"Dining In Seattle: Past & Present is a brilliant union of 21 of Seattle's most acclaimed restaurants of today, combined with legendary restaurants of the past four decades. At last, find an inspired menu cookbook that spans the generations with delightful dimensions. With Dining In Seattle: Past & Present, you can engage top restaurateurs such as Tom Douglas, the Canlis family, and Holly Smith. Follow their culinary prowess from piquant appetizers, to enticing entrees, to satisfying desserts. Artfully prepare Bananas Foster from El Gaucho, Seven Flavor Beef from Wild Ginger, Crispy Skinned Salmon from Flying Fish, and dozens of other famous dishes. Each restaurant offers a specially chosen full-course dinner, along with wine pairings, tips, and easy-to-read recipes for each course. Dining In Seattle: Past & Present lets you learn from the masters. While some of your favorite restaurants may no longer exist in brick and mortar, Dining In Seattle: Past & Present will lead you on a nostalgic culinary tour of Seattle's golden era as the gourmet revolution began. Recreate memories of unforgettable meals at Seattle's most respected establishments. Follow the original restaurant menus and compare them with the very best contemporary chefs that now are an integral part of Seattle's soul."--Amazon.com viewed August 3, 2020

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

The ultimate guide to Seattle's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

Simple but elegant seafood recipes from acclaimed James Beard nominated chef and beloved Seattle restaurateur Renee Erickson One of the country's most acclaimed chefs, Renee Erickson is a James Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond. This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index.

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.

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.

Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.

Large numbers of travelers head to the great cities and natural attractions of the Pacific Northwest for their holidays and vacations. Seattle is a dynamic metropolis of theaters, museums, shops and superb restaurants; Portland, the "City of Roses", is a fun-loving place of numerous beer festivals, alongside theaters of performing arts, parks and gardens. As for the Pacific Coast Highway, it supplies a breathtaking motoring experience, all well captured in this new EasyGuide.

Seattle Cooks is an exciting collection of 80 signature dishes from 40 of the city's best restaurants. Featuring crowd-pleasing small plates, vibrant salads, comforting mains, delectable desserts, and much more, this expansive cookbook highlights a vibrant culinary scene that makes Seattle one of the best food cities in the country. A never-before-published recipe for Dahlia' Lounge's iconic Dungeness crab cakes? Check. Tavolàta's hamachi crudo? Check. Revel's kalua pork belly? Check. We've even included Jerry Traunfeld's famous eggplant fries, RockCreek's octopus salad, and E. Smith Mercantile's thirst-quenching smoky martini. For those who love to explore the world through food, Seattle Cooks presents inspired recipes designed with home cooks in mind--regardless of skill level. It's never been easier to get your hands on great food.

In Food Lovers' Guide to Seattle, seasoned food writer Laurie Wolf shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide.