Washington Food Artisans: Farm Stories and Chef Recipes; Leora Bloom; Cooking

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“Very good lacking good dust jacket, as issued. Binding is solid. We use quality packaging ...
ISBN
9781570616600

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Product Identifiers

Publisher
Sasquatch Books
ISBN-10
1570616604
ISBN-13
9781570616600
eBay Product ID (ePID)
109480662

Product Key Features

Book Title
Washington Food Artisans : Farm Stories and Chef Recipes
Number of Pages
224 Pages
Language
English
Publication Year
2012
Topic
Specific Ingredients / Natural Foods, Regional & Ethnic / American / Northwestern States, Regional & Ethnic / American / Western States, Seasonal
Illustrator
Yes
Genre
Cooking
Author
Leora Bloom
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
35.6 Oz
Item Length
11.1 in
Item Width
7.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2012-001166
Dewey Edition
23
Reviews
"In an effort to highlight local producers and chefs, Seattle resident Bloom gathered stories and over 50 recipes from a diverse cast of dedicated farmers and foodies in this eye-catching volume... In addition to these charming profiles, recipes ranging from spiced albacore tuna with stone fruit chutney to goat cheesecake with pears and honey will have denizens of the Northwest and beyond drooling--most ingredients can be sourced nationwide. Supplemented with Clare Barboza's sumptuous photographs of landscapes and prepared dishes, this volume will inspire even those unable to travel to this far corner of the country to try their hand at Washingtonian fare, as well as explore their own local treasures." Publishers Weekly , "In an effort to highlight local producers and chefs, Seattle resident Bloom gathered stories and over 50 recipes from a diverse cast of dedicated farmers and foodies in this eye-catching volume... In addition to these charming profiles, recipes ranging from spiced albacore tuna with stone fruit chutney to goat cheesecake with pears and honey will have denizens of the Northwest and beyond drooling--most ingredients can be sourced nationwide. Supplemented with Clare Barboza's sumptuous photographs of landscapes and prepared dishes, this volume will inspire even those unable to travel to this far corner of the country to try their hand at Washingtonian fare, as well as explore their own local treasures." Publishers Weekly  "Bloom's farm-to-table cookbook features chef recipes organized by course, engaging profiles of Northwest food artisans, and breathtaking color photographs... This attractive gift book is filled with details on Washington producers and restaurants. VERDICT These 52 recipes for soups, salads, appetizers, mains, and desserts will appeal most to readers familiar with or located in Washington." Library Journal   Amid gorgeous photos of produce and local producers, freelance writer Leora Bloom details the stories behind the locally sourced food we love to eat. You'll find recipes such as Tulio's goat Brie and tomato jam bruschetta, the Dahlia Lounge's honey-soy-cured Pacific mackerel and, to top it all off, apricot sorbet from the Parfait ice cream truck. Seattle Magazine A book filled with essays about some of our favorite farms, recipes from terrific chefs, and gorgeous photos from Clare Barboza? This is clearly tailor-made for our readers. Leora Bloom tells luxuriously in-depth stories of the folks behind our local food scene... Edible Seattle "...eloquently narrated by Leora Y. Bloom, and featuring lush photography by Clare Barboza. The book profiles chefs, farmers, artisan producers and more, bringing the reader along with her on her journey to find the beating hearts of Washington State's food culture. Stories of success, hardship, rebuilding and creating join mouthwatering recipes and eye-catching images to present a real sense of the community that makes our state one of the most abundant and versatile culinary meccas in the country. Studded with recipes like Roasted Beet Salad with Port-Lavender Vinaigrette, Sockeye Salmon with Chanterelles and Summer Peppers, and Washington Cherry Gazpacho, the length and breadth of our wonderful state is present in every bite." Dishing with Kathy Casey There's great pleasure in meeting Bloom's subjects... Both of these local books belong on international shelves. They deserve to be sent forth into the world as ambassadors, to explain to distant friends and relatives why our land, this inlet on the western coast of the North American continent, is such a fortunate one, endowed with natural riches and populated by folks who don't confuse abundance with moral superiority.  Crosscut.com  
Photographed by
Barboza, Clare
Dewey Decimal
641.59795
Synopsis
Washington State is known for its bountiful fruits, vegetables, lavender, seafood, honey, cheeses, wines, and so much more. It's also known for having some of the best restaurants in North America. This book is a delicious blend of stories about the passion and dedication Washington's food artisans bring to their work and more than fifty delectable recipes featuring each farmers' products from the most renowned chefs and restaurants in the state. Book jacket., Two of the biggest draws of the farmers' market are the chance to buy local products and the opportunity to meet the producer--to skip the middleman and shake the hand of the farmer, the forager, the artisan. For so many of us living in the city, shopping at the supermarket, unwrapping plastic-covered sandwiches for lunch, or grabbing quick takeout, the vendors are heroic. They are passionate about their products and have chosen to do what they do on a small scale for any number of reasons, including better quality, tradition, respect for the earth, or to continue a family business. Writer Leora Bloom profiles 17 such Washington food artisans, including producers of fruit, wine, cheese, tomatoes, lavender, and honey, as well as meat, fish, and grains. She also provides recipes for each farmer's products, procured from Washington's most renowned chefs and restaurants.
LC Classification Number
TX715.2.P32B56 2012

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