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Salty Snacks
This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. Are you ready to take your love of salty snacks to the next level? This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden pre...
Oysters
For oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the “oh!” in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast—which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.
Shellfish
These fifty delicious and approachable shellfish recipes--which includes shrimp, crab, scallops, oysters, clams, mussels, and lobster--are perfect for busy home cooks who want to create satisfying dishes and who also may be new to cooking with shellfish. Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these fifty simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. Recipes include: Fried Shrimp, Lemon, and Herbs Grilled Shrimp on Lentil-Arugula Salad Crab and Blistered Cherry Tomato Fettuccine Mini Pizzas with Clams Mussels with Winter Squash and Green Curry Seared Scallops with Capers and Lemon Horseradish and Bread Crumb Baked Oysters Stir-Fried Lobster with Shiitake and Celery Crab and Endive Gratin
Gourmet Game Night
"Creative and whole-foods recipes designed to keep fingers clean during hand-intensive activities such as board game parties, poker nights, knitting groups, and more"--Provided by publisher.
Stone Fruit
Celebrated chef and food writer Nims returns with delicious recipes geared to the special bounty of the Northwest. This beautiful and elegant cookbook tells all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches. 40 recipes. 15 watercolor illustrations.
Memorable Recipes
This exciting collection of recipes, ingredients, tools, and preparations celebrates the memorable gatherings hosted by Behnke, the president emeritus of the culinary mecca Sur La Table. Her new work, lavishly illustrated with 125 full-color photos, brings a bounty of tastes from around the world to 140 unique recipes.
Crab
A collection of 50 tasty recipes that make the best use of East and West Coast crabs—from Dungeness and Alaskan king to blue crab and stone crab If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly coated soft-shell blue crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab—whether it’s Dungeness, Alaskan king, and snow crab from the West Coast or blue and stone crab from the East. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. Beyond the recipes, Nims offers background on crab species, information about seasonal harvest and sport crabbing, and plenty of kitchen tips to make the most out of crab. Pass the crab crackers!
Best Places Seattle Cookbook
Finally, the cookbook of a Seattle lover's wildest food dreams! With more than 200,000 copies sold over 20 years, it's about time that Seattle's favourite guidebook dished up the best recipes from the city's hottest chefs. Included are 125 recipes and a chapter devoted to signature drinks. Best Places Seattle Cookbook will satisfy the hunger of Seattle food lovers near and far.
Wild Mushrooms
"Divided into four sections, Wild Mushrooms includes dishes for any meal, any time of day, and they're easily adaptable for cooking with your favorite mushrooms. Cynthia Nims offers details on many tasty varieties and how to prepare them, from tips on buying and cleaning to the joys of dried mushrooms." "With regional history, inspired recipes, information on mycological societies, a wild mushroom calendar and excursions listing, and wild mushroom resources, Cynthia's latest book continues the tradition of celebrating simple and hearty, yet elegant food from one of the country's most abundant regions."--BOOK JACKET.
Rover's
Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover's, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef 's exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you've stopped by a good friend 's home for an elegant home-cooked meal. In ROVER 'S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Cr me Fra che and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER'S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations all served with a tip of the hat and a French accent.
