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Here you will find gathered in one place, the titles we have highlighted on various pages at Go Northwest! To continue browsing through the bookstore, click a place name or topic at left.
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Caprial Cooks for Friends
by Caprial Pence, Paul Yonchek (Photographer)
April 2000, Hardcover, 240 pages, (cookbook)
Portland television chef entertains in casual, robust, Northwest-style.
Connoisseurs' Handbook of the Wines of California and the Pacific Northwest
by Norman S. Roby, Charles E. Olken
October 1998, 4th edition, Paperback, 413 pages, (guidebook)
Reviews of more than 700 wineries and labels in Washington and Oregon and beyond.
Beers of the Pacific Northwest: A Beer Lover's Guide to Oregon, Washington, and
by Lisa M. Morrison
April 2011, Paperback, 208 pages
A suds-soaked adventure through the 115 key breweries and brew pubs in Oregon, Washington, and British Columbia including every brewery worth visiting, from pioneers to a new generation of start ups.
The Gourmet's Guide to Northwest Wines and Wineries
by Chuck Hill, Kurt Krause, Steve Gaddis (Editor)
October 1998, 6th edition, Paperback, (guidebook)
Over 260 Northwest wineries are reviewed and the authors have selected their favorite wines for each varietal.
The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs
by Jerry Traunfeld, Elayne Sears (Illustrator), Louise M. Smith (Illustrator)
March 2000, Hardcover, 448 pages, (cookbook)
Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner.
Hill Guides: Northwest Wine Country
by Kathleen Hill, Gerald N. Hill
October 1998, Paperback, 320 pages, (guidebook)
Montana, Oregon & Washington: The Best Organic Food Stores, Farmers' Markets &
by James Frost
January 2010, Kindle Edition, 167 KB
The ultimate tool for vegetarians, vegans and travelers looking for a healthy meal. Many restaurants are described, some featured in detail and reviewed using a unique rating system. Food stores and markets also listed.
In Season: Culinary Adventures of a San Juan Island Chef
by Greg Atkinson
October 1997, Paperback, 256 pages, (cookbook)
A gastronomic journey through the seasons that combines essays with 75 recipes.
Inside the Pike Place Market: Exploring America's Favorite Farmers' Market
by Braiden Rex-Johnson, Paul Souders (Photographer)
October 1999, Paperback, 128 pages, (non-fiction)
The book is a hybrid guidebook, photographic essay, narrative, and cookbook about the country's oldest continuously operating farmer's market.
James McNair's Salmon Cookbook
by James McNair, Patricia Brabant (Photographer)
November 1987, Paperback, 96 pages, (cookbook)
If they are not saving them, Pacific Northwesters are eating them. Once you have traveled to the Pacific Northwest you will appreciate what a great souvenir a salmon cookbook is.
John Sarich at Chateau Ste. Michelle: For Cooks Who Love Wine
by John Sarich, Lori McKean
October 1997, Hardcover, 176 pages
The culinary director at the Northwest's premium winery, Chateau Ste. Michelle, presents 120 recipes with creative menus, preparation shortcuts, ideas for special occasions, and expert advice on pairing food and wine. Full color throughout.
The Northwest Best Places Cookbook: Recipes from the Outstanding
Restaurants and Inns of Washington, Oregon, and British Columbia
by Lori McKean, Cynthia Nims
November 1996, Paperback, 280 pages, (cookbook)
The venerable Northwest Best Places travel guide heads into the kitchen with this collection of 125 recipes from its star-rated establishments.
Northwest Bounty: The Extraordinary Foods and Wonderful Cooking of the
by Schuyler Ingle,Sharon Kramis, Barbara Kafka
September 1999, revised edition, Paperback, 304 pages, (cookbook)
Well-chosen recipe selection framed in a set of skillfully crafted essays full of culinary interest makes this book a good introduction to the region through its food.
Northwest Essentials Cookbook
by Greg Atkinson
October 1999, Paperback, 272 pages, (cookbook)
The author is executive chef of the restaurant Canlis, a Northwest institution in itself, and he sets more than 150 recipes that celebrate the foods of this region in the context of personal tales and memories. He proposes a list of ingredients that define Northwest cuisine including salmon, oysters, mushrooms, berries, and perhaps surprisingly, lentils. Lentils are used to enrich the soil of the vast croplands of the Inland Empire, and are harvested in greater numbers here than anywhere else in the world.
Northwest Food & Wine: Great Food to Serve With the Wines of Oregon &
by Dan Taggart, Kathleen Taggart
October 1998, Paperback, 256 pages, (cookbook)
A collection of more than 120, appetizers, entrees, salads, and desserts, all arranged in chapters headed by a complementary grape type prominent in the making of Pacific Northwest wines.
The Pacific Northwest
by Jean Galton
October From Washington State's famous apples and Oregonï¿½s glorious wines to Idaho's signature potatoes, this New American Cooking book celebrates the best of the regional cuisine.
Pacific Northwest Berry Book: the complete guide
by Bob Krumm, James Krumm
July 1998, Paperback, 132 pages, (cookbook)
Tips and quips on how to harvest and enjoy the berries in northern California, Oregon, Washington, British Columbia, Idaho and northern Nevada. Makes a great souvenir or gift as you tell tales of the variety of pies to be found on dessert menus!
Pacific Northwest Cooking Secrets: Starring the Finest Restaurants,
Inns, and Wineries of Oregon, Washington and Canada
by Kathleen Devanna Fish
December 1998, Paperback, 272 pages, (cookbook)
Cooking secrets of the area's great chefs fill this regional cookbook.
Lovers' Guide to the Pacific Northwest: Restaurants, Markets, Recipes &
July 2014, 256 pages, Paperback
by Karen Gaudette Brewer. Find the region's best seafood places, everything from restaurants and shacks to local fishmongers and markets. Recipes from local chefs, seafood related festivals and culinary events are also included.
Washington State Bed & Breakfast Cookbook
by Carol Faino, Doreen Hazledine
July 1998, Hardcover, 320 pages, (cookbook)
Favorite recipes from about 85 different Bed and Breakfast Country Inns in the state of Washington. Tantalizing titles of some of the recipes are Banana Blueberry Muffins, Northwest Salmon Pie, Apple Breakfast Lasagna, Comeback Hash, and Paula's Easy Decadent Chocolate Trifle.
The Way We Ate: Pacific Northwest Cooking, 1843-1900
by Jacqueline B. Williams, Ruth Kirk
December 1996, Paperback, 240 pages, (non-fiction)
Starting with all-essential water, and moving on through Dutch ovens and early kitchens, the authors paint an engaging picture of the improvisational skills of early settlers and their appreciation for the bounty of the land when it came their way.
Wildwood: Cooking from the Source in the Pacific Northwest
by Cory Schreiber, Jerome Hart (Photographer), Richard Jung (Photographer)
July 2000, Hardcover, 240 pages, (cookbook)
At Wildwood, the popular Portland, Oregon, restaurant, chef Cory Schreiber cooks dishes closely tied to local foods of the Pacific Northwest. He is devoted to the plump oysters of Yaquina Bay, wild mushrooms from the slopes of the Cascade Mountains, and juicy berries from the Willamette Valley.
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Best selection of books on the Northwest.
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