Northwest Best Places

Cynthia C. Nims

Travel

Sasquatch Books

As Northwest cuisine takes the country by storm, the venerable Northwest Best Places travel guide heads into the kitchen with this collection of 125 recipes from its star-rated establishments. The region's best chefs share their flavorful and unique adaptations of the Northwest's rich cornucopia of food stuffs from land and sea.

The Northwest Best Places Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia

Cookbooks, Food & Wine

Lori McKean

Regional & International

A second volume of regional recipes features 125 additional top-requested favorites from star-rated eateries and includes preparation instructions for such fare as Smoked Salmon Cakes with Celery Root Remoulade, Grilled Beef with Grapes, and Forest Mushroom Bisque. Original.

Northwest Best Places Cookbook, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, and British Columbia

Northwest cuisine has in recent years received national attention, primarily for its focus on fresh, locally grown and raised ingredients. The Best Places Northwest Cookbook features more than 100 truly outstanding regional dishes from iconic restaurants and inns of Washington, Oregon, and British Columbia, all of which appear in the 16th and 17th editions of Best Places Northwest. Originally published in 1996, the best-selling cookbook has been revised, with added updates to establishments from the previous edition, as well as an array of new recipes from some of the most-celebrated places to have opened in recent years. Completely repackaged with a fresh design, and featuring the photography of Lara Ferroni, this cookbook is essential for any Northwest foodie's kitchen, as well as a great keepsake for visitors to the area.

Best Places Northwest Cookbook, 2nd Edition: Recipes from the Outstanding Restraurants and Inns of Washington, Oregon, and British Columbia

Lara Feroni

Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover's, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef's exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you've stopped by a good friend's home for an elegant home-cooked meal. In ROVER'S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Cr?É‚Ä?me Fra?É‚Äúche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER'S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations -all served with a tip of the hat and a French accent.

Rover's: Recipes from Seattle's Chef in the Hat

Thierry Rautureau

Cooking Education & Reference

Ten Speed Press+

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Books by Cynthia C. Nims