Seattle Cooks: Signature Recipes from the City's Best Chefs and Bartenders by Julien Perry

  • Pancetta-wrapped mussels grilled over madrone wood [Nathan Lockwood] (page 11)

    from Seattle Cooks: Signature Recipes from the City's Best Chefs and Bartenders Seattle Cooks by Julien Perry

    • Categories: Sauces, general; Grills & BBQ; Appetizers / starters; Cooking for 1 or 2; American
    • Ingredients: egg yolks; saffron; preserved lemons; lemons; olive oil; live mussels; dried chiles de arbol; garlic; parsley; thyme sprigs; pancetta; madrona bark; madrona branches
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Notes about Recipes in this book

  • Dungeness crab and pickled peach salad [Bobby Moore]

    • kateiscoooking on June 18, 2025

      We used a different peach recipe (Nana's Southern Pickled Peaches from Allrecipes) and I'd add some jalapeno to it next time. Wanted to avoid the alcohol. Also with all the salmonella scares from eggs I wanted to avoid raw eggs so used mayo, garlic and lemon juice for the dressing. Also added some lightly steamed asparagus spears. We absolutely LOVED this. Took mere minutes to put together thanks to the peaches being done a couple of days in advance. I'm guessing that shrimp would also make a fine substitute for the crab.

  • Salsa macha with chips [Chester Gerl]

    • mjes on September 06, 2018

      Exciting new cookbook ... well at least if you lived in Seattle for half a century, so I had to try something immediately. Salsa macha was selected based on time and ingredients. I was not familiar with a simple nuts(seed)/chili/garlic/vinegar salsa. It is very good ... but I can't help wondering if it wouldn't be even better with a different vinegar. Obviously, I'll have to repeat the recipe many times to check my theory out.

    • Frogcake on August 23, 2019

      We thought this was very tasty. I was sceptical about using two cups of oil -one cup was more than adequate. And I felt the quarter cup of cider vinegar was great. I will definitely try using this on chicken or fish. I served the macha with good quality ancient grain tortilla chips. This is worth repeating!

  • Blanched asparagus with sauce gribiche [Brad Kelleher]

    • kateiscoooking on June 15, 2025

      We will make this again! It's a fun way to do something different with asparagus. And, it's not a tough recipe. But, it still looks good enough for company.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Seattle Cooks delivers the best of the PNW city's chefs and bartenders eats and drinks and is one of our EYBD Books.

    Full review
  • ISBN 10 1773270354
  • ISBN 13 9781773270357
  • Published Sep 04 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Canada, United States
  • Publisher Figure 1 Publishing

Publishers Text

This book is available as an EYBD Book. If you buy the print book before Dec 31 you will have access to the digital book on EYB. Learn more at our Help pages.

Seattle Cooks is an exciting collection of 80 signature dishes from 40 of the city’s best restaurants. Featuring crowd-pleasing small plates, vibrant salads, comforting mains, delectable desserts, and much more, this expansive cookbook highlights a vibrant culinary scene that makes Seattle one of the best food cities in the country. A never-before-published recipe for Dahlia’ Lounge’s iconic Dungeness crab cakes? Check. Tavolàta’s hamachi crudo? Check. Revel’s kalua pork belly? Check. We’ve even included Jerry Traunfeld's famous eggplant fries, RockCreek's octopus salad, and E. Smith Mercantile’s thirst-quenching smoky martini.

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