Seattle Cooks
Signature Recipes from the City's Best Chefs and Bartenders
Published on 18. October 2018
Book
Hardback
224 pages
978-1-77327-035-7 (ISBN)
Description
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. Tavolata'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.
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.
Reviews / Votes
"Seattle Cooks is a celebration of iconic chefs and up-and-comers, an insider's look into the contemporary history of the city we love, and a recipe roadmap revealing the faces and places that put Seattle-and its restaurants-on the global GPS." Nancy Leson-award-winning food writer, radio personality, and former restaurant critic for The Seattle Times"Julien Perry has produced the rarest of culinary tomes: one chockablock with both utility and flavor." Mike Seely-author of Seattle's Best Dive Bars
"Julien Perry is an ideal guide to Seattle's fabulous food scene, bringing readers into the city's best kitchens and making us feel like regulars there. Even Seattle natives will discover new favorites." Rebekah Denn-James Beard Award-winning writer and author of Edible City
"Nothing says "rainy day" quite like chanterelle mushrooms picked under drizzly Northwest skies. A hot bowl of soup, however, makes a close second. Marry the two by whipping up a bowl of Vanilla-Scented Corn Soup with Pickled Chanterelle Mushrooms, one of the recipes compiled in the new Seattle Cooks, written by Julien Perry."-Liana Scarsella, SIP Northwest
More details
Language
English
Place of publication
Vancouver
Canada
Product notice
Trade binding
Illustrations
Color photos throughout
Dimensions
Height: 254 mm
Width: 203 mm
ISBN-13
978-1-77327-035-7 (9781773270357)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
ulien Perry has been a food and lifestyle writer and editor for more than twenty years and has worked as a food editor for Seattle Weekly, Seattle Business Magazine, Eater Seattle, and Seattle Magazine. Her work has also been featured in Food & Wine and on the Food Network. An alumnus of Seattle Art Institute's Baking and Pastry program, she co-founded the One Night Only Project-a roving dinner series that partners with the city's food and beverage powerhouses-and Chefodex, a chef-for-hire service featuring a roster of Seattle's foremost culinary talent. She is the author of Seattle Cooks: Signature Recipes from the City's Best Chefs and Bartenders.