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Northwest! We would love to hear about your book recommendations, by email.
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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.
You can order these books online using credit card, check or postal
money order. Just click on a title.
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.
The
Gourmet's Guide to Northwest Wines and Wineries
by Chuck Hill, Kurt Krause, Steve
Gaddis (Editor)
October 1998,
6th edition, Paperback, ? pages, (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)
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.
Found on Go Northwest! page:
Northwest Web Sites: Food &
Beverage
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 Pacific
Northwest
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.
Found on Go Northwest! page:
Northwest
Web Sites: Food & Beverage
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
& Washington
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 Oregon�s 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!
Found on Go Northwest! page:
Northwest
Web Sites: Food & Beverage
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.
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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