File Size: 18593 KB
Print Length: 144 pages
Publisher: Ten Speed Press; 2 edition (February 1, 2012)
Publication Date: February 1, 2012
Sold by: Random House LLC
X-Ray: Not Enabled
Word Wise: Enabled
Lending: Not Enabled
Enhanced Typesetting: Enabled
Best Sellers Rank: #1,069,454 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #40 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Northwest #42 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > West #163 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood
I was given this book as a gift and I'm delighted with it. It's sized smaller, like a gift book--so portable and easy to use. I appreciate Rex-Johnson's introduction that focuses and guides consumers on ocean and fish sustainability. This is befitting any bonafide cook from the Northwest (or anywhere!). Besides great recipes, she includes a helpful Appendix of techniques, everything from making bread crumbs to a chiffonade. The book seems basic enough, and sophisticated enough, for a broad range of cooking skills. And the photos and presentation are beautiful, interwoven with historial trivia related to fishing. There's a lot in this little gem.
I purchased this book because it was listed as a favorite by a rheumatologist who wrote an article on "painfree life". I would not be without this book and use it several times a week. I didn't know there were so many delicious and very simple ways to cook fish, shrimp, muscles, and other seafood. I give this book my highest recommendation. Try it, you will love it!
Having been to Pike Place Public Market and a huge fan of Pacific Northwest seafood, this was a no-brainer. The recipes are organized in sections. The first describes a history of the market. The next section is about fin fish, then shell fish, and then the odd kettle section talks about tuna, squid, and seafood combination dishes, to name a few. The recipes are easy to follow and the results are worth the effort and turn out extremely well. I bought this book along with Ray's Boathouse: Seafood Secrets of the Pacific Northwest and Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest. So when all three arrived, I was in my glory--three Pacific Northwest cookbooks to complement my Wildwood Wildwood: Cooking from the Source in the Pacific Northwest cookbook. I did a tasting and made seven of the recipes the weekend after receiving the books. Everything was great, and I felt like I was in the Pacific Northwest again -- not in Jersey...well...
The Pike Place Market is a destination point for anyone visiting Seattle. The market is a vibrant maze of fish stalls, vegetable vendors, meat purveyors, etc. To local foodies, the market is shopping central, especially for seafood. Tourists love the sense of history, plus the entertaining fishmongers singing and acrobatically tossing whole fish across the counter.Braiden Rex-Johnson, an expert on the Pike Place Market, captures the essense of the market in this gift-size cookbook. The stunning photographs bring alive the color and commotion of the market, and the exceptional recipes reflect the diversity of Northwest cuisine. Don't miss trying the recipe for Baked Whole Salmon with Vietnamese Dipping Sauce. I made it for a dinner party and it was a dramatic presentation. The Fried Oyster Caesar Salad was another winner, along with the Shellfish Risotto. I'm looking forward to trying many more, whether I'm cooking for the family or entertaining friends.
We bought this book as a gift for my daughter. The recipes are authentic, tasty, and easy to prepare. There are explanations and photographs in the book that help with other questions one may have about seafood and the Pacific Northwest.Worth the purchase!
Nice LITTLE book. Almost a mini coffee table book. If I wanted a book for recipes and techniques I'd look elsewhere. A little shy on content but a pretty little book.
I purchased the original 1997 book shortly after it appeared. It has become our most-used cookbook for fish. The Chilean Sea Bass recipes are especially good, one with an elaborate marinade featuring sesame oil +4 more ingredients and the other tea-smoked fish with a lemongrass sauce. The book also has a an excellent recipe for a balsamic reduction for salmon. It is an excellent book for dishes that can be prepared in ~30 min but still have taste & finesse.
I like the cookbook, easy to follow, and makes me miss Seattle!most ingredients you can find, but some are harder for us East-Coaster's( like Dungeness crab!) but on the whole I really think this is a nice book for something different!Jim
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