Washington Local and Seasonal Cookbook
- Publisher
- Lone Pine Publishing
- Initial publish date
- Mar 2008
- Category
- Northwestern States, Seasonal
-
Paperback / softback
- ISBN
- 9789768200464
- Publish Date
- Mar 2008
- List Price
- $19.95
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Description
Each new season brings a rich bounty of homegrown products that appear in our gardens, farmers' markets and grocery stores. Seasonally sensitive cuisine here in Washington takes advantage of the freshness and economy of our local vegetables, fruits, herbs, cheeses, wines, seafood and meats, which are best at their peak of availability. This book provides 90 kitchen-tested and tasty recipes featuring seasonally available ingredients for appetizers, soups, salads, entrees, sides, brunches, desserts and drinks: * Spring: Clam chowder and tea-smoked scallops, Lamb with mustard spaetzle, Rhubarb pie with a meringue crust * Summer: Prawn and melon salad, Pacific scallops with bacon and vanilla, Barbecued peaches with Camembert * Fall: Lentil and roasted garlic soup, Coffee and chocolate braised short ribs, Apple cranberry cinnamon buns * Winter: White wine and garlic mussels, Tempura, Hazelnut torte with sour cherry preserve * Recipes are accompanied with local and regional history, folklore, regional food trivia, tips and variations, as well as stunning photography.
About the authors
JENNIFER SAYERS BAJGER is a chef and writer who has been cooking professionally for over 15 years--although she started in the kitchen long before that. She is passionate about fresh, local ingredients and believes that cooking and eating with the seasons enhances our enjoyment of food.
JAMES DARCY brings a wealth of food experience to the table. He is a self-confessed epicure whose food and travel interests have taken him to tables around the world in France, Italy and Greece as well as Argentina and Borneo.
James Darcy is a food folklorist who has worked with the World Health Organization on studies in health and nutrition. Always interested in food anthropology and ethnobotany, he has studied a wide variety of cooking methods and techniques all over the world.
