Northwest Books - Page 8

Caprial's Seasonal Kitchen: An Innovative Chef's Mouth-Watering Menus and Recipes for Easy Home Cooking

Caprial Pence

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Skagit Valley Fare: A Cookbook Celebrating Beauty and Bounty in the Pacific Northwest

Alfred; Graves, Morris; Gilkey, Richard; Wilder, Maggie; (Illustrators) Currier

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Best of the Best from Oregon Cookbook: Selected Recipes from Oregon's Favorite Cookbooks (Quail Ridge Press Cookbook Series.)

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

Truly lives up to its title! 5 out of 5 stars.
7 of 9 people found this review helpful.

In Best Of The Best From Oregon Cookbook, Gwen McKee and Barbara Moseley have collaboratively compiled more than 400 recipes drawn from seventy-nine of Oregon's leading cookbooks. From Triple Chocolate Quick Bread (Then 'til Now); Fresh Corn and Crab Chowder (All About Crab); Broccoli Noodle Salad (Thyme & The River, Too); and Mexican Lasagna (A Taste of Tillamook); to Gobbler Cobbler (Recipes and Remembering); Fish Salad Bunwiches (Clam Dishes And Rock Fishes); Cooked Greens with Bacon and Vinegar (Oregon Trail Cooking); Date Pinwheel Cookies (Grandma Jean's Rainy Day Recipes); and Ice Cream Pie (Oregon Cook Book); Best Of The Best From Oregon Cookbook is a unique and enthusiastically recommended compendium that truly lives up to its title!

Editorial Review:

From Cracked Dungeness Crab to Grilled Citrus Salmon to Huckleberry-Cherry Pie, Oregon serves it up fresh! Herein lies a true cornucopia of superb recipes that will take you on a tasteful tour through the diverse and beautiful state of Oregon.

Seventy-nine of the state's most popular cookbooks have chosen nearly 400 of their favorite recipes to include in this comprehensive collection—a unique study on how Oregonians like to cook. Included with the scrumptious recipes are photographs, illustrations and interesting facts about the state.

Oregon was the tirty-third state to join the Union, and ironically is the tirty-third volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series.

The Kingston Hotel Cafe Cookbook: Free-Spirited Recipes to Warm the Soul

Judith Weinstock

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

No need to be a customer of the restaurant to love this. 5 out of 5 stars.
4 of 4 people found this review helpful.

This cookbook is a delight, mixing fresh, seasonal ingredients in surprising but always appetizing ways -- and best of all, using recipes that are not arcane or terribly time-consuming (but do expect to spend a fair amount of time chopping). My personal favorites are two unusual summer dishes, one a fruit gazpacho and the other a hot blueberry soup with coconut milk and lime. Yum! I *will* seek out the restaurant when next I'm in the Pacific Northwest.

Full of creative and mouth-watering recepies! 5 out of 5 stars.
1 of 1 people found this review helpful.

The recipes in this book hold up to the high quality of food served in the restaurant. I have spent many mornings munching on fresh homemade scones, and my palate waters at the thought of the many varied deserts inside. Every recipe is a treasure in itself, and no kitchen can truly be complete without them.

We've waited for Judith¹s Recipes and it was well worth it! 5 out of 5 stars.
1 of 1 people found this review helpful.

The Kingston Hotel Cafe has been my family and friends favorite place for the best food on the Kitsap peninsula. Now to be able to recreate all my favorite recipes from Braided Salmon and Halibut with Sorrel sauce to the Hazelnut Torte and all her wonderful soups is very exciting. The cook book is fabulous as is the author who has created it. Thanks Judith!!!

The Pacific Northwest (Williams-Sonoma New American Cooking)

Jean Galton

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

A Great Addition to the WS-New American Cooking Series 5 out of 5 stars.
2 of 2 people found this review helpful.

This is a great addition to the WS Library, and will be to any cookbook reader's library. The Pacific Northwest has easy to follow recipes that are true to the regions bounty. As with all WS books, the pictures can write a story themselves. I especially like the sections that go into the history of the regional produce and what florishes naturally in the Northwest climate. This is a true representation of what makes that area of our country so unique. Reading the book has made me want to take a trip back there.

Editorial Review:

With a maritime bounty ranging from salmon to crab and a forest harvest that includes prized porcini and truffles, the Northwest harbors abundant culinary resources. The region’s diverse climate is matched by an equally diverse range of growing conditions. The result is a rich bounty of local products, from Washington State’s famous apples and Oregon’s glorious wines to Idaho’s signature potatoes. The Pacific Northwest celebrates the best of this regional cuisine.

The Way We Ate: Pacific Northwest Cooking, 1843-1900

Jacqueline B. Williams

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Pleasing Prose 5 out of 5 stars.
4 of 5 people found this review helpful.

Jackie Williams is a friend of ours, a fellow collector of spud-abilia and appreciator of the potato, who has written several cookbooks as well as a fine food history work, Wagon Wheel Kitchens, Food on the Oregon Trail. Happily we can say that her newest book is a superb sequel, looking in on the pioneers once they reached their new home bases. Jackie has researched this subject down to the last eggless cake and translates all her findings into pleasing prose.

Starting with all-essential water, then moving from early kitchens--every woman wanted a proper cookstove, but many made do with Dutch ovens over hot coals--to the perils of pickling , Jackie Williams paints an engaging picture of the improvisational skills of early settlers and their appreciation for the bounty of the land when it came their way.

More of a history book than a cookbook - still very good. 4 out of 5 stars.
0 of 0 people found this review helpful.

The history of food fascinates me, and early american history is no exception. This is a very good recounting of early cooking and preservation methods in the pacific northwest. Note some people who glimpsed it on my desk were disappointed, thinking it a cookbook. It isn't intended to be one. It is, however, a very good review of how people ate given the times in which they lived. Some basic information about early preservation, pickling, flour processing and sugar. Let's just say that we should all be really glad our modern staples are regulated by the government somewhat!

I quite enjoyed it. Even if you don't typically like history books, if food fascinates you, give this a whirl. It's full of tasty trivia.

Salmon Patties & Rosehip Pie: An Artists Cookbook from Halibut Cove, Alaska

Marian T Beck

Amazon Price: $12.89 List Price: $18.95 Not yet published By: Alaska Northwest Books

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Artisan Cheese of the Pacific Northwest: A Discovery Guide

Tami Parr

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Alaskan Halibut Recipes

Cecilia Nibeck

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Creative ways to serve halibut! 4 out of 5 stars.
3 of 3 people found this review helpful.

No longer will I be at a loss for what to do with my halibut! This cookbook serves up over 200 recipes that prove fish does not equal boring! The recipes are organized by type of dish: Soups and appetizers, and main courses. You'll find all the standard fare like halibut chowder, halibut in beer batter, halibut cutlets, broiled halibut with vegetables, etc., but you'll also find exotic tastes from around the globe, such as halibut kedgeree, halibut hawaii, halibut with Banana, spicy halibut creole, easy cioppino, thai halibut pudding, japanese skewered halibut, and even something called muchli moolu, which features coconut milk. While I can't vouch for the absolute authenticity of the recipes from other places, I can say that the recipes I've tried are delicious and feasible for the home cook.

I took off one star because the recipes could be better organized, and one of the recipes I made was a bit bland. However, the spiral binding is a great feature that allows the book to lay open.

Northwest Best Places Cookbook, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, and British Columbia

Cynthia C. Nims

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Customer Reviews:
Total reviews: 2 Average rating: 3.5 of 5

Creative, but completely untested recipes 2 out of 5 stars.
1 of 1 people found this review helpful.

I owned this cookbook for two yearnow, and cooked many of the recipes from each section; It seems that most of these recipes were just thoughtlessy typed up and bound together. Did Cynthia Nims actually cook anything out of here herself? Expect to cook each recipe multiple times to adjust cooking times and get a handle on prep times which can balloon out of proportion. These recipes are from restaurants so expect large amounts of heavy cream and butter in everything. Also, expect to search for at least one or two ingredients in every recipe. A quick example: "Hazelnut French Toast" sounds easy and delicious right? Well have fun driving to Langely, WA for a loaf of artisan hazelnut bread. Of course you could substitute a "rustic country bread" but then you would have "Rustic Country French Toast". That's just idiotic in my opinion. Thanks to the chefs who've created some wonderful sounding dishes, and bullocks to Nims for profiting off her rubish editing. You're better off going to these restaurants, which is probably what this book is...a glorified advertisement.

Editorial Review:

Northwest Best Places Cookbook, Volume 2 features 125 more of the most-requested recipes from the star-rated restaurants, hotels, and inns featured in the best-selling Best Places Northwest guide. Dishes hail from Eugene, Oregon (Smoked Salmon Cakes with Celery Root Remoulade), Portland (Grilled Beef with Grapes), Seattle (Forest Mushroom Bisque), Vancouver (Grilled Tamarind-Glazed Quail), and all points in between.