Seattle Times Cookbook

Additional Details

Description: The Pacific Northwest is a region blessed not only with spectacular scenic beauty, but with an abundance of delectable gifts from the land and the sea. 

It is this natural bounty of fresh fruits and vegetables, fish and shellfish from which local cooks have created a delightful regional cuisine that is both light and simple. And it is this bounty, with its year-round availability of fresh fish and produce that serves as a basis for many of the recipes in The Seattle Times Cookbook. 

Food editor Sharon Lane, assis­ted by Nicole Mindt and the entire food staff, searched through 30,000 entries in The Times food files before selecting the more than 400 tempting recipes that appear in this book. From elegant appetizers like Oyster-Stuffed Mushrooms to exciting desserts like Poached Pears with Creme Anglaise, the book is filled with recipes The Seattle Times readers have said were their favorites. It combines the traditional with the innovative, the easy to prepare with the more ambitious, always with an emphasis on fresh ingre­dients and the eclectic Northwest community. 

Each recipe in this something-­for-everyone collection was tested by a staff of home economists in The Times' own test kitchen, using equipment and appliances like those found in most homes. Many of these recipes appeared in Ruth De Rosa's long-standing column. "Whether you try Chilled Salmon Dijon or Mother O'Donnell's Irish Soda Bread, you can be confident that every recipe has met our exacting standards," says Food editor Lane. 

This book is a collective effort of The Seattle Times Food staff: Sharon Lane, Food editor, Nicole Mindt, Ruth De Rosa, Judy Borreson Groom, CeCe Sullivan, Dawn Clark, Maurene Edwards, Maxine Jeffery; Janine Gressel, copy editor; Alf Collins and Tom Stockley, contributors. 

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Condition: Bookboards, interior pages and dust jacket are in good condition. Dust jacket comes with plastic protective sleeve.