Judie Geise's New Northwest Kitchen, Madrona Publishers Hardcover Cookbook, Recipes, 1987

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The approach to good homecooking in the Pacific Northwest can be best described as reflecting the qualities of the region itself. Even in its urban centers, there is still a feeling of the frontier—a staunch individualism and informality, honesty and directness, and a rich and fresh mix of cultures and ethnic traditions. Here is a food tradition in the making, whose basic principles are few and simple: Use the best ingredients from the wonderful natural resources at hand, keep the cooking techniques uncomplicated and straight-forward, and don’t get trapped in the kitchen. JUDIE GEISE knows what to do with Pacific Northwest regional specialties (see CHANTERELLE SOUP, SMOKED SALMON TARTAR, or HAZELNUT SOUFFLE with FRESH STRAWBERRY SAUCE). She also knows what can be done with ingredients that are not special to the region (see RABBIT with CABBAGE and MUSTARD SAUCE, FENNEL and ORANGE SALAD, or CRANBERRY BEAN and PASTA SOUP). She is practical and economy-minded. She can produce SALTIMBOCCA with pork or chicken substituted for high-priced veal, poach under ripe PEARS with GINGER CREAM, and turn a tired turkey carcass into a ROMAN favorite, STRACCIATELLA. She also offers important information that will be valuable to any cook about such subjects as the great variety of olive oils and vinegars, which fruits to serve with which cheeses, whether such specialty foods as RADICCHIO are really worth the price, and the difference between yams and sweet potatoes. And, with the help of an experienced wine-buyer, she draws from the full range of available domestic and imported wines to suggest what goes well with what. Here is a book for every cook who is looking for new ideas (see HONEYDEW-WATERCRESS-SNOW PEA SALAD), for fun (see CORN BREAD MADELEINS—“PROUST would approve”), and the cheerful inspiration of a cook who loves food and using the bounty of the Pacific Northwest. Published by MADRONA PUBLISHERS in 1987.
Features: THE NEW NORTHWEST KITCHEN, APPETIZERS, SOUPS, FISH AND SHELLFISH, POULTRY AND RABBIT, MEATS, VEGETABLES, PASTA AND RICE, BREADS PIZZAS AND SAVORY TARTS, SALADS, DESSERTS
*there is an inscription written in ink on the inside cover of this volume
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