The Northwest Essentials Cookbook: Cooking With the Ingredients That Define a Regional Cuisine

by Greg Atkinson

Award-winning chef Greg Atkinson explores and savors the Northwest cuisines signature ingredients including oysters, Dungeness crabs, king salmon, cherries, and hazelnuts. Without crisp apples, wild salmon, sweet hazelnuts, mint from the garden, and spot prawns, there would be no such thing as Northwest cuisine. In this big-hearted cookbook, Greg Atkinson celebrates these and other regional treasures with a cooks knowledge and a locals love of place. Join Atkinson on a culinary tour of these special ingredients as he explains which oysters can stand up to cooking, which apples make the best pies, and how to use cherries in both savory and sweet dishes. With more than 150 choice recipes, this is sure to become an essential cookbook.

Genres: Cookbooks, Food, Cooking, Nonfiction

262 pages, Paperback

First published January 1, 1999

Reviews

[Stephen · Rating 4 out of 5]

Greg Atkinson was executive chef at Friday Harbor House in the San Juan Islands, executive chef at Canlis in Seattle, and executive chef at Restaurant Marche on Bainbridge Island. The guy can cook. He taught at Seattle Central Community College and the Seattle Culinary Academy. He wrote for the Seattle Times and had a programme on KUOW-FM for many years. The guy can teach and write. This cookbook is one of the most used in my kitchen because it relates to the foods and seasons of Western Washington which is where I cook. His recipes are illuminated by delightful stories of how he learned what he has learned and where he found many of the ingredients to cook. The text is about 280 pages; the only thing that would make it better would be enlargement.

[Anna · Rating 2 out of 5]

I was hoping for more, better recipes, more anecdotal history or something.

[Sara · Rating 2 out of 5]

Very fancy. Also a lot of stuff I wouldn't eat.