Delicious, local, sustainable food, made with style: that's Seattle cooking, and it's a shining example of what the Edible community is all about. Edible Seattle features all the fresh flavors of the northwest: crab, salmon, and Shigoku oysters; chanterelles, and apples and pears, to name just a few homegrown delicacies. Foodies will find out about Seattle favorites like a crisp Romano bean salad with Rhonda Gothberg's feta cheese; Pike Place Market spices; and Herbfarm's Douglas fir syrup. More than 100 recipes, along with visits to top restaurants, fine shops with local specialties, and interviews with chefs and restaurateurs make this the ultimate, beautifully photographed guide to the Seattle foodie scene.
About the Author
Jill Lightner, the editor of Edible Seattle, has lived in the city for many years. She personally wrote all the profiles of the chefs, restaurateurs, and food producers who contributed recipes to this volume.