From wild chanterelle mushrooms and Walla Walla onions to marionberries and hazelnuts, the Pacific Northwest produces some of the country’s most delicious food. The Northwest Vegetarian Cookbook features 200 fresh, accessible recipes that celebrate these unique flavors. It also profiles 12 growers and beekeepers of Oregon and Washington through inspiring essays that transport the reader to the farm where food is picked from trees, bushes, and vines.
Debra Daniels-Zeller has created a great culinary reference and an introduction to the bounty of local markets, with tips on how to buy and store seasonal produce. Her book includes breakfast foods, year-round salads, soups and breads, starters and sides, entrées, and desserts. Readers will walk away from this book — and straight to the local farmers’ market — with recipes for each season and every part of the day.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything