Dishing Up® Washington 150 Recipes That Capture Authentic Regional Flavors

from seattle to spokane, Washington State is a hotspot for outstanding food. Its vital, vibrant food culture lies in the diversity of its natural resources; the state boasts coasts rich with abundant seafood, fertile farms and orchards with blissfully long growing seasons, arid vineyards, and chanterelle-rich rainforests. Dishing Up® Washington celebrates the culinary wonders of the Evergreen State, one bite at a time. The fifth book in Storey'™s successful Dishing Up® series (108,000 in print), Dishing Up® Washington highlights the state'™s unique spin on the flavors of the Pacific Northwest. Many of the 150 recipes were collected from the state'™s most celebrated chefs, farmers, fishermen, and artisanal food producers and feature the tastiest native ingredients, including Pacific salmon, Dungeness crab, wild mushrooms, cherries, apples, and saffron. The book also includes rich, full-color photography; food lore; Washington wine'pairing suggestions; and profiles of the individuals who contribute to the state'™s rich food culture. Dishing Up® Washington will give the nearly six million tourists who visit the state each year a chance to bring the tastiest flavors home with them. The book will also be a treasured staple in the kitchens of locals who are deeply ' and deservedly ' passionate about the cuisine of their home state.

Jess Thomson is a food writer and cookbook author whose work regularly appears in Sunset and Edible Seattle magazines. She lives in Seattle.