Extraordinary foods and wonderful cooking of the Pacific Northwest are at the heart of the Northwest Bounty Cookbook by Sharon Kramis and Schuyler Ingle. Orange Scone Berry Cakes, Italian Sausage Stuffed Mushrooms, Jackie Clark's Peach Dumplings, and Peppered Beef Tenderloin with Apple-Onion Puree are a few of the interesting recipes found inside the Northwest Bounty cookbook.

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Format: Hardcover with dust jacket, 383 pages.

Copyright: 1988

Publisher: Simon & Schuster

Author: Sharon Kramis and Schuyler Ingle

Description: For about three weeks each year, Alaska spot prawns from Hood Canal near Seattle are available to the cooks of the Pacific Northwest. Soft and sweet, and often with their delicate roe still attached, they are best when prepared simply. Fiddlehead ferns are gathered in spring: their taste, which is not unlike that of wild asparagus, is likewise best emphasized by gentle embellishing. Walla Walla sweet onions, which could justifiably be Washington's state flower, succeed pickled as well as baked with cheddar cheese. This is a sampling of the bounty of the Pacific Northwest, an American region whose food style is solidly based on such magnificent products. The region itself is grand, stretching from the rocky coastline to the inland prairies, falling away on either side of the Cascade Mountains.

Schuyler Ingle and Sharon Kramis explore this unique territory in a cookbook that appeals for its text as much as its recipes. Ingle is a reporter with a passion for the human element; for him the food of the Pacific Northwest is defined by the people who raise its crops, herd its livestock, and fish its waters. Kramis, a child of the region, was raised to appreciate and respect good food; those who know her marvel at her understanding of ingredients and their preparation. Both Ingle and Kramis share an interest which is too lively to be limited to the region's traditions. Ingle, as a reporter, has covered the restaurant scene, while Kramis, as a highly regarded authority, has been important in its development.

The result is a book of memorable essays by Ingle on such compelling personalities as Peter Chan and his system of raised-bed vegetable gardening. Tom and Cheryl Thornton, whose Cloud Mountain Farm is famous for "apples that taste like childhood memories", and other people who provide a window on a committed and energetic community of food professionals. From Kramis comes a collection of recipes drawn from family and friends and her own prodigious creativity, a repertoire as impressive as it is accessible. For instance, there is her preparation for new red potatoes sautéed with Walla Walla sweet onions and topped with the region's Cougar Gold Cheddar, her spiced blueberry jam, and her sensational Oyster sausages.

Northwest Bounty includes, as well, a representative sampling of distinctive recipes from some of the region's outstanding chefs, the men and women who in recent years have turned to the great Northwest bounty for fresh inspiration. From Tom Douglas of Café Sport comes a recipe for charbroiled curried quail with spicy noodles, a dish that refers to Pacific Northwest products as well as its ethnic influences -- in this case, Southeast Asian; and from Mark Manley of Union Bay Café comes a preparation for elk chops with fresh sage and morels.

Altogether, it is just possible they are contributing to a style that is in the early stages of developing into a true regional cuisine.

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Condition: Jacket has minor shelf wear. Further good condition.

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