The Northwest Kitchen: A Seasonal Cookbook

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B. Wright & Company, 1978 - Cooking, American - 264 pages

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I've had this cookbook for thirty years or longer. I really like it, even though I don't live in the Pacific Northwest.
First of all, the illustrations and the Northwest-specific ingredients make
me remember living in Seattle. The large chapter-start illustrations by George Tsutakawa are done in oriental-style black ink and set the tone. Chapters are arranged by month, which is wonderful because they group fresh ingredients with menus properly for gardeners and farmer's market customers.
The recipes include bits of anecdote and give me worldly feeling, especially the page with the Christmas aioli. There are salmon recipes but also other ocean fish and critters. My book has many hand-written notations. Since I now live in the Midwest I have put "try this with venison" or suchlike suggestions in the margin. The sauces are good and inspiring and the wine suggestions make me feel like a part of the in-crowd, even if some of the actual wines might no longer be available in our twenty-first century markets.
This book is almost always in the pile that I pull out when I'm planning a dinner party. It gets me into a party mood and whether or not I actually use one of the recipes I get lost in the lushness of the book's premises and products while I read.
Linda Bryan, St. Paul
 

Contents

Introduction
1
Soups and Stews
4
Quick Meals
31
Copyright

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