Northwest Best Places Cookbook, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, and British Columbia [Paperback]

Cynthia C. Nims (Author)

Book Description

Publication Date: October 21, 2003 | Series: Northwest Best Places Cookbook (Book 2)

Northwest Best Places Cookbook, Volume 2 features 125 more of the most-requested recipes from the star-rated restaurants, hotels, and inns featured in the best-selling Best Places Northwest guide. Dishes hail from Eugene, Oregon (Smoked Salmon Cakes with Celery Root Remoulade), Portland (Grilled Beef with Grapes), Seattle (Forest Mushroom Bisque), Vancouver (Grilled Tamarind-Glazed Quail), and all points in between.

Product Details

• Paperback: 288 pages
• Publisher: Sasquatch Books (October 21, 2003)
• Language: English
• ISBN-10: 157061380X
• ISBN-13: 978-1570613807
• Product Dimensions: 10 x 7.1 x 0.7 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,172,882 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

2 of 3 people found the following review helpful:

2.0 out of 5 stars Creative, but completely untested recipes, October 25, 2005

By 

Mr. Benjamin J. Tillotson "thebluerose" (Seattle, WA) - See all my reviews
(REAL NAME)   

This review is from: Northwest Best Places Cookbook, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, and British Columbia (Paperback)

I owned this cookbook for two yearnow, and cooked many of the recipes from each section; It seems that most of these recipes were just thoughtlessy typed up and bound together. Did Cynthia Nims actually cook anything out of here herself? Expect to cook each recipe multiple times to adjust cooking times and get a handle on prep times which can balloon out of proportion. These recipes are from restaurants so expect large amounts of heavy cream and butter in everything. Also, expect to search for at least one or two ingredients in every recipe. A quick example: "Hazelnut French Toast" sounds easy and delicious right? Well have fun driving to Langely, WA for a loaf of artisan hazelnut bread. Of course you could substitute a "rustic country bread" but then you would have "Rustic Country French Toast". That's just idiotic in my opinion. Thanks to the chefs who've created some wonderful sounding dishes, and bullocks to Nims for profiting off her rubish editing. You're better off going to these restaurants, which is probably what this book is...a glorified advertisement.

0 of 4 people found the following review helpful:

5.0 out of 5 stars A highly recommended culinary celebration of fine cuisines, February 8, 2004

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Northwest Best Places Cookbook, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, and British Columbia (Paperback)

The second of a two volume series, The Northwest Best Places Cookbook: Volume 2 presents and showcases 125 of the most-requested recipes from star-rated restaurants, hotels, cafes and more which were featured in the fourteenth edition of the "Best Places Northwest" guidebook. Unique and savory dishes abound with regional flavor and range from Pacific Rim Crab Cakes with Sesame-Ginger Aioli; Penn Cove Mussels with Hard Cider, Bacon, and Apple Chutney; and Grilled Salt Spring Island Lamb Burgers; to Northwest Seafood Pepper Pot; Roasted Oysters with Hazelnut Butter; and Stilton Cheesecake with Rhubarb Compote. The Northwest Best Places Cookbook: Volume 2 is a true and highly recommended culinary celebration of fine cuisines from Washington, Oregon, and British Columbia.