Companies

ISBN:

Category: Travel

Page: 515

View: 520

Describes beaches along the coasts of California, Oregon, and Washington, discusses the historical background of each community, and recommends restaurants and hotels

Food Arts

Author:

Publisher:

ISBN:

Category: Food industry and trade

Page:

View: 941

Donna Hamilton's Gracious Country Inns and Favorite Recipes

Author: Donna Hamilton

Publisher:

ISBN:

Category: Cooking

Page: 224

View: 814

"Taste the experience with over 120 of the signature recipes that give each inn their unique gourmet flavor, including: Maine Summer Berry Soup with Buttermilk Ice Cream, Medallions of Venison with Sun-Dried Cherry Sauce, Cornmeal Breaded Trout with Country Ham Hominy Hash, Grilled Shrimp with Mango Salsa and Ancho Chile Mayonnaise, [and] Chocolate Sin Cake in Phyllo Pastry"--Page 4 of cover.

Holiday Collection

Author:

Publisher: Little Brown & Company

ISBN:

Category: House & Home

Page: 304

View: 449

A compendium of recipes, tips, and techniques for holiday cooking includes an assortment of kitchen-tested recipes for beverages, soups, appetizers, main courses, vegetables, salads, stuffings, and desserts, with ideas for wine selection.

The Food & Wine Holiday Cookbook

Author: American Express Food & Wine Magazine Corporation

Publisher: Amer Express Food & Wine Corporation

ISBN:

Category: Cooking

Page: 320

View: 256

The OMSI Cookbook

Oregon Museum of Science and Industry

Author: Leslie J. Whipple

Publisher:

ISBN:

Category: Cooking, American

Page: 166

View: 520

Bay and Ocean Cookbook

Ark Restaurant Cuisine

Author: Jimella Lucas

Publisher: Penguin Group USA

ISBN:

Category: Cooking

Page: 203

View: 696

Collects recipes for favorite dishes served at the Ark Restaurant, including seafood, soups, sauces, appetizers, breads, and desserts

The Great American Seafood Cookbook

Author: Susan Herrmann Loomis

Publisher: Workman Publishing

ISBN:

Category: Cookery (Seafood)

Page: 320

View: 494

At head of title: From sea to shining sea. A collection of 250 seafood recipes with instructions on the art and science of seafood cookery.

McCormick & Schmick's Seafood Restaurant Cookbook

Author: William King

Publisher: Acs Llc

ISBN:

Category: Cooking

Page: 174

View: 655

Freshness. Quality. Elegance. The McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter, the savor of Lobster and Shrimp Cr'pes, and the classic charm of Swordfish Ricotta. This beautiful book contains more than ninety recipes, ranging from the Oyster Po? Boy Sandwich to the Crab, Mango, and Avocado Tower. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the executive chef of the McCormick & Schmick's Seafood Restaurants across the country. This cookbook is perfect for the home-cook, whether cooking for entertainment, or just for the family.

Helen Brown's West Coast Cook Book

Author: Helen Evans Brown

Publisher: Alfred a Knopf Incorporated

ISBN:

Category: Cooking

Page: 423

View: 505

A new edition of a classic of American regional cooking offers more than 400 recipes and notes, comments, and creative suggestions about the rich bounty of the Pacific slope and its eclectic mix of cultures

West Coast Cook Book

Author: Helen Evans Brown

Publisher:

ISBN:

Category: Cookery, American

Page: 437

View: 157

Cinderella and Cinder Edna, who live with cruel stepmothers and stepsisters, have different approaches to life; and, although each ends up with the prince of her dreams, one is a great deal happier than the other.

Wisdom of Elders

Traditional Food Ways of Five Tribes in Western Washington

Author: Melissa E. Christy

Publisher:

ISBN:

Category: Salishan Indians

Page: 64

View: 286

Includes information and recipes from the Skokomish, Shoalwater Bay, Squaxin Island, Chehalis, and Nisqually tribes

Cookbooks by Small Presses

On Exhibit May 9-27, 1988 at the Small Press Center, 20 West 44th St., New York City

Author: Paula Matta

Publisher:

ISBN:

Category: Cooking

Page: 47

View: 154

Twain's Feast

Searching for America's Lost Foods in the Footsteps of Samuel Clemens

Author: Andrew Beahrs

Publisher: Penguin

ISBN:

Category: Biography & Autobiography

Page: 336

View: 320

One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.