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Don't know which guide to buy?  Click here for tips.

About the Bookstore
We offer most titles via the Associate Program of Amazon.com.  In essence, they pay us a percentage of the sale.  There is no increased cost to you.

Go Northwest! is a free web site that you are welcome to use without obligation.  If you would like to support Go Northwest!, simply begin every new shopping trip to Amazon.com by clicking on any book link or Amazon.com logo on our site.

How to buy
Click a book title here.  At the Amazon.com site, buying the book is basically a two-step process.
1. Click "add to shopping cart".  This step is not an obligation to buy.
2. Click "proceed to checkout".  Just follow their instructions.
3. To buy more than one book mentioned here, use your browser's "back" button to return to this bookstore, and click on the book's title.

With thanks 
We hope you enjoy your reading about the Great Northwest!  We would love to hear about your book recommendations, by email.  

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.

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.

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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