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|  | The Northwest Essentials Cookbook by Greg Atkinson
Award-winning chef Greg Atkinson explores and savors the Northwest cuisine`s signature ingredients including oysters, Dungeness crabs, king salmon, cherries, and hazelnuts. Without crisp apples, wild salmon, sweet hazelnuts, mint from the garden, and spot prawns, there would be no such thing as Northwest cuisine. In this big-hearted cookbook, Greg Atkinson celebrates these and other regional treasures with a cook`s knowledge and a local`s love of place. Join Atkinson on a culinary tour of these special ingredients as he explains which oysters can stand up to cooking, which apples make the best pies, and how to use cherries in both savory and sweet dishes. With more than 150 choice recipes, this is sure to become an essential cookbook. AUTHOR: Greg Atkinson
PUBLISHER: Sasquatch Books
FORMAT: Paperback
CATEGORY: Cooking & Food 
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 | Becoming a Chef by A. Dornenburg, Karen Page
Written for would-be chefs and restaurateurs, this book is also interesting to anyone with an appreciation for food. For one thing, it contains recipes from establishments including Pasta From Hell (East Coast Grill in Cambridge), Potato Pie (Luthce in New York City), Warm Blue Cheese Souffli in Phyllo Pastry (Ritz-Carlton in San Francisco). And for another, it`s full of interesting and illuminating facts about America`s most acclaimed chefs, how they got where they are, how they hire their employees, and how they treat their customers. AUTHOR: A. Dornenburg, Karen Page
PUBLISHER: Wiley, John & Sons, Incorporated
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | States Cookbook by Jeff Cline, John D'Amico, Karen Eich Drummond, Tina Cash-Walsh
This book, with color illustrations, provides readers with recipes and interesting facts from the 50 states. Includes a skills and safety-tips section. AUTHOR: Jeff Cline, John D'Amico, Karen Eich Drummond, Tina Cash-Walsh
PUBLISHER: Wiley, John & Sons, Incorporated
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | The Twelve Seasons of Cooking by Alfred Portale, Andrew Friedman
Alfred Portale, chef at the Gotham Bar and Grill in New York, recommends that cooks become conscious of the small variations in weather, in mood, and in the seasonal availability of key ingredients that influence what we like to eat at certain times of the year. He includes recipes for all seasons, including Potato and Butternut Squash Gratin with Gruyere for a brisk October day, Halibut with Steamed Spinach for the health-conscious New Year, and tomato-based dishes for August. AUTHOR: Alfred Portale, Andrew Friedman
PUBLISHER: Broadway Books
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Food of Japan by Shirley Booth
Description not available.The winner of the Japan Festival Award presents a culinary history of Japanese food, its various styles, and its traditions, describing its essential equipment, ingredients, and cooking techniques, and furnishes more than two hundred delicious recipes for soups, broths, dumplings, noodle dishes, tempura, sushi, and pickles. Reprint. AUTHOR: Shirley Booth
PUBLISHER: Interlink Publishing Group, Incorporated
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | The Making of a Pastry Chef by Andrew MacLauchlan
This book not only includes 50 dessert recipes (including Rhubarb Napoleons and Champagne Jelly), it also features interviews with famous pastry chefs, among them Richard Leach of New York's Park Avenue Cafe, Nancy Silverton of La Brea Bakery in Los Angeles, and Jacques Torres (of Le Cirque 2000. AUTHOR: Andrew MacLauchlan
PUBLISHER: Wiley, John & Sons, Incorporated
FORMAT: Paperback
CATEGORY: Cooking & Food
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