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Book review: Dishing Up Washington

By on December 21, 2012

Dishing Up Washington cookbookJess Thomson, author of Pike Place Market Recipes (Sasquatch, 2012) has another new book out in time for holiday gift giving with Dishing Up Washington.

Thomson, a relative newcomer to Seattle, writes for Sunset and Edible Seattle magazines, and she has crafted a delicious and beautiful book for Storey Publishing as part of its “Dishing Up” series (which includes last year’s Dishing Up Oregon by Ashley Gartland as well as Dishing Up Vermont, Dishing Up Maine and Dishing Up Maryland).

Dishing Up Washington includes 150 recipes, many from the state’s top chefs, including Tom Douglas, Theirry Rautureau and Chris Weber. Some also were developed by wineries, including Gilbert Cellars.

Throughout this 288 page volume are short stories about food producers, farmers markets and profiles on restaurants. You’ll also find wine-pairing tips, and you’ll even learn how to dig for clams.

If the recipes aren’t mouthwatering enough, the photographs by Lara Ferroni will tempt you to no end.

Dishing Up Washington deserves its place among the best cookbooks focusing on Washington and Pacific Northwest cuisine.

Price: $20

About Andy Perdue

Andy Perdue is the editor and publisher of Great Northwest Wine. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is a frequent judge at international wine competitions. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books. He writes about wine for The Seattle Times. You can find him on Twitter and .

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