The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More

From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled.

Publisher Marketing: Eat Wild to Save Wild is shorthand for the importance of building an economy around our precious wild salmon and other PNW seafood. Ready for the next step? Seattle's 'homegrown' author Naomi Tomky is eager to show you how to perfectly and deliciously Cook Wild.--Tom Douglas, chef and owner, Tom Douglas Seattle Kitchen Review Quotes : Naomi does a wonderful job of showcasing the bounty of stellar seafood found in the Pacific Northwest and sharing the culture and food of our region.--Ethan Stowell, chef and owner, Ethan Stowell Restaurants, Seattle Brief Description : "From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled"--Publisher marketing. Brief Description : From Coho and sockeye to Dungeness and Kumamoto Review Quotes : As a born-and-bred Atlantic Coaster, the seafood of the Pacific Northwest had always mystified me. The Pacific Northwest Seafood Cookbook , packed with recipes and useful tips, perfectly captures the saltwater through line between the region's diverse cultural influences, both old and modern, all written with the ease and insight of a Seattle native.--J. Kenji López-Alt, author of The Food Lab Review Quotes : Naomi's book is as beautiful as it is essential. Anyone interested in exploring the bounty of the Northwest's many rivers, lakes, estuaries and, of course, the Pacific Ocean, should absolutely start here. Beyond the painstakingly thorough and intriguing recipes, The Pacific Northwest Seafood Cookbook is packed with reference material that is an absolute must for novice and professional cooks alike.--Bonnie Morales, chef and co-owner, Kachka, Portland, and author of Kachka: A Return to Russian Cooking Publisher Marketing :

Format: Hardcover | Pages: 256 | Publication Date: 2019-11-05