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Ww Norton + Company
Pacific Northwest Seafood Cookbook
$27.99
in-stock
SHIPS FREE WHEN YOU SPEND $125 OR MORE
Style : 9781682683668
For thousands of years, the abundance of fish and shellfish here in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern.
Here, food writer Naomi Tomky leads readers through an exploration ofthis cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer - from stars like halibut and oysters to unsung heroes like lingcod and smelt - and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.
From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. 256 pages.
Here, food writer Naomi Tomky leads readers through an exploration ofthis cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer - from stars like halibut and oysters to unsung heroes like lingcod and smelt - and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.
From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. 256 pages.
