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Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska Hardcover – September 1, 2006

5 out of 5 stars 13 customer reviews

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Editorial Reviews

About the Author

Chef Kathy Casey is widely recognized for her fold in bringing women chefs and Northwest cuisine to national prominence. She owns Kathy Casey Food Studios, a food, beverage, and restaurant consulting venue in Seattle, and Dish D'Lish, featuring a line of retail specialty projects. Also an accomplished food writer, Kathy pens a monthly column, "Dishing," for the Seattle Times. She is a frequent TV guest and host. A true Northwesterner, this Washington-born chef grows an urban "parking lot" garden

E. Jane Armstrong's photographs have appeared in magazines such as Travel & Leisure and in many books, including The Perfect Match and From Our House to Yours. She lives in Seattle.
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Product Details

  • Hardcover: 232 pages
  • Publisher: Chronicle Books; 1st edition (September 1, 2006)
  • Language: English
  • ISBN-10: 0811854329
  • ISBN-13: 978-0811854320
  • Product Dimensions: 9.2 x 1.2 x 9.9 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,374,045 in Books (See Top 100 in Books)

More About the Author

Kathy Casey is a celebrity chef, mixologist and pioneer in the bar-chef movement.

She played a key role in bringing Northwest cuisine and women chefs to national prominence and, as one of the first female executive chefs in the United States, she was named one of Food & Wine's "hot new American chefs." She has also been touted as being the original Bar Chef and was named one of the top 10 most influential bar people of the past 25 years by Cheers Magazine.

Kathy is the owner of Kathy Casey Food Studios® - Liquid Kitchen®, a global food, beverage, and concept development and innovation agency specializing in all things delicious. Clients such as Fairmont Hotels & Resorts, Ritz Carlton, Mandarin Oriental Hotels, Marriott International, The Cheesecake Factory, California Pizza Kitchen, Applebee's, Sunkist, Alaska Seafood Marketing, Costco, Holland America Line, Unilever, Odyssey Seafood, Darden Restaurant Group, IHOP, TGI Friday's, Landry's, Inc., HMS Host, Monin Gourmet, and Sun Orchard as well as spirit companies such as Bacardi USA, Beam Suntory., Anheuser-Busch, and Moët Hennessy have sought her development skills, advice, and expertise.

Kathy also owns Dish D'Lish® "Food to Go-Go" ® cafes as well as Dish D'Lish branded retail and food-service specialty food products and cocktail mixers.

A savvy spotter of what's hot in the culinary and cocktail scene, Kathy is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, including Esquire, USA Today, Fortune, People Magazine, Cheers, Food Arts, Food & Wine, Gourmet, Time Out, the San Francisco Chronicle, the New York Times and the Wall Street Journal. She has appeared on such shows as CNN, Good Morning America, Food Network's Unwrapped, the Travel Channel's Cooking Across America, the Larry King Show, Fine Living's Great Cocktails, CBS This Morning and Northern Exposure. You can often catch her on television as a frequent guest chef, mixologist, and entertaining expert. Her cocktail show Kathy Casey's Liquid Kitchen® on Small Screen Network mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen. Her radio segment Dishing with Kathy Casey airs weekends on KOMO news radio.

An accomplished writer, she is the author of ten cookbooks, including the James Beard Award-nominated Kathy Casey's Northwest Table and Sips & Apps. Her newest book is D'Lish Deviled Eggs. You can catch her latest Dishing adventures on her blog. Casey also pens the feature column "Shake Swizzle & Stir" for Sip Northwest magazine and "Spiked Cider Cocktails" for CIDERCRAFT magazine as well as blogs for "Ask the Expert Mixologist" for Food Network Canada. She is also a yearly contributor for the Food & Wine Cocktails annual recipe book.

Her blog Dishing with Kathy Casey was included in Saveur.com's Sites We Love. Kathy is an avid social media enthusiast and, when not dreaming up "the next big thing," Kathy can be found foraging for wild mushrooms, shaking up cocktails with ingredients from her urban garden ... or Twitter-ing way too much.

Twitter: @KathyCaseyChef and @LiquidKitchenTV
Blog: www.DishingWithKathyCasey.com
Facebook: Liquid Kitchen, Drink Nation Experiment
Kathy Casey's Liquid Kitchen Cocktail Show: www.LiquidKitchen.tv.
Web: www.KathyCasey.com, www.LiquidKitchen.com

For more information, contact Erwin C. Santiago at Dishing@KathyCasey.com.

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Top Customer Reviews

Format: Hardcover
Not only does Kathy Casey's Northwest Table have delightfully delicious recipes it is a great read. The photos are amazing and remind me how grateful I am to live here in the Northwest. I look forward to using each recipe. The articles along with the recipes give me further insight on the food I am preparing, helping me to better understand food and to be a more educated chef! She has a unique artistic talent that should be shared with all!
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Format: Hardcover
I just picked up Kathy Casey's new book and I love it. I must admit that I am one of those cooks that needs pictures to entice me to make something and Kathy's cookbooks always have them. Her salad recipes are to die for. So many salads are just so bland, but the Endive salad with Roasted pears is amazing. I'm also a big fan of her French Seasoning salt. I put it on everything!
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Format: Hardcover
Last night we finally got rid of the left over turkey from Thanksgiving and I get to think about fixing something else. I think I'm in a shrimp mood, and this book just fell open to page 66 with Sesame Roasted Shrimp Sticks with Zippy Apricot Dipping Sauce. Spicy, quick, easy and they look absolutely delicious.

As you would expect, this book from the Northwest has a lot of seafood. More ways to cook salmon that you can count (well, really you could count them) including some ways that are quite different from the others I've seen.

Another food area that has a lot of production in the Northwest is fruit, and some of her combinations of fresh fruit with farly shart ingredients like blue cheese look like the evenings side dishes are well taken care of.

Complaints, well there's one - Martini's are sacred things, you don't go messing them up with things like cucumber and sake (see page 38) - you don't even make them out of vodka - yuch! And Seattle Expresso Martini isn't really a Martini at all. Then again, the Slow-Roasted Martini Short Ribs (page 134) maybe I won't do shrimp tonight after all.

There are a lot of things here that you don't see in other cookbooks.
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Format: Hardcover
Everything we have tried from "Kathy Casey's Northwest Table" has been incredible!! I highly recommend it to anyone who wants to impress their Family and Friends with delicious (and fairly easy---a must for me!) Northwest favorites. You can't go wrong!
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Format: Hardcover
This beautiful coffee table cookbook has it all; from creative uses of apples and hazelnuts to raspberries and rhubarb (w/honey mousse!). Crab, salmon, muscles, oysters, and halibut all here as well as pork loin, lamb, chicken and duck. And the cocktails and desserts are spot on for our region. As a northwest native and editor of The Good Home Cookbook: More Than 1,000 Classic American Recipes, I can say that these recipes well represent our region in a classy, tasteful and accurate manner. I highly recommend it!
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Format: Hardcover
I have to say that even though I love food and finding awesome recipes, I rarely use the awesome cookbooks and recipes that I already have. EXCEPT THIS ONE! I can honestly say that I have made and tasted several of Kathy Casey's recipes. I really like that the ingredients are all easy to find in your local, normal grocery store. (B/c I want quality AND a one-stop shop.) I also love the flavors that come from the finished product. Try the crab cakes or endive salad!
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Format: Hardcover
This book should sell all over the USA and Kathy Casey will finally have the national fan club she deserves. I've been eating her food for many years and this book captures her genius with ingredients. I just wish you all could get to Seattle for a chance to see her at work. She's the fastest (chef's) knife in the west. Start cooking. You'll be delighted.
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