Product Description

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.

Product Details

• Amazon Sales Rank: #179191 in Books
• Published on: 2005-06-01
• Released on: 2005-06-01
• Format: Deluxe Edition
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 144 pages

From the Publisher
*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 Provençal;Shellfish Risotto;and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

About the Author
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.

Customer Reviews

Great Recipes and Gift Idea
This is one of my favorite cookbooks. In addition to truly delicious and different recipes, it includes historical notes about the Pike Place Market - which is one of the oldest fish and farmer markets in the U.S. - interesting facts about finny creatures. bivalves, and crustaceans (did you know that the plastic-like quill inside a squid is the vestige of its primeval molluscan shell?) , and the many people and cultures that make up and sell at the Market. The recipes are a bouillabaisse of cultures too: Thai, Cajun, Chinese, Japanese, Italian, Native American, Sephardic, Mediterranean, Mexican - and you will find a number of accompaniments, which perfectly complement the entrees. A great gift (my wife has shared many copies), and a delightful read even if you don't feel like cooking. My only criticism - I wish her husband/architect, Mr. Johnson, had been commissioned for the cover illustration. His drawings that are interspersed with the text add interest and depth to Braiden's fine writing. Also, this book does not replicate her other fine works.

Easy to use. And a great gift.
I was given this book as a gift and I'm delighted with it. It's sized smaller, like a gift book--so portable and easy to use. I appreciate Rex-Johnson's introduction that focuses and guides consumers on ocean and fish sustainability. This is befitting any bonafide cook from the Northwest (or anywhere!). Besides great recipes, she includes a helpful Appendix of techniques, everything from making bread crumbs to a chiffonade. The book seems basic enough, and sophisticated enough, for a broad range of cooking skills. And the photos and presentation are beautiful, interwoven with historial trivia related to fishing. There's a lot in this little gem.

Pike Place Market Recipes in My Kitchen
Having been to Pike Place Public Market and a huge fan of Pacific Northwest seafood, this was a no-brainer. The recipes are organized in sections. The first describes a history of the market. The next section is about fin fish, then shell fish, and then the odd kettle section talks about tuna, squid, and seafood combination dishes, to name a few. The recipes are easy to follow and the results are worth the effort and turn out extremely well. I bought this book along with Ray's Boathouse: Seafood Secrets of the Pacific Northwest and Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest. So when all three arrived, I was in my glory--three Pacific Northwest cookbooks to complement my Wildwood Wildwood: Cooking from the Source in the Pacific Northwest cookbook. I did a tasting and made seven of the recipes the weekend after receiving the books. Everything was great, and I felt like I was in the Pacific Northwest again -- not in Jersey...well...