Ray's Boathouse Restaurant Cookbook Seattle

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Description: It's a local legend sitting just feet above the waters of Puget Sound on Seattle's Shilshole Bay. The view is outstanding, the Cafe bustling and audacious, and the restaurant elegant with a down home attitude. Simply put, it's one of the best cold-water seafood restaurants in the world, and the locals call it Ray's. 

Writer Ken Gouldthorpe paints a literary picture of a summer evening on Ray's deck so vividly that you can feel the warmth of the sun on your face. He describes the restaurant's climb from one of the many to one of the best. When it comes right down to it, it's all about quality, about superlative shellfish, crustaceans, and fresh wild fish meticulously handled, delivered to Ray's within hours, and expertly prepared and presented. This is cold-water seafood at its best. This is Ray's. 

Executive Chef Charles Ramseyer and staff have provided a wealth of tell-all recipes for this book through a selection process typical of Ray's penchant for perfection. Ramseyer and his chefs prepared and presented recipes for judging by Ray's staff. Those with promise were converted from restaurant to home kitchen portions and then staff-tested and evaluated by family and friends. Procedures were adjusted and perfected and each recipe was then tested a third time. The final trial was a cooking marathon in a home kitchen directed by Chef Ramseyer. This painstaking process of recipe perfection was a labor of love. 

Gouldthorpe writes of the food, the personnel, and the place. The magic, he suggests, is not simply in the food but also in the people who prepare and serve it, upstairs and down. All this, along with its magnificent setting, is the secret of Ray's success, and the key to an inspiring collection of recipes for cooks who love seafood. 

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Condition: Good condition.