Crab (Northwest Homegrown Cookbook Series) [Paperback]

Cynthia Nims (Author)

Book Description

Series: Northwest Homegrown Cookbook Series | Publication Date: October 1, 2002

Feast on the bounty of the Pacific Northwest, no matter where you live, with the "Northwest Homegrown Cookbook Series." Celebrated food writer and chef Cynthia Nims kicks off the series with a tribute to Northwest crab -- that sweet and tender meat craved by seafood lovers across the country.

This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you can't find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.

Watch for upcoming books in this great series as Nims celebrates the foods that the Northwest does best -- the specialties that have broken the boundaries of regional cooking. And in the meantime, think "Crab"!

Editorial Reviews

Review

"Nims' compendium delivers a crash course on ... Dungeness, snow and king crab...as much a textbook as a cookbook." -- Seattle Weekly, October 2-8, 2002

From the Author

This book launches my new Northwest Homegrown Cookbook Series in which I'll be shining the spotlight individually on some of the most distinctive foods of the Northwest. It's the culmination of years of enjoying these wonderful regional foods which I felt had yet to be fully celebrated in cookbook form. I began with crab (the book focuses heavily on the local Dungeness crab) because it is, to me, one of the most iconic and most delicious foods of the West Coast. I've developed 40 recipes from crab and chanterelle risotto for dinner to savory crab blintzes for breakfast, and also feature historic reflections on the development of the crab industry as well as practical information about crab, how to buy, store and prepare them. Look for upcoming titles, which include Stone Fruit (peaches, nectarines, plums, apricots and cherries) and Wild Mushrooms. Please enjoy!

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Product Details

• Paperback: 96 pages
• Publisher: Westwiinds Press; First Edition edition (October 1, 2002)
• Language: English
• ISBN-10: 1558686010
• ISBN-13: 978-1558686014
• Product Dimensions: 9.1 x 7 x 0.4 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #987,958 in Books (See Top 100 in Books)

More About the Author

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle Magazine, Cynthia is now a contributor to Cooking Light, Alaska Airlines Magazine, Sunset, and other magazines. She is the author of twelve cookbooks and contributed content on Northwest cuisine to Williams-Sonoma's Savoring America and to Culinaria: The United States. Her most recent cookbooks are Salmon, the fourth in her Northwest Homegrown Cookbook Series and Memorable Gatherings: Recipes to Share with Family and Friends, co-authored with Renee Behnke. She is an active member of the International Association of Culinary Professionals (currently serving as president of their board of directors) and Les Dames d'Escoffier. Her blog, Mon Appetit, can be found at www.monappetit.com/blog.

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars A must have !, July 14, 2011

By 

JamesDavid - See all my reviews

Amazon Verified Purchase

This review is from: Crab (Northwest Homegrown Cookbook Series) (Paperback)

I am so pleased I bought this cookbook. This is the quintessential crab cookbook. If you love crab this is a must have. We take our boat to go crabbing though out the season and wanted to find more/different ways to use it. Cynthia's book has great recipes along with interesting narrative about the history of crab in the northwest. On top of it all its beautifully illustrated. James Howard/CEO Waterstone Foods.