Northwest Books - Page 9

Winterlake Lodge Cookbook: Culinary Adventures in

Kirsten Dixon

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Chef Kirsten Dixon has successfully built her culinary reputation on the coupling of two themes: world-class cuisine and America's Last Frontier. Hailed by Bon Appetit, the James Beard House, Food Illustrated, the House of Blues, and Esquire, among many reviewers, Kirsten Dixon's elegant regional cuisine continues to excite international enthusiasm. Winterlake is one of three remote Alaska lodges operated by Kirsten and her husband; Carl. Nestled along the Iditarod Trail in the Alaska Range, Winterlake is accessible only by small plane, dog team, or snowmobile. Visitors are invariably gratified to sample her stylish fare along with log-cabin hospitality. In THE WINTERLAKE LODGE COOKBOOK, Kirsten divides the year into seasons, then commingles memoir and cooking lessons, inviting readers into this adventurous life. Lavishly illustrated with images of food, wildlife, and unsurpassable landscapes, this long-awaited sequel to Kirsten's RIVERSONG LODGE COOKBOOK (page 54) is as visually sumptuous as are her inspired recipes.

Hibrow Cow

Gordon R. Nelson

List Price: $9.95 By: Alaska Northwest Books Amazon Marketplace: 14 new & used starting at $2.72

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Pacific Northwest Seafood Cookery

Stan Jones

Amazon Price: $14.95 List Price: $14.95 Usually ships in 9 to 13 days By: Stan Jones Pub Inc Amazon Marketplace: 19 new & used starting at $3.17

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

Great New Seafood 5 out of 5 stars.
0 of 0 people found this review helpful.

This is the best book I've found and used for just about every sea food you can imagine. I've cooked octopus, kelp, urchins and with these recipes, plus great new dishes for halibut, rockfish, salmon, shad and the like. What I enjoy about these recipes is that they don't require exotic ingredients. Most kitchens already have what you need. If you enjoy Northwest seafood as much as I do, you'll enjoy this book.

Editorial Review:

The ultimate sea-to-table guide for Pacific Northwest seafood lovers.

320 delicious yet easy to prepare recipes for salmon, clams, squid, oysters, halibut, rockfish, sturgeon, smelt, cod, shad, crab, and the Northwest unique--crayfish, kelp, sea cucumbers, mussells, urchins, scallops, abalone, octopus and much more. Plus soups, chowders, stuffings, sauces, butters. Helpful how-to-prepare illustrations for converting wild catches into wonderful meals by buying, storing, cleaning, filleting, shucking, scaling, slicing, steaming and steaking

Recipe, Please: Favorite Recipes From Colorado Restaurants

Amazon Price: $12.80 List Price: $16.00 Usually ships in 6 to 11 days By: Johnson Books Amazon Marketplace: 21 new & used starting at $2.50

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Deliciously Superb!! 5 out of 5 stars.
0 of 0 people found this review helpful.

I love this book!

I have been clipping out recipes from the Rocky Mountain News from the "Recipe, Please" section.

Now MANY of the delicious recipes from top Colorado chefs and restaurants are included in 1 book.

WONDERFUL!!

Showcases 166 dishes 5 out of 5 stars.
0 of 0 people found this review helpful.

Recipe, Please by "Rocky Mountain News" food editor Marty Meitus is a compendium of recipes drawn from many of Colorado's best restaurants and most accomplished chefs. Original published in Marty's popular weekly newspaper column, Recipe, Please showcases 166 dishes that range from Portobello Mushrooms Stuffed with Lobster, Crab, and Goat Cheese from Paul's Catering; to Mixed Greens with Penne and Grilled Chicken and Lemon Basil Vinaigrette from Augustine Grill; to Seared Scallops with Roasted Red and Yellow Pepper Sauces from O's Steakhouse; to Wolfgang Puck's "Grand Cafe Key Lime Pie from Wolfgang Puck's Grand Cafe. A superb regional cookbook, the dishes comprising Recipe, Please are as kitchen cook friendly as they are palate pleasing and appetite satisfying!

Savor Washington Cookbook: Washington's Finest Restaurants Their Recipes & Their Histories (Savor Cookbook) (Chuck & Blanche Johnson's Savor Cookbook)

Blanche Johnson, Chuck Johnson

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Veg Out Vegetarian Guide to Seattle and Portland

George Stevenson

Amazon Price: $10.36 List Price: $12.95 Usually ships in 24 hours By: Gibbs Smith, Publisher Amazon Marketplace: 46 new & used starting at $0.01

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

VegOut Vegetarian Guide Series< BR> Gibbs Smith, Publisher, offers two new titles in our groundbreaking new vegetarian and vegan guidebook series. City specific, these guidebooks provide everything that a vegetarian or vegan diner needs to know to enjoy a meal out: < BR> -Listings of hundreds of restaurants, greenmarkets, and cafes< BR> -Ratings for each restaurant, including price, atmosphere and cuisine< BR> -Must-know details about each venue's culinary offerings< BR> -Contact and location information, including a foldout, color, site-specific map of the city< BR> VegOut: Vegetarian Guide is a registered trademark of Gibbs Smith, Publisher. George Stevenson grew up in Europe and the Southern U.S. He sharpened his skills working in kitchens throughout the Southeast and Seattle, such as Seattle's Lowell-Hunt Catering, Fuller's Restaurant, and Nashville's Sunset Grill. George is a graduate of the New England Culinary Institute and the University of the South in Sewanee, Tennessee.< BR>

Between the Lakes: A Collection of Michigan Recipes (A Junior League of Saginaw Valley Cookbook)

Junior League of Saginaw Valley Inc

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Editorial Review:

Take a visual and culinary trip Between the Lakes! Michigan is unrivaled in its natural beauty and abundant resources, and this book celebrates the wonders of the Great Lake State. Featuring stunning illustrations by local artists, and recipes ranging from simple family fare to challenging gourmet events, this book, like the state it represents, has something for everyone. A 2005 Northeast Regional Winner of the Tabasco Community Cookbook Award.

Wines of the Pacific Northwest

Lisa Shara Hall

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

An amazingly thorough look at an emerging wine region 5 out of 5 stars.
6 of 6 people found this review helpful.

This book offers all levels of wine lovers great information. While the geographically-organized chapters are heavy on trechnical topics, the author really tries to explain the reasons each area makes wine and what influences its taste, without talking down to the reader. It also makes a super resource for someone who seeks a touring guide. Every producer in each region is profiled, too, with comprehensive contact information, making planning a wine tour easy. The photos of both winemakers and vineyards are also wonderful. For anyone who loves NW wines or wants to understand them better, this book can't be beat.

Editorial Review:

Wines of the Paci?c Northwest explores the history, wine laws, terroir, viticulture, vini?cation, and producers of Washington and Oregon. It identifies and describes the main wine regions within each state, and features profiles of the main wine producers. There are detailed maps of all the wine-producing areas and wineries, and an in-depth exploration of key influences on the wines—with contemporary issues such as Biodynamics, organic practices, and foreign investment accorded special attention.

A Cache of Recipes: From the Kitchens of Camp Denali and North Face Lodge

Laura Cole

List Price: $19.95 By: Alaska Northwest Books Amazon Marketplace: 9 new & used starting at $3.00

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

My review/rating is based upon actually eating the food 5 out of 5 stars.
0 of 0 people found this review helpful.

I am not a cook and can't really tell you how good/bad this cookbook is. What I can tell you is that I stayed at Camp Denali and the food was great (although not enough chocolate based desserts IMHO and since it is the northwest, maybe a bit more fresh salmon would've been nice). In skimming through this book, I did recall some of the food that I ate while there. If the book is representative of the food served at Camp Denali then you will probably be happy with the outcome of the recipes. Enjoy!

Thyme & the River: Recipes from Oregon's Steamboat Inn

Sharon Van Loan, Pat Lee, Dan Callaghan, E. J. Carr

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