Pike Place Public Market Seafood Cookbook
Pike Place Public Market Seafood Cookbook

Author: Braiden Rex-Johnson

Publisher: Ten Speed Press

Published: 2005-06-01

Total Pages: 156

ISBN-13: 9781580086806

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For close to 100 years, Seattle's Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover's paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home. • A full-color, gift edition seafood cookbook from Seattle's Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market's people, sites, and seafood. • Features information on sustainable fisheries and preservation. • Includes a brief history of the Pike Place Public Market. • Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

Pike Place Public Market Seafood Cookbook
Pike Place Public Market Seafood Cookbook

Author: Braiden Rex-Johnson

Publisher: Ten Speed Press

Published: 2012-02-01

Total Pages: 146

ISBN-13: 1607743779

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For close to 100 years, Seattle's Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover's paradise. In this cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is perfect for any seafood-loving soul. • A full-color seafood cookbook from Seattle's Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market's people, sites, and seafood. • Features information on sustainable fisheries and preservation. • Includes a brief history of the Pike Place Public Market. • Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

Pike Place Market Cookbook
Pike Place Market Cookbook

Author: Braiden Rex-Johnson

Publisher:

Published: 2003

Total Pages: 0

ISBN-13: 9781570613197

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With more than 150 recipes (including 65 new ones), profiles of farms and businesses, and anecdotes about the market, the best-selling Pike Place Market Cookbook is a lively showcase for the ethnic diversity, seasonal Northwest produce, and fine dining of this food lover's mecca. This revised edition reflects the increasing popularity of the market and its wide range of eating possibilities. New recipes this time include Chilled Yellow Taxi Tomato Soup (from Earth and Ocean restaurant), Dungeness Crab Piquillo Peppers (The Spanish Table), and Lamb Burgers with Balsamic Glazed Onions (Cafe Campagne). New sidebars cover Best Breakfast Spots, Organic Produce at the Market, dozens of illustrations, and more.

Inside the Pike Place Market
Inside the Pike Place Market

Author: Braiden Rex-Johnson

Publisher:

Published: 1999

Total Pages: 0

ISBN-13: 9781570611766

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The famed market comes alive in this book of photographs and profiles (20 market recipes included!). A nine-acre village in the middle of downtown, the market is home to farmers, fishmongers, craftspeople, even a tattoo artist.

Pacific Northwest Wining and Dining
Pacific Northwest Wining and Dining

Author: Braiden Rex-Johnson

Publisher: John Wiley & Sons

Published: 2007-10-22

Total Pages: 292

ISBN-13: 0471746851

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A beautiful cookbook and guide to the Pacific Northwest's vibrant wine and culinary scene Blessed with abundant seafood, wonderful produce, and bountiful vineyards, the Pacific Northwest has spawned a unique culinary culture. In this dazzling cookbook, Braiden Rex-Johnson takes us along as she visits the region's most accomplished chefs and winemakers, showcasing the dishes and wines that have made the Pacific Northwest a gastronomic mecca. Brimming with stories and lore, illustrated with 186 gorgeous color photos, and featuring 113 recipes and wine pairings, Pacific Northwest Wining and Dining brilliantly brings to life this region's special culinary character.

Seattle Chef's Table
Seattle Chef's Table

Author: James Fraioli

Publisher: Rowman & Littlefield

Published: 2012-06-05

Total Pages: 209

ISBN-13: 0762787066

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Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.

Food Trucks
Food Trucks

Author: Heather Shouse

Publisher: Ten Speed Press

Published: 2011-04-26

Total Pages: 211

ISBN-13: 1607740656

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With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks, she gives readers a page-by-page compass for finding the best movable feasts in America. From decades-old pushcarts manned by tradition-towing immigrants to massive, gleaming mobile kitchens run by culinary prodigies, she identifies more than 100 chowhound pit-stops that are the very best of the best. Serving up everything from slow-smoked barbecue ribs to escargot puffs, with virtually every corner of the globe represented in brilliant detail for authentic eats, Food Trucks presents portable and affordable detour-worthy dishes and puts to rest the notion that memorable meals can only be experienced in lofty towers of haute cuisine. The secrets behind the vibrant flavors found in Vietnamese banh mi sandwiches, Hungarian paprikash, lacy French crepes, and global mash-ups like Mex-Korean kimchi quesadillas are delivered via more than 45 recipes, contributed by the truck chefs themselves. Behind-the-scenes profiles paint a deeper portrait of the talent behind the trend, offering insight into just what spawned the current mobile-food concept and just what kind of cook chooses the taco-truck life over the traditional brick-and-mortar restauranteur route. Vivid photography delivers tantalizing vignettes of street food life, as it ebbs and flows with the changing demographics from city to city. Organized geographically, Food Trucks doubles as a road trip must-have, a travel companion for discovering memorable meals on minimal budgets and a snapshot of a culinary craze just waiting to be devoured.

Tom Douglas' Seattle Kitchen
Tom Douglas' Seattle Kitchen

Author: Tom Douglas

Publisher: Harper Collins

Published: 2013-05-21

Total Pages: 298

ISBN-13: 0062039482

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Tom Douglas' Seattle Kitchen by Tom Douglas has descriptive copy which is not yet available from the Publisher.

Steal the Menu
Steal the Menu

Author: Raymond Sokolov

Publisher: Vintage

Published: 2013-05-14

Total Pages: 257

ISBN-13: 0307962474

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Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.

Fish
Fish

Author: Jon Wipfli

Publisher: Harvard Common Press

Published: 2019-06-11

Total Pages: 163

ISBN-13: 0760364087

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From water to table, Fish—author and chef Jonathan Wipfli’s follow-up to Venison—shows you how to responsibly harvest and clean freshwater game fish throughout the seasons, and how to cook them perfectly. Be the star fisher and chef at every dinner and cookout! Written by the author and chef behind Venison and a Minneapolis-based catering services company specializing in wild game, Fish takes readers through Jonathan Wipfli's techniques for efficiently processing and cleaning game fish, as well as a raft of 50 contemporary recipes for dishes and accompanying sides. Addressing the most popular freshwater game fish pursued by North American outdoors enthusiasts—including walleye, pike, catfish, trout, salmon, bass, panfish, and more—Fish puts a new foodie-friendly spin on game fish cookery. All the recipes and accompanying accoutrements and sides are beautifully photographed and presented. The result is a game fish cookbook like no other, whether you're new to fishing or a veteran enthusiast.