5 comments about Celebrate The Rain: Cooking With The Fresh And Abundant Flavors Of The Pacific Northwest.

1. I love this cookbook! Originally from the PNW, I now live in Europe, and I was attracted to this cookbook because of the promise of flavors and artwork from "home". I haven't been disappointed.
   
   The recipes are easy to follow, the ingredients lists are complete, and my dishes have turned out every time. Moreover, I'm especially impressed by the tips for cooking and suggestions for pairing of wines. I'm only a novice cook, and I have learned a lot about how to become a better cook in the year since I purchased this book.
   
   Many recipes require a lot of time to prepare -- counting buying fresh ingredients and actual food preparation. Since I don't always have a lot of time after getting home from work, I usually use this cookbook to prepare a nice meal on the weekend.
   
   Very appealing photographs which tempt me to make the dish accompany many recipes. Too bad every recipe doesn't have a photo.
   
   All-in-all, I love this cookbook -- for the yummy food, the things I'm learning about cooking, and the reminder of home.



2. I have enjoyed the meals I have made from this book. Lots of good Salmon ideas and the grilled mushroom salsa over Chicken is fab! The receipes are clear and easy to follow. Most of the ingredients are easy to find which makes trying new ones so easy. The only small negative is more photos of the finished foods could be added--there is a fair amount but I always think the more the better in a cookbook.



3. The artwork in the book alone is reason to buy! All Seattle artists and mostly Seattle scenes. Be inspired to make food.



4. This is the book I turn to when having guests over for dinner. It creates an impressive meal every time I use it. I also love the pictures so I know what I am making. Some of my favorites, Mixed Greens with Nectarines and Honey Poppy Seed Dressing, Minted Melon Salad and the Goat Cheese and Asparagus Strata.



5. I've had this book as well as "Simply Classic" for 5 years now and they are my go-to books when I need a nice meal for guests. You know your meal is a success when your guests won't leave without a copy of the recipe. My family's favorites are Pork Tenderloin with Maple Glaze on pg. 185 and Gourmet Mac'n'Cheese on pg. 122. and there are so many more we love. The ingredient list can seem lengthy and specify a lot of fresh ingredients, but that's what makes the recipes so great. The recipes are not really complicated at all...give it a try.

5 comments about Ray's Boathouse: Seafood Secrets of the Pacific Northwest.

1. Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well. From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook. The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live.



2. This is a rare find---a local cookbook which is first class, in both its layout and recipe accumen.

   The photography here is breathtaking, as it would appear the views are from this Puget Sound restraurant. Their is early into this book a two-page sunset which is simply breathtaking. This is followed by nice history of the restaurant, which now includes as one of the owners Jack Sikma of Sonics fame.

   Trying to find good Pacific Northwest recipes, this one certainly provides that in abundance. Especially seafood with its Ray's Cafe Seafood Margarita; Shrimp-Stuffed Artichokes with Herbed Cream Cheese; Dungeness Crab & Rock Shrimp Cakes with Ancho Chile Mayo; Grilled Copper River King Salmon with Pinot Noir Sauce; Ray's Cafe Salmon Burger with Basil Mayo and Wasabi Slaw; Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragout; Yakima Peach & Blackberry Crisp with Caramel Sauce;

   Well thoughtout and balanced work with striking photos and accompanying prose to excite one to try these Seattle favorites. Meant to please and it delivers.




3. Ray's Boathouse is a legendary restaurant at Seattle's Shilshole Bay. With an enviable panoramic view of the Olympic Mountains and Puget Sound, this has become a comforting location to enjoy a meal, watch boats sail by and enjoy entertaining conversations with friends and family.
   
   My mother loves Coconut Prawns and I think that is why she purchased this cookbook. She has been so kind as to lend it to me for a few weeks. If you love seafood you will find recipes for everything from Black Pepper Dungeness Crab to Ray's Crab and Corn Chowder. You may enjoy trying recipes for the Parmesan-Crusted Halibut or the Pan Roasted Copper River Sockeye Salmon on a bed of sweet corn and fiddlehead ferns.
   
   Tempting Recipes:
   
   Spiced Peach-Currant Chutney
   Shrimp Spring Rolls
   Roasted Garlic Cheesecake
   Boathouse Salad with Raspberry Vinaigrette
   Dungeness Crab Cakes with Orange Tarragon Butter Sauce
   Chardonnay Prawn Butter
   Scharffen Berger Chocolate Indulgence - Chocolate Ganache with Chambord Sabayon
   Deep-Dish Apple Pie
   Lemon Mousse
   Double Chocolate Walnut Brownies
   
   The pictures in this cookbook make you want to run down to Pike Place Market to pick up fresh fish and other supplies. You might also want to visit Larry's Market to find a few of the produce items. Well, actually, if you are in Seattle, why not just visit this restaurant. We love Rays and I'm happy my mother bought this cookbook. She might not be seeing it for a few more months although she might be seeing me because I found a $10 off coupon for a lunch or dinner at Ray's Boathouse.
   
   While many of the recipes look very gourmet in the pictures, they are not difficult to make and your only real concern will be where to find the freshest seafood possible in your local area. Amazon also has a gourmet food section so you can look for Scharffen Berger bittersweet chocolate for the chocolate indulgence recipe. You need at least three 9.7-ounce bars and the recipe serves 12.
   
   ~The Rebecca Review



4. Not only is this a beautiful book but very informative about the Pacific Northwest's bounty of seafood. I work at an exclusive Country Club and took this book to our Chef; that week end he served a couple of recipes from it. Also I enjoyed reading the history of Ray's Boathouse.



5. This is a great cookbook for seafood lovers. Ray's Boathouse is one of my favorite restaurants. I could not have been more excited to learn they had a cookbook out.
   
   The book features tempting recipe after tempting recipe. The photography is stunning and serves its mouth-watering intentions. The recipes are easy to follow and the cookbook provides instructions for every accroutrement unlike a "competitor" that features a lot of store bought items as ingredients. The cookbook also features a glossary for those rare and less common ingredients such as Sambal Oelek and Pea Vines, both of which I have now discovered through Ray's Boathouse Seafood Secrets of the Pacific Northwest, and both of which are now favorite consumables of mine.
   
   I wouldn't know where to begin listing all my favorite recipes, but some real standouts include:
   * The Crab Cakes. My search for the quintessential crab cake recipe is now over.
   * The smoked anything. 'Nuff said.
   * The Cioppinno. My mom never liked mussles until she had them in this dish.
   * The Calamari. The texture comes out just perfect.
   * The Salmon with the Blackberry-wine reduction over pea vines. This is *the* salmon-for-entertaining recipe.
   
   Anyone who enjoys seafood in the Pacific Northwestern style can't go wrong adding this cookbook to his or her library. Those who haven't discovered Pacific Northwestern Seafood cooking methods will find this book a great introduction to the topic.

4 comments about Tom's Big Dinners: Big-Time Home Cooking for Family and Friends.

1. This is neat concept, that of "big dinner." Tom and his wife both knew what this was all about, everyone has their own job. Now, for Tom it means that everybody contributes something to the meal. What a great idea!

   He starts it with helping us home chefs to "Basics" that is making stuff in advance and saving it, e.g. stocks,dough, etc. so that it comes in handy in putting together spectacular dinners.

   Additionally cool about this are the some thirteen feats that are Tom's big dinner gang's favs. There is the rarified Wine Cellar Dinner with Chocolate Crepes for the finale, or the inviting "Merlot Release Picnic." This has as its continuous theme, you guessed it, "merlot." Included is yummy "Lamb Chop T-bones in crushed cherry marinade with tarragon mustard," with merlot in the marinade. This is great picnic or barbie fare.

   The book is warmly written with great color photography and source info and wine & drink suggestions galore. Big dinners will be advanced significantly and funnier with this aid.




2. Tom's Big Dinners is a big ambitious cookbook, which will be perfect for all ambitious chefs out there who have plenty of friends and kitchen space. Tom Douglas has planned 10 wonderful dinners, complete with the wine and mixed drinks. The dinners are all fabulously planned and wonderfully varied. You could please vegetarians and carnivores at each of these feasts. These recipes, however, are not really for the kitchen novice, but certainly are something to set your sights on if you are one. Douglas provides some helpful "prepare ahead" tips, but not too many shortcuts. He tells wonderful stories about all of these meals--they certainly have worked for him.



3. I love this book. Tom's a legend in the Seattle area. You'll see his first book reviewed by many Northwesterners. I prefer this book to his first. It's beautiful, well laid out and has a wealth of information for those who seriously love to cook...or beginners who are at least willing to get put some effort into a few spectacular dishes. I find the variety of recipes accessible to people with varying skills in the kitchen. I have had about a dozen dishes from this book (made by me and friends) and each has been fabulous. Enjoy!



4. I've had this book for years and had only made desserts until now because the recipes were less intimidating than the multi-page "big dinners" that take hours of preparation and 85 different ingredients. The blueberry cornmeal tart is a favorite in my house. But this week I've made a few different things from the book and they've all been REALLY delicious. Tom Douglas has a knack for Greek cooking, as his Greek restaurant here in Seattle (Lola) is delish. So I tried his Greek-themed dinner the other night and it was a hit in my house. The yogurt sauce is delicious (make sure you get some good Greek yogurt for it - I tried it with regular yogurt before and it's not as good) and the grilled shrimp and garlic-stuffed black olives skewers are great. grilled lamb skewers with red wine and honey glaze was also really delicious even after marinating only for a couple of hours (as opposed to overnight as the recipe calls for). Oh, and the smashed Greek potatoes ARE SO GOOD! Holy cow, I never want to eat a different potato. They're even better homemade than the ones you can get at his Greek restaurant, Lola. Yum!
   
   I also made the fresh corn crepes with goat cheese and roasted peppers, ancho chile sauce (YUM), avocado-tomatillo salsa, and fresh corn salsa. I'm not a huge pepper fan, and roasting/peeling the peppers can be very time-consuming, but the people I made this for LOVED IT. And I must say, it was really delicious. The ancho chile sauce is SO good, kind of sweet and spicy thanks to the orange juice it's made with. The crepes are easy and tasty, and can be made ahead, the fresh corn salsa is yummy, and the avocado-tomatillo salsa is fresh and a perfect complement to all the other parts of the meal. Definitely read through all the recipes before you make them, though. It took me about 1.5 hours to make all this on a weekday night, which felt like forever. Probably better for a weekend, or just make lots of stuff ahead of time and them put it together, or better yet you could probably make all of the crepes and stick them in the fridge or freezer, then bake them at the last minute while making the corn salsa and tomatillo salsa. The ancho chile sauce was fine in the fridge for about 4 days after I made it ahead. Seriously though, this whole menu was SO GREAT, looks impressive, and is vegetarian to boot! Perfect if you're trying to cut back on how much meat you eat.
   
   Don't be fooled by the "Big Dinners" aspect of the book's title - you can definitely feed a crowd with these recipes, but you can also have some leftovers to take to work for lunch the next day OR if you're cooking for ~4 people, some people might want seconds and this is perfect. Definitely halve the recipes if you're cooking for 2 though (other than things like pies and desserts and other baked goods that don't really scale that way).
   
   If you live in the Seattle area, you can easily find all the ingredients you need for these recipes. Even if you don't, there's nothing that you won't be able to find if you know a good place to get fresh seafood. I do find myself cooking more from this book in the summer when there's lots of fresh produce and seafood available. Plus, there's a lot of grilling, which I don't particularly like to do inside (although you could). My only realy complaint is that there are a few recipes that look wonderful but I won't be making because I don't deep-fry at home (too much of a hassle). So, sadly there will be no sweet goat cheese turnovers, homemade potato chips, or crispy shrimp rolls with sweet chile sauce for me. Oh well, I guess that's the kind of thing you'd go to his restaurants for anyway - let the pros do it.

5 comments about Alaska Sourdough.

1. I received this book as a BD gift... I love it! I live in SE Alaska, a subsistance life style... been trying to learn how to "grow" a really good sourdough... this book has been really helpful and it has some really great recipes from the early 1900's and before! Now, if I can just figure out the quirks of baking and keeping a good sourdough "growing" on my salmon troller...
   
   If you love great sourdough, give this a try... "grow" your own using one of Ruth's recipes (included)... it is well worth the time and your guests will truly enjoy the meals you make from your sourdough jar...
   
   h. akins
   naukati, ak



2. I had an excellent sourdough starter from a friend in Alaska. Debbie lived on the 49 Mile River. During the winter they, Debbie & Brad made bent wood furinture to sell in a general store in Dawson. Then pan for gold in the summer. Sourdough bread & hot cakes was a staple of life for them living in such a remote location.
   
   Ruth Allman's, "Alaska Sourdough" cook book is an excellent primer in making a sourdough "starter" from scratch,(just in case you can't get a start from a friend) the proper care for your starter, and how to rejuveniate the starter when needed. We are very selective who we share our sourdough bread & rolls with. We don't want to be depended upon to provide bakery items all the time.
   
   We made our purchase from redtree15 on Amazon Marketplace. We really appreciate the service provided.



3. I got this book because of all the interesting stories and sourdough tidbits that it contained. The stories were informative, a fascinating look at history, and most of all - FUN! Then, because she made it sound so easy and delectable - I decided to try making sourdough and see what would happen. I had to go back and forth in the book a little to make sure I was doing everything correctly - the Sourdough Hints in the back were very helpful. Well, it's been a week since I mixed up the starter. The sourdough smelled "sour cream sour" and it looked OK. (I was glad not to see little black fungus or other such nasties growing on the surface like the last sourdough I tried to make 20 years ago). So I made the Quick Sourdough Bread today. I figured that was a good place to start since I didn't want to take time for the 2 risings that the regular Sourdough Bread recipe called for. It rose nicely in the pan. It smelled good. But I did take it out of the oven 10 minutes early, because it was a deep golden brown and I was afraid it would be a rock-hard loaf if I waited the full 45 minutes. I brushed butter on the crust to soften it a little (still paranoid about the possible hard crust) and waited for it to cool. I sliced it. My husband and I had one slice. Then we had another. (And, yes, then we had one more with black cherry jam!) Oh My Goodness!! I haven't had bread that tasted that good in a LONG time!! My husband put it this way, "It is a slice of Heaven!". I agreed wholeheartedly - better than candy, cake or cookies! So take it from a person who has hundreds of cook books and probably thousands of recipes and has cooked all sorts of bread for the last 30+ years - this book is worth getting. It made the best bread we have ever eaten and now I can't wait to try some of the other recipes in the book. Four thumbs up.



4. REad most of the book while visiting my brother in Alaska. Loved it. I am going to be making my sourdough starter soon. Book is full of great stories and recipes.



5. This book is loads of fun if you are interested in the history of Alaska Sourdough. The handwritten pages are quaint and homey. The stories are fun and recipies delicious.

5 comments about The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest.

1. Visually, this is a lovely book. When I read it, it makes me want to run to my kitchen to cook. However, the recipes are not that interesting to me. I thought there would be recipes that would be involve delicious ingredients and be unusual. They ARE unusual, but use ingredients that I am not interested in at all, such as buckwheat crepes with turnips, pork sausage with cinnamon, guinea fowl (where in the world do you get a guinea fowl?) with fennel root, roast rabbit, braised elk shoulder, veal and lamb sweetbreads, lamb necks, beef culotte, halibut cheeks (had these in Canada and they are awful), and the list goes on.
   Please don't misunderstand. I am always on the look-out for a new and innovative recipe, but personally, I don't care for the ingredients that I listed above and some are completely unattainable by me, like the elk or guinea fowl, for example. It is a lovely cook book and I may end up making some of the potato recipes, but it is more likely that this cook book will end up as a nice decorative item on my bookshelf, and nothing more.



2. I recommend this book to anyone who loves nature, people, good food and fun. Yesterday's dinner for my family was most enjoyable because of the recipes I used from the book, and let me tell you, they turned out delicious! I cooked the "Cedar-Planked Salmon", "Summer Ratatouille", and created a simple green salad to go with these dishes. Just fabulous! The book really shows how passionate the chef and his wife are about their work and life. It almost seemed as if we traveled to Oregon, Spain, and France and met the people discussed about in the book.



3. Lots of cookbooks have great recipes; lots of novels are a great read. The Paley's Place Cookbook has both!! It is knowledgeable, respectful of the earth, committed to the local farmers, and presents the culinary ingredients for creating community at the dining table. Buy it...it's a treasure to have on your shelf regardless of how many cookbooks you already own.



4. Having had one of my finest dining experiences at Paley's Place restaurant in Portland, Oregon, I was keen to purchase this book (which was in development at the time of my visit). It's much more than a collection of great recipes from the Pacific North West where a local, seasonal approach is adopted by many of the best restaurants Vitaly and Kimberly's love of good food, good wine and each other shines through in the stories and articles which punctuate the book. Anyone interested in North West cuisine will find the essence of it captured in this book along with some good photography. It makes a very nice companion piece to the Wildwood Restuarant book (Wildwood is just across the road from Paley's Place)



5. This is a chef from Oregon, and we loved the book! Great recipes to play with and enjoy. We're really happy with the results of our cooking.

5 comments about Fat of the Land: Adventures of a 21st Century Forager.

1. Very interesting and educational. As a washington resident, I found many stories to hit close to home. I would recommend it to anyone interested in food and the Northwest.



2. Fat of the land is an entertaining account of Langdon Cook's adventures in living off the land in the Pacific Northwest. Each of the 15 chapters focuses on a particular wild food, be it razor clams or dandelions or salmon or huckleberries. Along the way, we hear about how the author harvests and then consumes the delicacy at hand, as well as something of its biology. Each chapter concludes with a tasty sounding recipe. I must give some of them a try. I was pleased that the author mentioned some potential hazards for those who might try to follow in his footsteps, whether how to avoid poisonous mushrooms or bears; however, the lack of a "for further reading" list suggests that the book is more about armchair adventures than a "how-to" guide for putting food on the table. And some of the harvest methods, such as donning a wetsuit to go spear fishing for ling cod, are more about adventure than efficiency of effort. Overall, the book is well written and enjoyable to read, and the author's enthusiasm for foraging is contagious. It would make a good gift for a family member or friend who enjoys reading about food.



3. Unlike sausage and the law, Lang Cook makes learning how scrumptious edibles are found and prepared a delight for all the senses. The trial-and-error foibles of a sometimes fumbling forager reflect Lang's deep rooted respect for the greatness of the bounty that abounds outdoors and appreciation that, as the Jewish maxims teach, while we might be but specks of dust along for the ride on this blue ball, the world was truly created for us. Lang's poetic prose viscerally conveys the slosh of the waves and the dew of the fields as he gathers clams and plucks berries in the wilds of the North Left Corner of the country in a savvy and most entertaining fashion, egging all of us on to forgo the creature conveniences of contemporary living (Whole-foods schmole-foods...), and to drop off of the grid and venture out to see what goodies lie just off the beaten track in our own environs. Not many can impress we New Orleans foodies, but certainly Lang has.



4. FAT OF THE LAND: ADVENTURES OF A 21ST CENTURY FORAGER blends food with natural history and tells of the author's conversion from a prepackaged food fan to one who coveted wild edibles. From specific food sources and the Northwest's culinary history to adventures in uncovering and using wild foods, this is a pick for any library strong in Gibbons fans.



5. I had been living in Albuquerque NM when I started reading Fat of the Land and missing my beloved PNW. This book actually helped to inspire me to pack my family up and move back home. Langdon Cook has taken the everyday chore of preparing a meal and turned it into an adventure of culinary and soul inspiring delight. His storytelling is real and from the heart and that comes through in every page. I was reminded of McPhee as he introduced us to his cohorts and their shared desire to seek out these food stuffs. Mostly I liked the way that Langdon reveled in his food, making it a joy and treasure that is truly is. Also the idea of the recipe's after each chapter is genius and they are good too. I could not put this book down and I'm sure you won't be able to either. An inspiration!

5 comments about Simply Classic: A New Collection of Recipes to Celebrate the Northwest.

1. I grew up in the Northwest and live in Arizona. I love this cookbook and decided to share it with friends this year so I purchased 3 for gifts. Every recipe I have tried has been a hit with my family and friends. Simply Classic - The perfect title.



2. I've had this cookbook for years, and it remains at the very top of all the cookbooks I own for being used again and again. I can't even count all the recipes I make regularly from this book (we're talking weeknight meals!): Mount Rainier Chili, Harvest Bisque, Spinach Salad with Warmed Shallot Vinaigrette, Blue Cheese Potato Salad, (extensive salad section - all amazing), Tortellini Picnic Salad, Pasta with Grilled Chicken and Peanut Sauce, Salmon and Salmon Chowder, Salmon with Cilantro Pesto, Rosemary Walnut Chicken, Apple Blackberry Crisp... I could go on and on, and I just picked a few of the recipes we use all the time. Rarely is there a cookbook where you actually cook most of the recipes in it. The recipes are all sophisticated and unique and so yummy. They are not full of difficult ingredients, just good basic stuff with a better twist. This is pretty much my desert island cookbook - if I could only take one cookbook with me to a desert island, this would be it. The only problem is that around here, almost everyone I know owns and worships this cookbook. I once brought Tortellini Picnic Salad to a potluck lunch, and someone else brought it too!
   Bottom line: Amazing, amazing cookbook. You will never regret having it. I predict it will become your favorite!
   
   (By the way, it is much better than Celebrate the Rain, the Seattle JL's next cookbook - which is good, but I don't think anything could live up to Simply Classic.)



3. This is a really wonderful cookbook which I have owned for years. I often go back to it to discover new recipes, as well as my tried-and-true favorites. Add it to your cookbook library! A+



4. This is a great book and always produces an amazing meal.
   Some of my favorites are the Peppered Herb Steaks p. 181, always gets rave reviews and can be prepared a day ahead of time. Better-Than-Mom's Oatmeal Cookies p.218, the best oatmeal cookies. A great one to bring to a party or picnic is the Tortellini Picnic Salad p.119, easy and delicious.



5. I am not a great cook, I really really want to be but I'm not. I think it's because I don't always follow directions well. But with this cookbook I was able to produce something. I've done a couple of recipes and I've liked them so much that I just stick to them instead of trying new ones. Which isn't ideal, but I'm trying.
   
   I've learned a couple things about myself in the process of trying to be a better cook. One is that I don't have a well stocked kitchen. That means I hate when a cook book requires you to buy 6-7 things that they assume everyone has in there kitchen plus 3 things that are a little odd and then they never use those ingredients again. On the few that I have done, I have been able to reuse the items and these basic ingredients have become staples, which means I'm closer to having a well stocked kitchen. I'm one step closer to being a better cook.
   
   I would suggest this book to anyone who wants to seem a little more fancy, without being fancy. New brides or home owners especially.

4 comments about Field Guide to North American Truffles: Hunting, Identifying, and Enjoying the World's Most Prized Fungi.

1. If you're thinking of picking this up just so you can jaunt out to the woods and grab some food for dinner, you might want to think twice--given the number of inedible fungi out there (some toxic), the authors do recommend that amateurs wanting edible truffles take along a more experienced truffle hunter until they've got the hang of it. If you think that hunting truffles would make a cool hobby however, particularly given the newness of the sport and the possibility for finding and identifying new species, this is an indispensable book to have in your pocket.
   
   Along with an introduction covering plenty of general tips on truffle hunting, the book includes detailed pages on many species of truffle. These include photographs, of course, and it's amazing to discover the vast range of colors, patterns, shapes, sizes, etc. among truffles! The season during which each truffle can be found is noted; for instance, the Trappea darkeri's season is April--November. Distribution comes next, anything from the vague "Western North America" to the incredibly specific "Only in western Oregon and northern California in lowland to foothill forests." Habitat describes, usually, the type of trees under which the truffle variety is found.
   
   Since photos and descriptions sometimes aren't enough for identification, spore information is included as well--starting with a photograph of the spores (generally taken through a microscope). Spore notes include size in micrometers and a general description, and sometimes include notes on the particular dye or solution used to bring out certain features.
   
   "Features" and "Comments" sections provide plenty of information to help you further identify the particular fungus you've found, often including internal physical details found upon cutting the specimen open as well as notes on odor and culinary value.
   
   Finally, each entry ends with a brief section labeled simply "DR" for "desirability rating," or how desirable the NATS has deemed the truffle to be for culinary uses. This ranges from unknown or inedible to the entertaining label of `insipid', the damning-with-faint-praise `palatable,' and finally a rare few species labeled tasty or delicious.
   
   If you think you you'd be interested in digging up some truffles, this is an absolutely invaluable little book for helping you to figure out what you've got on your hands!



2. Okay, I have to admit I was amazed that there are so many truffle species in the US. I've been hunting mushrooms for decades; but it never really dawned on me to dig around for truffles. I did find and eat some truffles when I planted pine trees in northern Alabama years ago; but never gave them much more thought. I'll add a small rake to the equipment I lug around on my forays in the woods this year. I thank the authours for opening up a new passion for me. I especially like the attention to the spore colours and shapes. This is the book to get if you're interested in these little gems



3. This is book for those that cook and are looking for new adventures! Detailed descriptions of what and where to look. I do not agree with every review, so take a chance and decide for yourself. Its an adventure! Great book, new hobby.



4. I'm a chef, and this book teaches you how to achieve full understanding of the american truffle. The costs that you will save are incrediable. The pictures are wonderful and descripions are full and informative. the only down side is that all have not been reviwed and some you need to study under a microscope, to find out weather edible or not.
   
   Great book one that i will ue always

5 comments about Tom Douglas' Seattle Kitchen.

1. i read this cover to cover in one sitting- great anecdotes, tips, philosophies, photos, wine info, and recipes.
   tom's book is as good as his restaurants. i LOVE this book.



2. I've just received this cookbook, so it might be too early to review, but I'll give my initial impressions. I am a distracted sort of cook who looks for new ideas alongside basic kitchen guidance to keep me on track. This was sitting on my counter when I had forgotten how to make vinaigrette. Indeed, Tom includes a basic mustard vinaigrette, and includes this alongside a lovely-looking panzanella salad. I might not have tried the salad if it hadn't been right there, so here's kudos for the organization which allows those two not to be separated. He does a good job going over regional ingredients. He also notes popular items at his restaurants and tells how they were developed. This is particularly nice for Seattle residents like me who are familiar w/ those restaurants, I think. The reason I didn't give this cookbook 5 stars on the first pass is that there aren't enough recipes in it. but I might get over that quality-over-quantity decision and change the rating once I own the book for a little longer.



3. First, if you have not visited Seattle, you must. Then you must eat at one of his restaurants, and this will make you want to educate yourself by reading this book and understanding his love of food and why everything taste so delicious. It is more than just a cook book with receipes, it explains what the Northwest and regional food is all about. The articles are facinating and the visual pictures bring your juices rising to visit and taste his culinary
   dishes.
   Another book for both male & female chefs, plus just at home cooks. You will leave this sitting out on a table
   for guests to look at, then buy.



4. I got this book after moving to Seattle and shopping at Mutual Fish, which is in my neighborhood of Beacon Hill/Mount Baker. Tom Douglas shops here, and this book is an incredible description of what makes definitive Seattle cuisine interspersed with wonderful recommendations and reflections of restaurants, stores, and things to do for any food-lover in Seattle. Tom Douglas includes some of his most sought-after recipes from his restauraunts.
   
   This book is a delight for anyone interested in Northwest Cuisine (and Oregon Pinot Noir!), Living in Seattle, and some GREAT Food and recipes!



5. I really enjoy using this cookbook and have success with many recipes. My favorites are the Blueberry Sour Cream Coffee Cake and the Triple Coconut Cream Pie. Easy to make and taste wonderful.

5 comments about The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery.

1. Grand Central Bakery has so many delicious baked goods, I'm surprised they'd share their recipes--but they did. I've read the book from cover to cover and it's fabulous. Nearly all of the recipes are for items made at the bakery--scaled for the home baker. Piper shares all her tips and techniques for delicious, rustic pastries and baked goods. She gives you lots of information to make home baking easier and more efficient--tells you which items to freeze before baking so you can always have ready to bake items on hand--where to follow the recipe exactly as written and where you can be creative.
   
   The book is written in Piper's voice--when you read it you'll instantly understand that she's passionate about educating and sharing her baking secrets as well as those of the other pastry chefs she's worked with. The book is a fun read--no fussy, overly complicated recipes here. I've made the Apple Tart Tatin and the Apple Bundt Cake and they both received rave reviews from my guests. I can't wait to try the Irish Soda Bread--which is my favorite treat from the bakery.
   
   The book is printed on high quality paper, beautifully bound with artist quality photos of most recipes and several step-by-step photos to walk you through more complicated processes such as making "ruff puff" pastry--similar to puff pastry.
   
   I highly recommend this baking book for the novice and experienced baker alike. I'm an experienced baker and wish I'd have had this information starting out.



2. I have NEVER been to GCB, BUT I was told I HAD to have this book! I bought it right away and made the jammers & the kuchen - TO DIE FOR! What I love most about this book are the tutorials. For years, I have cook and baked and served, yet I am not sure I could explain to you why I do the things that I do......WELL, this books helps explain it ALL! THANKS!!!!!!!!!



3. So far I've made the Oatmeal Raisin and Molasses cookies. Followed directions both times, and both times ended up with VERY THIN, SUPER FLAT cookies. They looked great in the oven, but deflated as soon as they cooled. Very disappointing. I'm curious to see what others say.



4. Having had fun READING The Grand Central Baking Book (not many cookbooks are "a good read"), consequently finding answers to questions I've collected from baking over the years, it was time to try some cookies -- the cookie jar was empty! The ginger molasses cookies are my newest addiction, and it is serious. Having replenished the inventory at least four times in as many weeks, I have them perfected -- chewy in the middle, crisp on the edges. (Am puzzled that a reviewer finds the ginger molasses cookies flat when removed from the oven. I wonder if reviewer read the introductory comments that accompany this recipe -- chilling the dough before baking is essential. I find the dough easiest for working when chilled an hour or two.) I've not tried the larger version as per cookbook, preferring to end up with more cookies (4 doz. plus) by shaping balls from a heaping tablespoon of dough. DON'T over-bake -- they won't look done in the middle, but when edges are brown, remove from the oven; that convex dome will collapse when it hits cooler temps, as it should -- that creates the wrinkled top, the chewy middle and the crunchy edge. Needing to break my ginger/molasses addiction, I turned to the shortbread-like ginger oat and the cocoa nib cookies. Alas, they are equally addictive. Best I break my addiction by turning pages beyond cookies, to try other treats from Grand Central that one friend making her way through the cookbook claims "best ever" -- blueberry muffins, biscuits, and corn bread. GCBB is destined to become one of the few cookbooks on my shelf with book jacket tears, and pages smudged with butter stains -- a very few cookbooks get that way, for a reason. [ASIN:1580089534 The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery]



5. I have eaten at grand Central for years and this was a great gift to recieve. The soda bread, jammers and blue berry muffins are worth the entire book. I also made the the hand pies for fun last night, and they were a sucess.
   The rescipes are very heavy on butter, I found I can leave off the round up, on the butter and they turn out fine, 1 stick, not 1.4 sticks of butter.
   Also baking time in the books is a little long, the muffins took 25 -30 mins, not 50 mins. the hand pies took 40 mins, not 1 hour. I am an experienced cook, so I have no trouble adjusting time.
   
   The directions work, are easy, practical, informative and fast for an experienced cook. Blue B muffins went toghter in a flash. If you don't know a few shortcuts, then this could be a frustrating book,, can you make buttermilk?
   
   This is the sweet, pastry, cookie and savory part of the bakery. The bread rescipes are not included, except the fast breads, pumkin and cranberry.
   Sure wish I had this book for the last 5 years since I live so far from Grand Central now.