- Tinte Cellars donation drive for Ukraine enters final week
- Jackson Family Wines invests in Walla Walla vines, wines
- 2022 Idaho Winery of the Year: Holesinsky Vineyard and Winery
- 2022 Idaho Winery to Watch: Rivaura Vineyards and Winery
- 2022 Washington Winery of the Year: Westport Winery Garden Resort
- 2022 Washington Winery to Watch: Liberty Lake Wine Cellars
- 2022 Oregon Winery of the Year: Chris James Cellars
- Long path of Andrew Riechers leads to early acclaim for Audeant Wines
- The Wine Knows: Upchurch hits sweet spot with Cab on Red Mountain
- Northwest Merlot remains memorable in talented hands
Book review: Dishing Up Washington
Jess 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
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