4 comments about Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen.

1. As customers who have already enjoyed Christina's restaurant--which, as expats visiting from France, my family and I stumbled into 20 years ago--we may be biased. But this is more than a compendium of the wonderful cuisine we have enjoyed there, more than the sum of welcome and ambiance (and WHAT a view from the deck overlooking the waters of Eastsound!). Christina knows how to write as well as to cook. The little essays about discovering food as she grew up in the Pacific Northwest bring the recipes to life. They also provide a capsule history of a generation: from the wheat fields of eastern Washington to the burgeoning restaurants of Portland, Oregon, to the lovely little island north of Seattle (Orcas) that is home to the gem she created as a single mom a couple of decades ago. Read the book. Go to the restaurant. Live some history!



2. My wife and I enjoyed a night full of incredible food and music at Christina's on the evening of our wedding. The reception was attended by friends who took planes, trains, and ferries from as far away as Boston, Cincinnati, Chicago, and Ann Arbor... everyone fell in love with Christina's food, Bruce's smile, and Christopher's Hot Monks. A perfect night to a perfect wedding day. Christina's cookbook is a wonderful reminder of the unique flavors and fresh tastes that has always distinguished her restaurant as simply the best!



3. Christina opened her restaurant on beautiful Orcas Island over 25 years ago and it's still a restaurant we recommend to visitors as a must. Before it was fashionable she began her restaurant committed to fresh local ingredients and seasonal recipes. We love her cookbook because it's designed that way with pages dedicated to tomatoes, apples or oysters and we love her stories about growing up in the Northwest and how that shaped her vision of food. The best thing is the percentage of recipes we'd make again - always our judge of a great cookbook. We love her crab fondue, her steamed clams with thyme and lemon vodka, her picnic chicken liver terrine, roasted vegetable salad with tomato caper vinegrette, hot and sour fish soup... and there's lots more. Makes your mouth water doesn't it!!!!!!



4. We purchased this book during a visit to the most beautiful of the San Juan Islands off the coast of Washington State, Orcas Island. The food reminds me so much about what I love about Orcas Island. Fresh, natural, organic foods prepared simply to create an elegant evening for any home. You will love this book. Every recipe is a supreme delight!

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. 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.



3. 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.




4. 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



5. 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 comments about Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest.

1. Yummy recipes that are both for dinner parties AND weeknight cooking. Yes the mac and cheese is great but there are also simple tips on things like cooking broccoli just right that I love. I also appreciate that every recipe has 'make ahead' instructions. This is a winner all around.



2. One of the best cookbooks I've ever owned. Not only does this showcase the usual suspects of Pacific Northwest American cuisine (hazelnuts, salmon, etc.), but also teaches how to use American artisan cheeses in creative, delicious ways. With the tips on selecting different cheese types (semi-hard, semi-soft, soft-ripened, hard graters), you're given the freedom within the recipes to mix and match different cheeses to create macaroni, strata and, yes, salmon that's all your own. I personally recommend mixing up the star Beecher's Macaroni and Cheese recipe with French Ossau-Iraty, Mt. Townsend Trailhead (also a great Seattle-area cheese), Beecher's Flagship and Tillamook Sharp Cheddar. Positively sinful. All of the recipes we've tried so far have turned out great, with the exception of the crab cakes, which were a little too bready. The instructions are extremely detailed and user-friendly.
   
   The photography and profiles of influential chefs in the area make a gorgeous presentation, a delight on the coffee table as well as the kitchen. Makes a great gift for friends around the country, as well as local foodie fans.



3. I was not familiar with Kurt Dammeier before receiving a copy of his book, but I was certainly familiar with his contribution to the culinary influences of the Pacific Northwest. I am a fan of his artisan cheeses and have had a Pasta & Co dish at my table or presented at a potluck on more than one occasion. We are lucky to have him among us and in the company of the likes of Tom Douglas as another Pacific Northwest institution. The book itself is sheer art if you, like me, enjoy reading recipes and looking at the pictures of the final result. In addition, the recipes are sheer delight for the palate. The black eyed pea and mustard green salad was a recent hit with my party crowd. The Scollop Orzo with Wild Mushrooms and Sherry was a quick after work dinner pleaser for me and a husband who can be a bit fussy about his food. Kurt demonstrates what makes Pacific Northwest cuisine special and spectacular by making use of and showcasing ingredients that abound in our waters and on our shores. And he does so to perfection! He takes his bows but shares the spotlight with those who have been an influence on his development as a restaurenteur, entrepreneur and sure to be Pacific Northwest Icon.



4. I have made nearly a dozen recipes from this book, and every one has been delicious. New-to-me ingredients and interesting new flavor combinations have put some spark back in my cooking. Northwest Nicoise is now a regular in our weeknight dinner rotation, and the Salmon with Herb Butter and Blueberry Sauce was the star of our Christmas Feast this year. I have many cookbooks in my collection -- this one is definitely going to stay at the front of the shelf.



5. Innovative / Different
   Practical
   Fun to read / bravo to the writers
   Beautiful / the photographers capture the region's essence
   Doable recipes [mostly]
   Exposes an underknown area of American cuisine
   
   That pretty much sums up my opinions of the excellent book.

5 comments about The Double Musky Inn Cookbook: Alaska's Mountain Cajun Cuisine.

1. My ex-husband works for the Double Musky Inn. This book brings back many fond memories. The writings are great as well as the recipes. Since my ex is one of the chefs there, I know first hand that these are the ACTUAL recipes that they use right there in the restaurant. Its a must have souvenior of Alaska. Way to go Bob and Deana.



2. A true Alaskan gem, easily one of the best places to eat for thousands of miles in any direction.
   
   This Cookbook has all the classic recipes and even goes into detail on how they make their broths.
   
   You will love this simple, easy to read cookbook. Buy it today!



3. What book. You dummies sent it to the wrong address.I had previously changed my address. Then I emailed you a letter and my concerns were not respondedto. The situation is comic. itrid again to change my address and it did,t work again.



4. Having actually dined at this charming restaurant, I was delighted to find the cookbook with their actual recipes. I enjoyed it so much that I purchased a second for my stepmom. Keep up the fantastic job and for anyone thinking about visiting Alaska, this is a "must go to" place to dine.



5. My husband and I used to eat at this restaurant when we traveled to the Kenai/Palmer/Seward area from Anchorage. Their food is absolutely the most wonderful, the essence of the restaurant is comfortable for anyone, from jeans to suits. I flew home for my uncle's funeral in December and found that they have a cookbook, as soon as I returned home I ordered from Amazon - this is a must have cookbook, if not for the recipes, which are incredible, but for the memories.

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

1. I've tried virtually every Junior League Cookbook from the West Coast and this ranks up there with the best. It's fresh, simple and of the three recipes I've made they are all "keepers". My friends all endorse the book too as they are on the receiving end of my cooking. Look forward to making more dishes from this great cookbook in the weeks to come.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   



2. I purchased this cookbook after seeing it at a friend's house in the Seattle area. As a somewhat-novice cook, I found numerous recipes that I could handle. I've attempted at least a half-dozen dishes in this book and have been very pleased with the results every time. This book offers some great ideas for meals you can make for entertaining -- and offers some great flavor from a different part of the country from where I live. It's a great book that I keep coming back to.



3. I LOVE this cookbook. I have made over a dozen recipies from it and all of them have been exceptional. The chicken recipies are creative, delicious and crowd pleasers. I have made several recipies over and over again. I have a kitchen full of cookbooks and this is the one I grab first.



4. 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.



5. 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.

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. This was a gift to my husband, but has only been opened twice. The recipes look somewhat interesting, but the ingredients are not generally available to most areas. It would be helpful in a coastal area where FRESH seafood was more readily available AND was more cost-effective to use. We are intrigued by some entrees, but again, most are not user-friendly (or kid- friendly) which is important in our busy home! I good gift for the hobby gourmet, not useful in everyday life...at least not in our busy (and filled with picky kids) home!



2. Now I may be biased because I live in Seattle but there is not a recipe in this book which is not simply perfect. I have tried about 10 recipes including the crab cakes, blueberry coffee cake, Short Ribs with Rosemary white beans and the Lobster and Shiitake Potstickers and not had a bad one yet.

   All the recipies are pretty easy to make, use simple fresh ingredients and usually recommend a wine to pair with it. These are not always the types of recipes that you want to whip up in 10 mins when you get home from work but for a weekend dinner where you have 1/2 hr or more to cook, you will be well rewarded. There is definitely a seafood bias for this which is fine with me. In the middle of the book are about 10 pages of pictures of many of the dishes.

   I have lots of cookbooks with several good recipes but never one with so many winners and absolutely no losers. I have been to 2 of Tom's restaurants in Seattle but this makes me want to cook at home.




3. It has taken me awhile to write a review for this book due to the fact that I have been testing as many recipes as possible and while in Seattle compared the restaurant version with the home version. The verdict is: Get the book.

   The recipes are very easily done in a standard home kitchen and they are the recipes of the restaurants in question. If there is a flavor difference it is easily explained by the author such as, the restaurant version of the salmon rub uses smoked paprike (very hard to get) while the home uses the sweet variety.

   The book reflects a deep love of Seattle and is informative in a chatty way. I think though, for the Asian food information sections you may want a little more depth with Bruce Cost's book on Asian ingredients. For the experienced cook this is a great book to have on the shelf showing a fusion of traditional and international influences in the menu.

   For those looking for soemthing in between a beginner's and a hardcore pro level this book is excellent. People at my various parties and catering gigs have loved the food prepared from this book and it has achieved the status of favorite on the shelf. It is approachable in tone, style and technique. It is also helpful that he provides a supplier section for those hard to get items like kazu.

   The fish section maybe a no go for some people due to freshness issues but the section on grilling/barbecuing is nice and the dry brine method for roast chicken was very reliable. All the side dishes were easily done as well with a standard grocery store available.

   Recommended highly and I look forward to his next work.




4. I have owned my copy of Seattle Kitchen for over a year now, as do two of the other families on our block. We regularly get together for dinner parties and inevitably, one of Tom Douglas' dishes shows up on the menu. Although many if not most of the recipes are time-consuming (much chopping, sauteeing, carmelizing, etc. is involved) they are all worth it in the end as long as you are a patient person who enjoys cooking. This is not a good beginner's cookbook! The sweet butternut soup with thyme creme fraiche is beyond compare and I make it all fall and winter long. The lobster and shrimp potstickers with sake sauce take a long time to make but are simply divine (I have learned to make huge batches and freeze them for later when I need an appetizer.) Pair them with the sweet-and-sour red cabbage for an impressive presentation. I just made Etta's cornbread pudding last night for the first time after visiting Seattle and eating it at the restaurant a few weeks ago, and I have to say mine was just as good if not better since it was fresh out of the oven. It was inhaled at the dinner party and it prompted me to get online now to order Tom's other cookbook. I find that sometimes the ingredients are difficult to hunt down here in Montana, but I usually find most of what I need, or at least an acceptable substitute. I just wish there were more photographs of the beautiful food. I look forward to trying many more of Tom's recipes.



5. 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.

5 comments about Alaska Sourdough.

1. Ruth Allman has written an excellent book about Alaskan sourdough history and provided very tasty receipes. As a resident of Kodiak,Alaska I have been lucky enough to get some of Ruth Allmans sourdough starter. I have tried her receipes and all I can say is , wow! San Francisco look out. You get a real sense of the struggle of the pioneers with this book, and the way she describs the receipes, you can just imagine spreading the butter and jam on the bread. My favorite receipe is the hot griddle cakes with fresh strawberries. As Ruth says, the art of mixing the batter with air, and the timing of slopping it on the grill is a skill learned over time. The Baked Alaska with sourdough waffles (which by the way is how it was actually first made) is a dessert from heaven. This is a book that every sourdough making Alaskan owns.



2. My poor dogeared, stained copy of this book came to me by way of my dad and brother after their trip to Alaska in 1989. Dad acquired some starter in about 1959 that its guardian said had been going since the days of the 49ers. I know it's been bubbling since then. All Dad made, though, were bread and rubbery pancakes. He, unfortunately, didn't buy a copy for himself, although I'd give anything to have him make another meal of them! You see, that's the magic of sourdough, the romance, the stories, the memories! I've not yet been to Alaska, but Ruth Allman has taken me from Cheechako to Sourdough by generously sharing her recipes and her stories with me. I read this book just for the enjoyment of it sometimes. We had her waffles this morning. I made her Flower Rolls recipe into Danish rolls for my famously fussy father-in-law. What better tribute could I make to this cook and her book than to say that he loved them! My two year old son and I will make a little fire in the woods and bake a sourdough version of bannock in Dad's old Dutch oven this week and make some memories of our own.



3. I found a copy of this cookbook at a local used book store and mixed up a sourdough starter the following day. It was bubbling away the next morning and I can't wait to try it in a few more days...
   The directions in this book are simple to follow. The anecdotes and history provided are entertaining. The recipes all sound delicious! I'll be working my way through many of these, starting of course with the sourdough hotcakes and bread. The handwritten format just adds to the charm of the book. If you're interested in learning to make sourdoughs, this book will give you all the information you'll need.



4. Make the most sublime waffles - crispy outside, creamy inside, and with a flavor that beats anything else. So good that my children want them even as plain unheated leftovers later in the morning.



5. This is a wonderful book. Now I have so many more ways to use from my "Sourdough Pot"...My Sourdough has been bubbling for a long time, but I was limited on recipes. This is also just a fun book to read.

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

1. This is a GREAT cookbook. I have had it for 5+ years, and I still use it all the time. I can vouch for the salads, soups, and entrees especially. I have not made many of the desserts, but I would not hesitate since everything else I have made from the cookbook has been so successful.



2. If there is a bad recipe in this book, I've yet to find it. You can always count on whatever you make being a hit. I've given this cookbook to several friends. They agree. The recipes are easy to follow with results you can depend on. This book should be a basic in every cook's kitchen. A perfect gift, too.



3. 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.



4. 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.)



5. 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+

5 comments about Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia.

1. I was given this book as a gift and after sitting down with a cuppa joe and browsing through it, I feel like I've had an eye-opening close encounter with the Northwest--and I live here! With our busy lives, who has time to track down the crème de la crème of cozy inns, tucked away vineyards and to-die-for bistros? Rex-Johnson has done the work for us, with a literary roadmap of the best of the best. She entertains with quick little snippets about the lives of chefs and growers, then helps us bring the experience home with their best recipes. I've just ordered another copy to give a chef-friend, and I'm going to keep one on hand for visitors coming to the area. Whether they like to cook or not, there's gorgeous photography, a travel guide, a bit of history, and inspiration for anyone whose pulse quickens in the face of beauty, bounty and harvest.



2. For the wine and food nut, this book is of epic proportion. Vivid and lively pictures combined with the real people and real stories of the Pac NW illustrates the connection between Braiden Rex-Johnson and her subject. The
   wine country traveler's guide to the good life in the Pac NW. Bravo!



3. This book offers many exceptional recipes however there are two from Chef Maury Bennett in Idaho that are amazing his passion for local fares radiates through his ideas. I would like to see an entire cook book done by him!!



4. To counter the damp and dreary days of winter I surround myself with distractions that promise better days to come. At the top of my pile is Braiden Rex-Johnson's Pacific Northwest Wining and Dining. Just looking at the cover of this love letter to NW cuisine warms me. I imagine myself dining al fresco on the patio of this restaurant or a myriad of others. Then I pour over the interior pages, like a gardener pouring over a seed catalogue in winter. I indulge in the descriptions of familiar restaurants and wineries as well as intriguing new ones. I plan our next excursion into Eastern Washington or the Willamette Valley or the always promising Vancouver area, while noting the recipes from these areas that we want to make today and the wines we will want to serve with them. I smile at the quotes from favorite and unfamiliar chefs and feel as though I now know something of what makes them who they are. And then I remember another friend who I want to share this book with and I'm back online to order it. What a perfectly luscious way to wile away the winter days.



5. This cookbook is absolutely gorgeous. It is a wonderful guide to the Pacific Northwest for both locals and visitors. The recipes are fabulous (try the Chipotle Chocolate Cake) and very easy to do at home, while still elegant. And the wine pairing suggestions are spot on. Outstanding book that would make a great addition to anyone's cookbook collection - and one that you will actually use.