Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska 
asked by rob33 on November 27, 2006 3:13 PM
Kathy Casey, beloved expert on Northwest cuisine, shares more than 100 it-doesn't-get-more-delicious-than-this recipes for everything from cocktails all the way to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spread made with Oregon's famous cheese is spiked with locally brewed ale. Dungeness crab cakes are topped with a vibrant slaw. Wild Alaskan salmon is crowned with herb-tossed rings of Walla Walla sweet onions. And desserts like Buttermilk Panna Cotta with Cascade Berries make the end of the meal as special as the beginning. These recipes—coupled here with fascinating stories of Kathy's Northwest culinary adventures—are inspired by the diverse cultural heritage of the region: modern favorites, cherished recipes passed from generation to generation, Pacific Rim and Native American influences, as well as its natural bounty blend the traditional and the contemporary in a delightfully modern cuisine. Add to that gorgeous photographs showing off the culinary landscape, Kathy Casey's Northwest Table is not only distinctive, it's downright delicious.
Reviews
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This beautiful coffee table cookbook has it all; from creative uses of apples and hazelnuts to raspberries and rhubarb (w/honey mousse!). Crab, salmon, muscles, oysters, and halibut all here as well as pork loin, lamb, chicken and duck. And the cocktails and desserts are spot on for our region. As a northwest native and editor of The Good Home Cookbook: More Than 1,000 Classic American Recipes, I can say that these recipes well represent our region in a classy, tasteful and accurate manner. I highly recommend it!
reviewed by alec on November 28, 2006 6:18 PM
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Last night we finally got rid of the left over turkey from Thanksgiving and I get to think about fixing something else. I think I'm in a shrimp mood, and this book just fell open to page 66 with Sesame Roasted Shrimp Sticks with Zippy Apricot Dipping Sauce. Spicy, quick, easy and they look absolutely delicious.
As you would expect, this book from the Northwest has a lot of seafood. More ways to cook salmon that you can count (well, really you could count them) including some ways that are quite different from the others I've seen.
Another food area that has a lot of production in the Northwest is fruit, and some of her combinations of fresh fruit with farly shart ingredients like blue cheese look like the evenings side dishes are well taken care of.
Complaints, well there's one - Martini's are sacred things, you don't go messing them up with things like cucumber and sake (see page 38) - you don't even make them out of vodka - yuch! And Seattle Expresso Martini isn't really a Martini at all. Then again, the Slow-Roasted Martini Short Ribs (page 134) maybe I won't do shrimp tonight after all.
There are a lot of things here that you don't see in other cookbooks.
As you would expect, this book from the Northwest has a lot of seafood. More ways to cook salmon that you can count (well, really you could count them) including some ways that are quite different from the others I've seen.
Another food area that has a lot of production in the Northwest is fruit, and some of her combinations of fresh fruit with farly shart ingredients like blue cheese look like the evenings side dishes are well taken care of.
Complaints, well there's one - Martini's are sacred things, you don't go messing them up with things like cucumber and sake (see page 38) - you don't even make them out of vodka - yuch! And Seattle Expresso Martini isn't really a Martini at all. Then again, the Slow-Roasted Martini Short Ribs (page 134) maybe I won't do shrimp tonight after all.
There are a lot of things here that you don't see in other cookbooks.
reviewed by bestseller on November 28, 2006 11:14 PM
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Everything we have tried from "Kathy Casey's Northwest Table" has been incredible!! I highly recommend it to anyone who wants to impress their Family and Friends with delicious (and fairly easy---a must for me!) Northwest favorites. You can't go wrong!
reviewed by tacos on November 29, 2006 12:03 PM
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This book should sell all over the USA and Kathy Casey will finally have the national fan club she deserves. I've been eating her food for many years and this book captures her genius with ingredients. I just wish you all could get to Seattle for a chance to see her at work. She's the fastest (chef's) knife in the west. Start cooking. You'll be delighted.
reviewed by corral on November 29, 2006 2:38 PM