- King Estate seeks status as largest biodynamic vineyard in U.S.Posted 1 day ago
- Marcus Notaro builds Red Mountain-Napa Valley connectionPosted 2 days ago
- Elite producers prepare for Woodinville Reserve celebrationPosted 3 days ago
- Prosser’s Wit Cellars ready to launchPosted 4 days ago
- Smasne, Tudor buy former Olsen winery in ProsserPosted 5 days ago
- Great value reds from Great NorthwestPosted 6 days ago
- Abacela, Bunnell stand out at Pacific Rim International Wine CompetitionPosted 7 days ago
- Powers Winery to hold Renewable Energy Farm WalkPosted 1 week ago
- After 30 vintages, Joe Dobbes still fascinated by Pinot NoirPosted 1 week ago
- Feds establish Lewis-Clark Valley AVA, modify Columbia ValleyPosted 1 week ago
Book review: Dishing Up Washington
Thomson, a relative newcomer to Seattle, writes for Sunset and Edible Seattle magazines, and she has crafted a delicious and beautiful book for Storey Publishing as part of its “Dishing Up” series (which includes last year’s Dishing Up Oregon by Ashley Gartland as well as Dishing Up Vermont, Dishing Up Maine and Dishing Up Maryland).
Throughout this 288 page volume are short stories about food producers, farmers markets and profiles on restaurants. You’ll also find wine-pairing tips, and you’ll even learn how to dig for clams.
If the recipes aren’t mouthwatering enough, the photographs by Lara Ferroni will tempt you to no end.
Dishing Up Washington deserves its place among the best cookbooks focusing on Washington and Pacific Northwest cuisine.