Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia
"On the Northwest edge of the United States and Canada, a quiet revolution is taking place. It begins with the freshest local ingredients foraged or grown in season—morels and chanterelles, clams and mussels, crab, salmon, berries, apples, lamb, pears, lettuces, and greens. These are prepared using traditional cooking techniques, many attributed to Native Americans—smoking, grilling, broiling, and steaming. A mixture of European cuisines (Scandinavian, Mediterranean), often spiced with...
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Blessed with abundant seafood, pristine produce, and bountiful vineyards, the Pacific Northwest has spawned a unique culinary culture that's had a major influence on the way Americans eat, drink, and enjoy life today. Propelled by innovative chefs and winemakers and inspired by the region's rich medley of ethnic food traditions—Native American, European, Asian, Latino—contemporary Pacific Northwest cooking is "fusion" cuisine at its most excitingand enticing. Now, 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 region a gastronomic mecca. From Washington, Oregon, and Idaho to the province of British Columbia, she takes us on a fascinating journey of culinary discovery, stopping off at restaurants and wineries, artisan cheese makers and bread bakers, bed and breakfasts, and even a winemaker/balsamic-vinegar maker to sample the fare, chat with the proprietors, and collect the Pacific Northwest's very best recipes. Rex-Johnson shows how the region's savvy chefs transform fresh seasonal ingredients into soul-satisfying dishes that could come from nowhere else—Dungeness Crab and Pine Nut Lasagne from the Willamette Valley, Wild Salmon Gravlax Salad from Vancouver, Cream of Morel Soup from the Columbia Gorge, and Idaho Lamb Medallions with Plum-Brandy Jam, to name just a few. And she discusses how the region's wines—from world-class Oregon Pinot Noirs to mellifluous Merlots from Washington State to intoxicating British Columbia Ice Wines—perfectly complement these alluring dishes. Whether you're a longtimePacific Northwestresident, a first-time visitor, or an armchair traveler, you'll be surprised and delighted by this evocative look at the region's special culinary character. Brimming with stories and profiles, illustrated with 140 gorgeous color photos, and featuring 88recipes and wine pairings as well as cook's hints, a wine varietal primer, and a listing of Northwest wine-and-food festivals, Pacific Northwest Wining and Dining is a wonderful tribute to this rising gastronomic destination. Judith Sutton - Library Journal Rex-Johnson, author of other cookbooks about the Pacific Northwest (The Pike Place Market Cookbook) and a columnist for Wine Press Northwest, here presents more than 100 recipes from some of the region's leading chefs and vineyards, organized by locale. Each recipe, from Dungeness Crab "BLT" to Cedar-Planked Idaho Trout, is accompanied by a description of the restaurant or vineyard as well as a wine suggestion, and color photographs show off the bounty and beauty of the region. For area libraries and others where restaurant and wine cookbooks are popular.
Acknowledgments. Preface. Introduction: What Is Northwest Cuisine? Characteristic Wine Varietal Descriptors. Seattle and Environs. Woodinville. Yakima. Walla Walla Valley. Columbia Gorge. Portland. The Willamette Valley. Rogue, Umpqua, and Applegate Valleys. Idaho. Vancouver and Environs. Vancouver Island. The Okanagan. Techniques. Northwest Wine and Food Festivals. Index.
\ Library JournalRex-Johnson, author of other cookbooks about the Pacific Northwest (The Pike Place Market Cookbook) and a columnist for Wine Press Northwest, here presents more than 100 recipes from some of the region's leading chefs and vineyards, organized by locale. Each recipe, from Dungeness Crab "BLT" to Cedar-Planked Idaho Trout, is accompanied by a description of the restaurant or vineyard as well as a wine suggestion, and color photographs show off the bounty and beauty of the region. For area libraries and others where restaurant and wine cookbooks are popular.\ \ —Judith Sutton\ \
