Synopses & Reviews
These 150 delectable recipes celebrate the unique flavors of the Evergreen State, from Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more. Try Grilled Spot Prawns with Curried Caramel Dipping Sauce, Fall Sausage Minestrone with Mushrooms and Squash, Persian Cucumber Salad with Labne, Yukon Gold Potato Pizza, Picnic's Kale Salad, The Second Best Cuban Sandwich, Winter Market Comfort Casserole, Tatanka-Style Bison Tacos, Creamy Razor-Clam Linguine, Roasted Sockeye with Warm Orange and Olive Salad, Pear Crostata, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You'll also find gorgeous full-color photography, food lore, suggestions for pairing dishes with Washington wines, and profiles of some of the chefs, farmers, fishermen, and artisanal food producers who contribute to Washington's rich food culture.
"If you want to know what gives Seattle's dining scene its vitality, read Dishing up Washington.
"Serving up a sampling of just what makes Washington such a food-lover's haven is a monumental task, and Jess Thompson has done it beautifully. Dishing Up Washington gives every facet of this state's food culture a chance to shine--from our abundant fruit and vegetable crops and the bounty of the sea and rivers, to local wine, wild-foraged delicacies, and the inimitable spirit of
"With her remarkable sense of flavor, knack for creating recipes that always work, and characteristic wit, Jess Thomson gives us a beautiful book that perfectly captures Washington's produce and the personalities that bring it to our table.
"Jess Thomson is the the best culinary guide I could imagine. She has an eye for Washington's defining dishes, and she also introduces us to the farmers and chefs and great stories behind the food. Her recipes are among my kitchen staples -- they're clear, delicious, original, and they always work."
Rebekah Denn, The Seattle Times
"Jess' book is a tribute to the beautiful products that are grown, raised and foraged in Washington. She translates the vitality of local ingredients onto these pages in approachable recipes that allow the brightness of the state's bounty to shine through. This book will excite you to seek out your local farmers and cook in new, creative, healthy, and even ethnically-inspired ways. It allows you to cook like a chef from your own kitchen."
Maria Hines, chef/owner of Golden Beetle and Tilth
"A culinary journey through some of Washington's signature restaurants, providing 150+ accessible home recipes that give you a taste of our state's best ingredients and personalities. ... Thomson is one of my favorite food writers as well as a top recipe developer - you can count on her recipes to work."
From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State s diverse food traditions shine in this guide to Washington s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You ll also find inspiring profiles of Washington s local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience.
Savor the outstanding flavors of Washington with recipes that celebrate the abundant seafood, fertile farmland, and world-class chefs and winemakers that make the state a culinary star. From freshly caught fish to wild mushrooms and just-off-the-tree orchard fruits, vibrant local ingredients elevate dishes such as Grilled Salmon with Spring Garden Saag, Warm Foraged Mushroom Salad, and Summer Cherry Goat's Milk Frozen Yogurt to new heights. Open a bottle of local wine, choose a recipe (perhaps one from a favorite chef!), and serve up Washington's bounty.
About the Author
Jess Thomson is a food writer based in Seattle. Her work regularly appears in Sunset, Seattle Metropolitan, and Edible Seattle. She is a regular guest on Seattle’s NPR station, KUOW.
Table of Contents
Foreword by Ethan Stowell
5 Meatless Mains
8 Red Meats and Game
9 Fish and Shellfish
11 Breakfast and Brunch
12 Snacks, Drinks and Put-Ups
Recipe Contributors and Suppliers
A Menu for Every Occasion