What better month to explore the chefs and cuisine that call Seattle and the Pacific Northwest region home than July, when barbeques get fired up and summer farmer’s markets are in full swing displaying an array of fresh, local, and seasonal produce and artisanal delights.
July also hosts the annual Bite of Seattle at the Seattle Center. This year’s event will be held July 20-22 and will include plenty of food, cooking demonstrations and more. For more information on the Bite of Seattle, sponsored by Comcast, check out their official site.
Thierry Rautureau, the chef in the hat, is the owner of Rover’s and Luc. His cookbook Rover’s highlights some of the French inspired cuisine he serves and the local ingredients that have become an essential part of his 25 years of cooking in the Pacific Northwest.
Tom Douglas’ appearances on The Food Network and his use of local ingredients have made him one of the most notable chefs from the Pacific Northwest. His cookbook Tom Douglas’ Seattle Kitchen introduces some of the signature dishes of 3 of his restaurants: Dahlia Lounge, Etta’s Seafood and Palace Kitchen including his famed triple coconut cream pie.
Kathy Casey is no stranger to the Northwest culinary scene which she helped to put on the map. Her cookbook Kathy Casey’s Northwest Table includes recipes inspired by the culture and ingredients of the region.
Ethan Stowell is quickly making his mark on the Seattle food scene with 4 restaurants located throughout the city. His cookbook Ethan Stowell’s Italian Kitchen honors the tradition of Italian cuisine with the fresh ingredients the Pacific Northwest.
The Best Places Northwest Cookbook features recipes from Northwest restaurants and inns in Washington, Oregon and British Columbia and includes additional information on regional ingredients.
Looking for more than just cookbooks? Try the Food Lovers’ Guide to Seattle, a great resource for locating some of the best finds in Seattle’s foodie culture including where to shop for the local ingredients that have played an important role in the rise and success of the region’s culinary culture.
Jessica S., Central Library