Eating the Pacific Northwest

Rediscovering Regional American Flavors

By Darrin Nordahl

COOKING

240 Pages, 5.5 x 8.5

Formats: Cloth, Mobipocket, EPUB, PDF

Cloth, $19.99 (CA $26.99) (US $19.99)

Publication Date: September 2018

ISBN 9781613735282

Rights: WOR

Chicago Review Press (Sep 2018)

eBook Editions Available

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Price:	$19.99

Overview

Explore how truly indigenous, regional food choices can raise our environmental consciousness though cuisine.

Discover the unique flavors of the Pacific Northwest with this regional American cookbook.

Eating the Pacific Northwest takes 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.

Reviews

“In Eating 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 of Chinese 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

Author Biography

Darrin Nordahl is the author of Eating Appalachia: Rediscovering Regional American Flavors and Public 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 the Boston Globe, Globe and Mail, Huffington Post and on CNN and NPR.

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