- 17th annual Platinum Judging begins todayPosted 10 hours ago
- Inside Walla Walla’s Artifex: More than a custom-crush facilityPosted 2 days ago
- Climate change presents possibilities, challenges for Washington wine industryPosted 3 days ago
- Cabernet Sauvignon is king in WashingtonPosted 4 days ago
- Woodinville WineCraft auction moves to Columbia WineryPosted 4 days ago
- Washington wine growers, irrigators grapple with climate changePosted 6 days ago
- Walla Walla’s Doubleback making its own identityPosted 6 days ago
- Charles Smith reshapes Washington wine industryPosted 1 week ago
- Judges select favorites at Great Northwest Invitational Wine CompetitionPosted 1 week ago
- Commentary: Why the lack of women winemakers in Washington?Posted 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.