Northwest Bounty: The Extraordinary Foods and Wonderful Cooking of the Pacific Northwest by Sharon Kramis and Schuyler Ingle

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  • DKennedy on February 10, 2015

    TENDERLOIN OF BEEF WITH RED WINE, WALNUTS AND BLUE CHEESE BUTTER, p. 77 Made this for dinner last night but used wagu skirt steaks and omitted the walnuts from the butter. I also cut the butter recipe down considerably, as it calls for a pound of butter. We did well with an 1/4 of a cup butter and 1 heaping tablespoon mild blue cheese. Very nice all the way around.

  • DKennedy on June 21, 2013

    OATMEAL GRIDDLE CAKES, p. 223 Bought this based on a recipe I found online for Oatmeal Griddle Cakes. I was trying to replicate the grilddle cakes Dave and I get and love at Salt's Cure. The one in NWB came pretty close to the original. I made them with GF flour. Second time around I made some changes: added vanilla, butter, molasses, and maple syrup to the batter. Outstanding. Served with molasses butter.

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  • ISBN 10 1570612250
  • ISBN 13 9781570612251
  • Published Sep 01 1999
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

This classic cookbook of Pacific Northwest cuisine -- with Schuyler Ingle's informed essays and Sharon Kramis's 300 wonderful recipes -- is available once again, now in an updated paperback edition.

Considered by many to be the definitive cookbook of Pacific Northwest cuisine, this book reflects a deep knowledge of the region's ingredients: oysters and shellfish from sound and ocean, lamb and fruit from east of the mountains, and an intuitive sense of how it all comes together in the home kitchen. This is the one basic cookbook every Northwesterner should own.

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