Discover the unique flavors of the Pacific Northwest with this regional American cookbook.Eating the Pacific Northwesttakes you on a culinary journey through Washington and Oregon, exploring indigenous ingredients and sustainable food traditions. From Seattle's bustling waters to Portland's mushroom-studded forests, uncover the region's hidden gastronomic treasures.
This cookbook is for foodies, chefs, and anyone seeking to connect with local flavors. Explore recipes featuring:
- Wild Oregon berries
- Dungeness crab
- Geoduck
- Truffles
- Salmon
Learn about the history and ecology of these ingredients, and discover how to create delicious, sustainable meals that honor the Pacific Northwest's unique culinary heritage. Prepare to be inspired by the region's bounty and the chefs who are redefining American cuisine.
“InEating the Pacific Northwest, Darrin Nordahl curates a delicious tour of some iconic indigenous foods. His evocative writing takes you to Oregon truffle country, Puget Sound oyster beds, and the straits that gift us prized wild salmon, and will make armchair culinary travelers want to hit the road.”—Hsiao-Ching Chou, Seattle-based food writer and author ofChinese Soul Food
"With 20 recipes and dozens of photos, Nordahl's guide to the Pacific Northwest's culinary abundance will appeal to locals as well as visitors to the area." —Booklist
Darrin Nordahlis the author ofEating Appalachia: Rediscovering Regional American FlavorsandPublic Produce: Cultivating Our Parks, Plazas, and Streets for Healthier Cities. He lives in Sacramento, California, and frequently writes about American food and food production. His work has appeared in theBoston Globe,Globe and Mail,Huffington Post, and on CNN and NPR.
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