Pacific Northwest Pantry

Pacific Northwest Pantry: 96 Oregon Homegrown Recipes is much more than just a cookbook. It is a celebration of Oregon's culinary heritage and the unique flavors coming from the Pacific Northwest. The book features delicious recipes that draw on the bounty of a wild variety of fruits, vegetables, and proteins that thrive here. From the coast to the Cascade foothills, the ingredients found in each dish are representative of the culture and people of Oregon. From classic Northwest salmon recipes to comforting casseroles influenced by the region's Danish roots, this cookbook has it all. It features a variety of vegetarian and vegan options, along with hearty main dishes perfect for cooler climates. Whether you're a fan of classic Northwest dishes such as marionberry pie or Pacific Northwest Spinach and Artichoke Dip, this book has you covered. Each recipe is simple, delicious, and perfect for making an easy weeknight dinner for two or a large dinner party. Whether you're a long-time Oregonian looking for a taste of home or a newcomer to the region eager to learn more about the local cuisine, Pacific Northwest Pantry: 96 Oregon Homegrown Recipes is a must-have book. Dining in the Pacific Northwest is a unique experience, thoughtfully combining influences and ingredients from Europe, the United States, and Asia. Here, you can explore flavors and traditional dishes native to the region, as well as classic recipes that have been passed down from generation to generation. The recipes in Pacific Northwest Pantry: 96 Oregon Homegrown Recipes are full of flavor, local ingredients, and quality cooking techniques. You'll rely on fresh fruits and veggies like sweet Vidalia onions, Crimson Snow peas, and fragrant Diamondback raspberries to bring flavor to each dish. For proteins, you'll find a wide selection of premium wild-caught Columbia River salmon, mussels, and fresh Oregon bay shrimp. To top it off, a variety of seasonings, such as freshly cracked Tellicherry peppercorns and organic herbs and spices, give each recipe its unique Pacific Northwest flair. From the coast to the tundra, Pacific Northwest Pantry: 96 Oregon Homegrown Recipes will bring the tastes of the region directly to your kitchen. The recipes will take you on a culinary journey through the Pacific Northwest, allowing you to explore the flavors of Oregon while connecting with the culture, tradition, and heritage of its people. With this cookbook, you'll feel right at home in the Pacific Northwest in no time. No matter the occasion, you're sure to find something tasty from the pages of Pacific Northwest Pantry: 96 Oregon Homegrown Recipes.

The purpose of this guide is to help residents in the Pacific Northwest to identify common insect pests that occur in pantries and kitchens. This guide is not meant to be all inclusive, but is meant to cover the most common-occurring species you may encounter.

From the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are native to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled RÉmoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.

The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.

The acclaimed cookbook author shares creative new dishes that bring Mediterranean inspiration to the seasonal ingredients of the Pacific Northwest. Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family.

Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest--when smoldering logs in a fireplace stood in for a stove, and water had to be hauled from a stream or well--to the times when railroads brought Pacific Northwest cooks the latest ingredients and implements. The fifty-year journey described in The Way We Ate documents a change from a land with few stores and inadequate housing to one with business establishments bursting with goods and homes decorated with the latest finery. Like she did in her earlier acclaimed volume, Wagon Wheel Kitchens: Food on the Oregon Trail, Williams has in her latest book shed important new light on a little-understood aspect of our past. These tales of a pioneer wife bemoaning her husband’s gift of a cookbook when she really needed more food, or preparing sweets and savories for holiday celebrations when the kitchen was just a tiny space in a one-room log cabin, show another side of the grim-faced pioneers portrayed in movies. Here we encounter real American history and culture, one that vividly portrays the daily lives of the people who won the West--not in Hollywood gun battles, but in the kitchens and fields of a world that has disappeared. Interlacing a lively narrative with the pioneers’ own words, The Way We Ate is truly a feast for those who believe that “much depends on dinner.”

Experience beautiful home cooking that takes its cues from the kitchen gardens and forest harvests of the Pacific Northwest. Andrew Barton and his friends run Secret Restaurant Portland, a monthly supper club. After hosting dinners for five years, a culinary style emerged that reflected his practical approach to cooking: accessible recipes alive with flavor, lovely on the plate and the palate. The Myrtlewood Cookbook brings forth 100 recipes that amplify the tastes, colors, and textures of summer tomatoes, fall mushrooms, winter roots, and spring greens. You will gain nearly as much from reading these recipes as from cooking them. Whether you are inspired to make Nettle Dumplings in Sorrel Broth, Candied Tomato Puttanesca, or Russet/Rye Apple Pie, be prepared to swoon under the spell of Myrtlewood.* *The Myrtlewood tree is found on the same ground as fiddlehead ferns, nettles, and other wild foods characteristic of the Pacific Northwest. The plates, bowls and cutting boards carved from Myrtlewood shown in this book connect to the land where this cookbook was created.

With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

The Pacific Northwest boasts a treasure trove of great seafood and Seafood Lovers’ Guide to the Pacific Northwest celebrates the region’s best. Perfect for the local enthusiast and the traveling visitor alike, the book includes: restaurants and shacks; local fishmongers and markets; regional recipes from local chefs and restaurants; a seafood primer; seafood-related festivals and culinary events.