Customer Reviews

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

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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.

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.