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Zusatztext "A culinary journey through some of Washington's signature restaurants! providing 150+ accessible home recipes that give you a taste of our state's best ingredients and personalities. ? Thomson is one of my favorite food writers as well as a top recipe developer - you can count on her recipes to work." Informationen zum Autor Jess Thomson is a food writer based in Seattle. Her work regularly appears in Sunset, Seattle Metropolitan, and Edible Seattle. She is a regular guest on Seattle’s NPR station, KUOW. Klappentext Savor the outstanding flavors of Washington with recipes that celebrate the abundant seafood, fertile farmland, and world-class chefs and winemakers that make the state a culinary star. From freshly caught fish to wild mushrooms and just-off-the-tree orchard fruits, vibrant local ingredients elevate dishes such as Grilled Salmon with Spring Garden Saag, Warm Foraged Mushroom Salad, and Summer Cherry Goat's Milk Frozen Yogurt to new heights. Open a bottle of local wine, choose a recipe (perhaps one from a favorite chef!), and serve up Washington's bounty. Zusammenfassung From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State’s diverse food traditions shine in this guide to Washington’s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You’ll also find inspiring profiles of Washington’s local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience. Inhaltsverzeichnis Foreword by Ethan StowellIntroduction1 Starters2 Soups3 Salads4 Sides5 Meatless Mains6 Poultry7 Pork8 Red Meats & Game9 Fish & Shellfish10 Endings11 Breakfast & Brunch12 Snacks, Drinks & Put-UpsRecipe Contributors and SuppliersA Menu for Every OccasionIndex...
