Pike Place Public Market Seafood Cookbook

by Rex-Johnson, Braiden

• ISBN13: 9781580086806
• ISBN10: 1580086802
• Edition: 2nd
• Format: Hardcover
• Copyright: 2005-06-01
• Publisher: Ten Speed Press

Summary

For close to 100 years, Seattle'?s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover'?s paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home.A full-color, gift edition seafood cookbook from Seattle'?s Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market'?s people, sites, and seafood.Features information on sustainable fisheries and preservation.Includes a brief history of the Pike Place Public Market.Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Proven?al; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

Author Biography

BRAIDEN REX-JOHNSON is the food editor of Seattle Homes & Lifestyles magazine, the food-and-wine-pairing columnist for Wine Press Northwest, and a best-selling cookbook author. Rex-Johnson and her husband live in Seattle, just a tomato toss from the beloved Pike Place Public Market.

Table of Contents

Introduction	p. vii
A Fish Lover's Primer
A Brief History of Pike Place Fish Markets	p. 2
Seafood Basics 101: Choosing and Storing Fish	p. 4
Finfish
Halibut	p. 14
Salmon and Smoked Salmon	p. 23
Shellfish
Alaskan Spot Prawns and Bay Shrimp	p. 52
Clams	p. 59
Crab	p. 64
Mussels	p. 72
Oysters	p. 81
The Odd Kettle of Seafood
From A to S (Albacore Tuna to Squid)	p. 88
Seafood Combination Dishes	p. 108
Seafood Sidekicks (Sauces)	p. 115
Techniques	p. 124
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