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Learn to COOK - Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest
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List Price: $32.50
Our Price: $21.45
Your Save: $ 11.05 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Clarkson Potter
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.59795
EAN: 9780307346421
ISBN: 0307346420
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2007-07-31
Publisher: Clarkson Potter
Release Date: 2007-07-31
Studio: Clarkson Potter
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Pure Flavor is Pure Delight
Comment: We received this cookbook recently as a gift. We have tried approx. a dozen recipes and each has been fantastic. We were so happy with the book that we just ordered 17 more for Christmas gifts.
Customer Rating:
Summary: This Cookbook will Rock Your Kitchen
Comment: I own a lot of cookbooks and I must say, this is amongst my favorites. I received it as a gift in April and have made half a dozen recipes so far. Every recipe I have made is a winner. The salads are all wonderful-- the polka dot pasta salad was a huge hit with my extended family. I have made the blueberry buckle a couple of times and it is superb. All of the flavors in the recipes are so fresh. There is not a single thing I have made that I wouldn't make again.
Customer Rating:
Summary: Purely Delicious...
Comment: Innovative / Different
Practical
Fun to read / bravo to the writers
Beautiful / the photographers capture the region's essence
Doable recipes [mostly]
Exposes an underknown area of American cuisine
That pretty much sums up my opinions of the excellent book.
Customer Rating:
Summary: A Winner
Comment: I have made nearly a dozen recipes from this book, and every one has been delicious. New-to-me ingredients and interesting new flavor combinations have put some spark back in my cooking. Northwest Nicoise is now a regular in our weeknight dinner rotation, and the Salmon with Herb Butter and Blueberry Sauce was the star of our Christmas Feast this year. I have many cookbooks in my collection -- this one is definitely going to stay at the front of the shelf.
Customer Rating:
Summary: Another Local Icon
Comment: I was not familiar with Kurt Dammeier before receiving a copy of his book, but I was certainly familiar with his contribution to the culinary influences of the Pacific Northwest. I am a fan of his artisan cheeses and have had a Pasta & Co dish at my table or presented at a potluck on more than one occasion. We are lucky to have him among us and in the company of the likes of Tom Douglas as another Pacific Northwest institution. The book itself is sheer art if you, like me, enjoy reading recipes and looking at the pictures of the final result. In addition, the recipes are sheer delight for the palate. The black eyed pea and mustard green salad was a recent hit with my party crowd. The Scollop Orzo with Wild Mushrooms and Sherry was a quick after work dinner pleaser for me and a husband who can be a bit fussy about his food. Kurt demonstrates what makes Pacific Northwest cuisine special and spectacular by making use of and showcasing ingredients that abound in our waters and on our shores. And he does so to perfection! He takes his bows but shares the spotlight with those who have been an influence on his development as a restaurenteur, entrepreneur and sure to be Pacific Northwest Icon.
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