Best Places Seattle Cookbook: Recipes from the City's Outstanding Restaurants and Bars

by Cynthia C. Nims and Kathy Casey

Finally, the cookbook of a Seattle lover's wildest food dreams! With more than 200,000 copies sold over 20 years, it's about time that Seattle's favourite guidebook dished up the best recipes from the... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1570612617
• ISBN13: 9781570612619
• Release Date: January 2003
• Publisher: Sasquatch Books
• Length: 272 Pages
• Weight: 1.40 lbs.
• Dimensions: 0.8" x 7.0" x 9.9"

Customer Reviews

Best of Vibrant Urban Cuisine

Take 125 recipes from the areas hottest chefs and put them in one cookbook, and you've got a winner. Especially when the area is as vibrant in local ingredients such as Seattle with its seafood, Walla Wallas and cherries, etc.Here are some nice offerings from this full selection: Pate de Campagne; Swiss Leek, Oat and Smoked Chicken Soup; Grilled Salmon with Lentils and Brown Butter Balsamic Vinaigrette;Pork Tenderloin with Bing Cherries and Mint; Coconut Curried Lamb Shanks; Baked Hawaii (with macadamia nut cake, coconut ice cream and chambord berry sauce).Also includes a great Cocktails section.

Brings a luscious taste of Seattle into any home dining menu

The collaborative effort of Cynthia C. Nims and Kathy Casey, Best Places Seattle Cookbook collects 125 recipes from the most heavily patronized chefs in Seattle. Restaurant favorites such as Baked Oysters with Beurre Blanc; Heirloom Tomato Salad; Lemon Rosemary Biscotti; Fresh Blackberry Tart, Cadillac Margarita; and more come with exhaustively detailed preparation instructions to bring a luscious taste of Seattle into any home dining menu. The explicit text details the subtle nuances of each dish in this highly recommended resource for aspiring chefs of intermediate culinary skills and above.

I can vouch for the el camino enchiladas and bahia mussells

The enchiladas, especially, were great, which they should be since it took one chef, two drunken sous chefs, and one person sitting on a stool shouting instructions about 2 solid hours to make them. But it was worth it.

I am smitten

I am not a cook, but after reviewing this book, i really want to be, not to mention that the recipes left me salivating. It may not be a book for the complete beginner but with some enthusiasm, the recipes in this book are very do-able. The side essays written by kathy casey are funny and informative and both authors clearly try to make the recipes understandable and do-able for the home kitchen. I am smitten with my kitchen and the tasty treats i can make in it. Thanks to Kathy Casey and Cynthia Nims for their tempting inspirations!