{"id":3670,"date":"2012-11-28T19:17:17","date_gmt":"2012-11-28T19:17:17","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=3670"},"modified":"2012-11-28T19:17:17","modified_gmt":"2012-11-28T19:17:17","slug":"northwest-fresh-reads","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=3670","title":{"rendered":"Northwest-Fresh Reads!"},"content":{"rendered":"

It\u2019s no secret that the Pacific Northwest is a haven of all things delicious. Food is everything from passion to pastime to lifelong pursuit for the multitude of talented culinary professionals in this neck of the woods. Dedicated farmers and growers, enterprising artisan and craft purveyors, uber-talented food writers and darn good cooks \u2013 we\u2019ve got \u2018em all here in our little corner of the continent, and I\u2019m excited to share some of their stories in this PNW-themed book roundup!<\/p>\n

First up is Washington Food Artisans: Farm Stories and Chef Recipes<\/em><\/a>, eloquently narrated by Leora Y. Bloom, and featuring lush photography by Clare Barboza. The book profiles chefs, farmers, artisan producers and more, bringing the reader along with her on her journey to find the beating hearts of Washington State\u2019s food culture. Stories of success, hardship, rebuilding and creating join mouthwatering recipes and eye-catching images to present a real sense of the community that makes our state one of the most abundant and versatile culinary meccas in the country. Studded with recipes like Roasted Beet Salad with Port-Lavender Vinaigrette<\/strong>, Sockeye Salmon with Chanterelles and Summer Peppers<\/strong>, and Washington Cherry Gazpacho<\/strong>, the length and breadth of our wonderful state is present in every bite.<\/p>\n

\"washington<\/a><\/p>\n

And while we\u2019re talking about Washington\u2019s unique food scene, Pike Place Market Recipes<\/em><\/a> and Dishing Up Washington<\/em><\/a> by Jess Thomson definitely hit the spot. Seattle\u2019s iconic Pike Place Market is teeming with inspiration for delicious dishes, and likewise is home to many of our city\u2019s most beloved shops and restaurants. Thomson has collected into one volume the best of the best to be had at the Market, such as MarketSpice Tea Cake<\/strong>, Downtown Duck Salad <\/strong>from the Pear Delicatessen, and Marche\u2019s Mussels with Pernod Cream<\/strong>. As if that isn\u2019t tasty enough, she also gives us a plethora of menu suggestions, handy hints and tips, and a listing of shops and restaurants featured in the book.<\/p>\n

\"Pike-Place-Market-Recipes-Softcover\"<\/a>\"Dishing-Up-Washington-Thomson-Jess-9781612120287\"<\/a><\/p>\n

In Dishing Up Washington<\/em><\/a>, Thomson continues sharing her love of all things grown, caught, found and foraged in our beautiful state, and the people who bring them to the table. Grilled Spot Prawns with Curried Caramel Dipping Sauce<\/strong>, Tatanka-Style Bison Tacos<\/strong> and my own Pale Ale Oven-Roasted Clams<\/strong> are just a few of the dishes Thomson presents alongside\u00a0 insightful food facts, producer and chef profiles, and photography that will have you heading to the kitchen immediately!<\/p>\n

Now for something a little salty\u2026 do you have a \u201csalty tooth\u201d like my dear friend and local author Cynthia Nims? Well, you\u2019re not alone, and I have just the book for you. Salty Snacks<\/em><\/a>, Nims\u2019 love note to the savory side, is filled with over seventy-five recipes \u2013 many of which I had the pleasure of taste-testing so I can definitely attest to their yumminess. For the sodium-conscious, never fear; Nims believes the beauty of making your own salty snacks from scratch is in being able to control how much or little salt you use. Salami Chips with Grainy Mustard<\/strong>, Coconut Crisps with Basil and Chiles<\/strong>, Parsnip and Carrot Chips<\/strong> (my fave!)\u2026 These are just a few of the utterly craveable offerings to delight your salty palate!<\/p>\n

\"salty\"<\/a><\/p>\n

Even with the rise in popularity of gluten-free eating, there are some who still believe that gluten-free means boring. Well, Seattleite Jeanne Sauvage, author of the popular blog Gluten-Free Living, begs to differ. In her new book Gluten-Free Baking for the Holidays<\/em><\/a>, Sauvage proves that living gluten-free is just as delicious and rewarding as not, especially around the holidays! Jam-packed with tips and tricks for the gluten-free baker \u2013 \u201cdon\u2019t be afraid of deep-frying\u201d! \u2013 and savvy sources, it\u2019s super-easy to bake up holiday treats that everyone can enjoy. If the recipes look familiar, it\u2019s because some of the most iconic holiday treats have gone gluten-free in Sauvage\u2019s capable hands; no one will even know the difference! From Springerle Cookies<\/strong>, Pumpkin Donuts<\/strong>, Steamed Plum Pudding<\/strong> and Trifle<\/strong> to Cannoli<\/strong> and Fortune Cookies<\/strong>, no dough is left un-kneaded or batter un-mixed in this fun and engaging book \u2013 so get baking!<\/p>\n

\"61kiE7UcMgL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_\"<\/a><\/p>\n

It used to be that offering a vegetarian option at the family holiday gatherings was an after-thought, but with Kim O\u2019Donnel\u2019s new book, The Meat Lover\u2019s Meatless Celebrations: Year Round Feasts (You Can Really Sink Your Teeth Into)<\/em><\/a>, you\u2019ll want to plan your entire festive feast around her d\u2019lish recipes (she includes sample menus for just that!). The force behind the Meatless Mondays campaign, and the author of The Meat Lover\u2019s Meatless Cookbook, O\u2019Donnel knows a thing or two about making delicious vegetarian meals. She has the holidays covered this time around; spice up Thanksgiving with Roasted Red Onions with Pumpkin-Rosemary Stuffing and Root vegetable Gravy<\/strong>, or think Black-Eyed Pea Paella<\/strong> for a warming winter bite. With all the holidays covered, and a ton of suggestions for building your meatless pantry, you\u2019ll definitely be inspired to drop the meat once a week \u2013 maybe even more! And with our abundance of locally-grown and sourced produce available, why not?<\/p>\n

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So if you\u2019re looking for a tasty sample of what Washington has to offer and need some great holiday stocking stuffers, be sure to check out these wonderful books; they are the perfect cross-section of what life (and food!) in the PNW is all about! – Kathy<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s no secret that the Pacific Northwest is a haven of all things delicious. Food is everything from passion to pastime to lifelong pursuit for the multitude of talented culinary professionals in this neck of the woods. Dedicated farmers and growers, enterprising artisan and craft purveyors, uber-talented food writers and darn good cooks \u2013 we\u2019ve 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