Seattle Chef's Table

Seattle Chef's Table

Extraordinary Recipes From the Emerald City

Book - 2012
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Celebrating Seattle's best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city's most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her "favorite restaurants in the world," the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef's Table is the first cookbook to gather Seattle's best chefs and restaurants under one cover. Profiling signature "at home" recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city's coveted food culture and atmosphere.
Publisher: Guilford, Conn. : Lyons Press, c2012.
ISBN: 9780762773596
Branch Call Number: 641.597977
Characteristics: xiv, 191 p. : col. ill. ; 25 cm.


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May 27, 2016

I doubt that the author tried these recipes before adding them to the book. I found many odd things that just didn't make sense. For example, the Blackberry Rhubarb Cobbler (serves 4) used 1 pound of butter - 8 Tablespoons per serving?!. To eat this at one sitting, I think would make most people sick to their stomach. The recipe also included "3 plain muffins" -- with no recipe for muffins or indication of size... Another example, was the Roasted Beet Salad (serving 4), though the dressing that went with it was a recipe for 1.5 quarts (which could serve 24-48) -- I'm not sure what I was supposed to do with the remaining 5-5.5 cups. You would think it would behave easy enough for the author to convert the dressing recipe to for, so why didn't he do it? That would probably be because a recipe for 4 (at 1/4 cup per person) would require a 1/6 of a clove and 1/6 of a star anise -- so not really doable. Also instructions for recipes tend to be vague -- e.g. blanch the bok choy without saying how long it should stay in the water, so unless you've blanched bok choy before it's difficult to get it right the first time.

Aug 19, 2012

Lots of variety, which is great. It is always nice to find local, accessibly sourced inspirations in cookbooks. This one is definitely on the right track for this reader. I frequent as many farmers markets as possible & this gives me even more ideas!

The only drawback is how many of the restaurants he profiled changed hands or closed their doors--but that is the nature of the restaurant business!

I'd love to try every recipe in here!


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