Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest

Author:   Kurt Beecher Dammeier ,  Laura Holmes Haddad ,  Laura Holmes Haddad ,  Tom Douglas
Publisher:   Random House USA Inc
ISBN:  

9780307346421


Pages:   255
Publication Date:   31 July 2007
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest


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Overview

The creator of the award-winning Beecher s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply, so their natural, intense flavors shine through. In this, his first cookbook, you ll discover that meals based on great raw materials require fewer ingredients, take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor, Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts, and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs, farmed and wild salmon, and natural and organic. Whether it s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America s pure flavors, wherever you live.

Full Product Details

Author:   Kurt Beecher Dammeier ,  Laura Holmes Haddad ,  Laura Holmes Haddad ,  Tom Douglas
Publisher:   Random House USA Inc
Imprint:   Clarkson Potter
Dimensions:   Width: 19.60cm , Height: 2.50cm , Length: 26.10cm
Weight:   1.089kg
ISBN:  

9780307346421


ISBN 10:   0307346420
Pages:   255
Publication Date:   31 July 2007
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Reviews

Between Kurt Dammeier's quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in Pure Flavo r are pure joy for anyone who understands the magical relationship between passion and great food. <br>--Laura Werlin, author of The All American Cheese and Wine Book <br> Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods. <br> --David Rosengarten <br> It wasn't too many years ago that we were hard-pressed to come up with a definition of Pacific Northwest cuisine. Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't quite certain if the roots of our culinary heritage were deep enough. If only we had been privy to a copy of Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier with Laura Holmes Haddad, the debate would have been clearly won by local advocates... [ Pure Flavor is] the sort of book that cooks will reach for when entertaining special guests or simply putting dinner on the table. The recipes are easy to prepare, taste sensational and are visually beautiful...The lovely photography captures the beauty and spirit of the Northwest, and of the recipes presented in the book. It's a visual pleasure. <br>- Seattle Times


Between Kurt Dammeier's quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in Pure Flavo r are pure joy for anyone who understands the magical relationship between passion and great food. --Laura Werlin, author of The All American Cheese and Wine Book Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods. --David Rosengarten It wasn't too many years ago that we were hard-pressed to come up with a definition of Pacific Northwest cuisine. Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't quite certain if the roots of our culinary heritage were deep enough. If only we had been privy to a copy of Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier with Laura Holmes Haddad, the debate would have been clearly won by local advocates... [ Pure Flavor is]the sort of book that cooks will reach for when entertaining special guests or simply putting dinner on the table. The recipes are easy to prepare, taste sensational and are visually beautiful...The lovely photography captures the beauty and spirit of the Northwest, and of the recipes presented in the book. It's a visual pleasure. - Seattle Times


Between Kurt Dammeier's quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in Pure Flavo r are pure joy for anyone who understands the magical relationship between passion and great food. --Laura Werlin, author of The All American Cheese and Wine Book Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods. --David Rosengarten It wasn't too many years ago that we were hard-pressed to come up with a definition of Pacific Northwest cuisine. Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't quite certain if the roots of our culinary heritage were deep enough. If only we had been privy to a copy of Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier with Laura Holmes Haddad, the debate would have been clearly won by local advocates... [ Pure Flavor is]the sort of book that cooks will reach for when entertaining special guests or simply putting dinner on the table. The recipes are easy to prepare, taste sensational and are visually beautiful...The lovely photography captures the beauty and spirit of the Northwest, and of the recipes presented in the book. It's a visual pleasure. - Seattle Times


Between Kurt Dammeier's quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in Pure Flavo r are pure joy for anyone who understands the magical relationship between passion and great food. <br>--Laura Werlin, author of The All American Cheese and Wine Book <br> Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods. <br> --David Rosengarten <br> It wasn't too many years ago that we were hard-pressed to come up with a definition of Pacific Northwest cuisine. Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't q


Between Kurt Dammeier s quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in <i>Pure Flavo</i><b>r</b> are pure joy for anyone who understands the magical relationship between passion and great food. --Laura Werlin, author of <i>The All American Cheese and Wine Book</i><b> Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods. --David Rosengarten It wasn't too many years ago that we were hard-pressed to come up with a definition of Pacific Northwest cuisine. Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't quite certain if the roots of our culinary heritage were deep enough. If only we had been privy to a copy of <i>Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest</i> by Kurt Beecher Dammeier with Laura Holmes Haddad, the debate would have been clearly won by local advocates [<i>Pure Flavor</i> is]<b> </b>the sort of book that cooks will reach for when entertaining special guests or simply putting dinner on the table. The recipes are easy to prepare, taste sensational and are visually beautiful The lovely photography captures the beauty and spirit of the Northwest, and of the recipes presented in the book. It's a visual pleasure. -<i>Seattle Times</i>


Between Kurt Dammeier's quest for superior ingredients, his to-die-for Mac and Cheese, and his love of the people and the bounty of the Pacific Northwest, the recipes and stories in Pure Flavo r are pure joy for anyone who understands the magical relationship between passion and great food. <br>--Laura Werlin, author of The All American Cheese and Wine Book <br><br> Here are bright and modern ideas from the Pacific Northwest for home cooks, with lots of background info on one of America's most exciting regions for fresh, real, artisanal foods. <br> --David Rosengarten<br><br> It wasn't too many years ago that we were hard-pressed to come up with a definition of Pacific Northwest cuisine. Shunned by the national media, we wrung our collective hands and suffered through a period of intense debate and indecision. Although we were blessed with an abundance of apples and berries, and the sweet meat of Dungeness crab and fresh salmon could be brought to the table with ease, we weren't quite certain if the roots of our culinary heritage were deep enough. If only we had been privy to a copy of Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier with Laura Holmes Haddad, the debate would have been clearly won by local advocates... [ Pure Flavor is]the sort of book that cooks will reach for when entertaining special guests or simply putting dinner on the table. The recipes are easy to prepare, taste sensational and are visually beautiful...The lovely photography captures the beauty and spirit of the Northwest, and of the recipes presented in the book. It's a visual pleasure. <br>- Seattle Times


Author Information

Kurt Beecher Dammeier is an entrepreneur and self-taught cook. Since opening Beecher s Handmade Cheese in Seattle in 2003, Dammeier has quickly become known as an American cheese industry expert. In addition to Beecher s, he owns four Pasta & Co gourmet retail shops and Bennett s Pure Food Bistro on Mercer Island, Washington, where he lives with his wife and their three sons. Visit these establishments online at www. beechershandmadecheese.com, www.pastaco.com, and www.bennettsbistro.com. Laura Holmes Haddad a former caterer and cookbook editor, is a freelance food and wine writer. You can visit her at www.gourmetgrrl.com.

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