Dishing Up® Washington
150 Recipes That Capture Authentic Regional Flavors
$58.62
- Paperback
288 pages
- Release Date
19 November 2012
Summary
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, Wash…
Book Details
| ISBN-13: | 9781612120287 |
|---|---|
| ISBN-10: | 1612120288 |
| Author: | Jess Thomson |
| Publisher: | Workman Publishing |
| Imprint: | Storey Publishing LLC |
| Format: | Paperback |
| Number of Pages: | 288 |
| Release Date: | 19 November 2012 |
| Weight: | 748g |
| Dimensions: | 18mm x 185mm x 234mm |
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What They're Saying
Critics Review
“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.”
About The Author
Jess Thomson
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.
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