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Ray's Boathouse: Seafood Secrets of the Pacific Northwest Hardcover


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Ray's Boathouse: Seafood Secrets of the Pacific Northwest + Pike Place Public Market Seafood Cookbook + Tom Douglas' Seattle Kitchen
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Product Details

  • Hardcover: 176 pages
  • Publisher: Documentary Media LLC; First Edition edition (March 7, 2003)
  • Language: English
  • ISBN-10: 0971908427
  • ISBN-13: 978-0971908420
  • Product Dimensions: 9.8 x 8.2 x 0.8 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #131,329 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

DANYEL SMITH is a former editor at large for "Time Inc," and the former editor in chief of" Vibe," She has also written for the "Village Voice," "Rolling Stone,"" Spin," the "San Francisco Bay Guardian," and the "New York Times," Smith is on the part-time faculty at the New School University and wrote the introduction for the "New York Times"' bestseller Tupac Shakur. She lives in Brooklyn but was born and raised in California. Visit her at www.danyelsmith.com.

"From the Hardcover edition."


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Customer Reviews

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Happy ordering everybody!
Katie Scofield
Those who haven't discovered Pacific Northwestern Seafood cooking methods will find this book a great introduction to the topic.
D. Milton
If you love seafood you will find recipes for everything from Black Pepper Dungeness Crab to Ray's Crab and Corn Chowder.
Rebecca of Amazon

Most Helpful Customer Reviews

16 of 17 people found the following review helpful By A Customer on May 25, 2003
Format: Hardcover
Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well. From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook. The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live.
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12 of 12 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 100 REVIEWERVINE VOICE on February 18, 2005
Format: Hardcover
Ray's Boathouse is a legendary restaurant at Seattle's Shilshole Bay. With an enviable panoramic view of the Olympic Mountains and Puget Sound, this has become a comforting location to enjoy a meal, watch boats sail by and enjoy entertaining conversations with friends and family.

My mother loves Coconut Prawns and I think that is why she purchased this cookbook. She has been so kind as to lend it to me for a few weeks. If you love seafood you will find recipes for everything from Black Pepper Dungeness Crab to Ray's Crab and Corn Chowder. You may enjoy trying recipes for the Parmesan-Crusted Halibut or the Pan Roasted Copper River Sockeye Salmon on a bed of sweet corn and fiddlehead ferns.

Tempting Recipes:

Spiced Peach-Currant Chutney
Shrimp Spring Rolls
Roasted Garlic Cheesecake
Boathouse Salad with Raspberry Vinaigrette
Dungeness Crab Cakes with Orange Tarragon Butter Sauce
Chardonnay Prawn Butter
Scharffen Berger Chocolate Indulgence - Chocolate Ganache with Chambord Sabayon
Deep-Dish Apple Pie
Lemon Mousse
Double Chocolate Walnut Brownies

The pictures in this cookbook make you want to run down to Pike Place Market to pick up fresh fish and other supplies. You might also want to visit Larry's Market to find a few of the produce items. Well, actually, if you are in Seattle, why not just visit this restaurant. We love Rays and I'm happy my mother bought this cookbook. She might not be seeing it for a few more months although she might be seeing me because I found a $10 off coupon for a lunch or dinner at Ray's Boathouse.
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10 of 10 people found the following review helpful By A Customer on May 25, 2003
Format: Hardcover
Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well. From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook. The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live.
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9 of 9 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on March 5, 2004
Format: Hardcover Verified Purchase
This is a rare find---a local cookbook which is first class, in both its layout and recipe accumen.
The photography here is breathtaking, as it would appear the views are from this Puget Sound restraurant. Their is early into this book a two-page sunset which is simply breathtaking. This is followed by nice history of the restaurant, which now includes as one of the owners Jack Sikma of Sonics fame.
Trying to find good Pacific Northwest recipes, this one certainly provides that in abundance. Especially seafood with its Ray's Cafe Seafood Margarita; Shrimp-Stuffed Artichokes with Herbed Cream Cheese; Dungeness Crab & Rock Shrimp Cakes with Ancho Chile Mayo; Grilled Copper River King Salmon with Pinot Noir Sauce; Ray's Cafe Salmon Burger with Basil Mayo and Wasabi Slaw; Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragout; Yakima Peach & Blackberry Crisp with Caramel Sauce;
Well thoughtout and balanced work with striking photos and accompanying prose to excite one to try these Seattle favorites. Meant to please and it delivers.
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4 of 4 people found the following review helpful By D. Milton on January 4, 2010
Format: Hardcover Verified Purchase
This is a great cookbook for seafood lovers. Ray's Boathouse is one of my favorite restaurants. I could not have been more excited to learn they had a cookbook out.

The book features tempting recipe after tempting recipe. The photography is stunning and serves its mouth-watering intentions. The recipes are easy to follow and the cookbook provides instructions for every accroutrement unlike a "competitor" that features a lot of store bought items as ingredients. The cookbook also features a glossary for those rare and less common ingredients such as Sambal Oelek and Pea Vines, both of which I have now discovered through Ray's Boathouse Seafood Secrets of the Pacific Northwest, and both of which are now favorite consumables of mine.

I wouldn't know where to begin listing all my favorite recipes, but some real standouts include:
* The Crab Cakes. My search for the quintessential crab cake recipe is now over.
* The smoked anything. 'Nuff said.
* The Cioppinno. My mom never liked mussles until she had them in this dish.
* The Calamari. The texture comes out just perfect.
* The Salmon with the Blackberry-wine reduction over pea vines. This is *the* salmon-for-entertaining recipe.

Anyone who enjoys seafood in the Pacific Northwestern style can't go wrong adding this cookbook to his or her library. Those who haven't discovered Pacific Northwestern Seafood cooking methods will find this book a great introduction to the topic.
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