| Description |
1 online resource (240 pages) |
| Series |
Rediscovering regional American flavors
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| Access |
Access limited to subscribing institutions. |
| Summary |
From the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are native to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled Rémoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table. |
| Note |
Print version record. |
| Subject |
COOKING / Regional & Ethnic / American / Northwestern States.
|
|
Cooking, American -- Pacific Northwest style.
|
| Genre/Form |
Electronic books.
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|
Cookbooks.
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| Other Form: |
Print version: Nordahl, Darrin. Eating the Pacific Northwest. Chicago, Illinois : Chicago Review Press Incorporated, [2018] 9781613735282 (cloth) (DLC)2018021676 |
| ISBN |
9781613735299 (pdf) |
| Standard No. |
9781613735299 |
|
