Devoted to highly imaginative dishes that are simple to prepare, The New American Kitchen is for every cook in search of new ideas. Based on Judie Geise's Northwest Kitchen cookbook - a regional favorite inspired in part by the abundance of Seattle's famous Pike Place Market - The New American Kitchen has been expanded for a nation of food lovers now enjoying the return of outdoor green markets, old-fashioned farm markets, and small specialty retailers across the country. Geise bases her work on the belief that the American palate is one of the most sophisticated in the world. Ours is a cultural stew-pot that embraces the best of a dozen ethnic traditions and adapts them to the realities of the American lifestyle. Even as Geise defines a diverse and eclectic American cuisine, she combines it with an approach to cooking whose principles are few and simple: use the best ingredients from the wonderful array produced in this country, keep cooking techniques uncomplicated and straightforward, and don't get trapped in the kitchen. Drawing on her many years of experience as a buyer in the retail specialty food business, Geise emphasizes choosing high quality, local ingredients and making the most of them.

The New American Kitchen Cookbook

Cookbooks, Food & Wine

Geise, Judie

Regional & International

Ecco Pr

From Publishers Weekly\nThis second edition of Geise's 1978 The Northwest Kitchen: A Seasonal Cookbook disappoints because it doesn't offer distinctive Northwestern cookery. There are occasional but dubious exceptions, such as a blueberry upside-down cake "made with fresh blueberries, incidentally a fruit that is indigenous to the Northwest." However, as blueberries are not indigenous only to the Northwest, this doesn't qualify as a strictly regional recipe. That and a surprisingly light selection of fresh fish dishes aside, the volume provides a respectably varied collection of recipes. Risotto, moussaka and Florentine braised beef demonstrate an international influence. Other entrees include veal and artichokes in lemon-and-cream sauce and roast chicken stuffed with chanterelle mushrooms. Pasta carbonara and leek-and-sausage tart are among the less formal items. Salads of watercress and snow peas and of dandelion leaves and bacon, vegetable dishes like potatoes in pesto and whipped yams with cognac, and such desserts as apple and custard tart and watermelon sherbet can round out the meal. Illustrations. Better Homes and Gardens Cook Book Club alternate. 
Copyright 1987 Reed Business Information, Inc.\nFrom Library Journal\nThink "Northwest," and such images as fish and shellfish, and wonderful fruits and berries, come to mind. Geise makes an excellent start with Dungeness crab and fennel vinaigrette, and salmon seviche with limes and green peppercorns. But she also presents such recipes as moussaka, Caesar salad, and beef stroganoff. Thus the book, much changed from its original publication in 1978, offers a blurred image. Still, it has many wonderful recipes: plum ice, hazelnut Charlotte, and a bouillabaisse with sturgeon, perch, and halibut cheeks. For limited purchase, of regional interest. SP 
Copyright 1987 Reed Business Information, Inc.

Judie Geise's New Northwest Kitchen

Madrona Publishers

See the best price to sell, buy, or rent books by Geise, Judie. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Geise, Judie

See the best price to sell, buy, or rent books by Geise, Judie. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The New American Kitchen Cookbook

Judie Geise's New Northwest Kitchen