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Washington Food Artisans: Farm Stories and Chef Recipes Hardcover – April 24, 2012


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Product Details

  • Hardcover: 224 pages
  • Publisher: Sasquatch Books (April 24, 2012)
  • Language: English
  • ISBN-10: 1570616604
  • ISBN-13: 978-1570616600
  • Product Dimensions: 7.9 x 0.8 x 11.1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #788,541 in Books (See Top 100 in Books)

Editorial Reviews

Review

"In an effort to highlight local producers and chefs, Seattle resident Bloom gathered stories and over 50 recipes from a diverse cast of dedicated farmers and foodies in this eye-catching volume... In addition to these charming profiles, recipes ranging from spiced albacore tuna with stone fruit chutney to goat cheesecake with pears and honey will have denizens of the Northwest and beyond drooling--most ingredients can be sourced nationwide. Supplemented with Clare Barboza's sumptuous photographs of landscapes and prepared dishes, this volume will inspire even those unable to travel to this far corner of the country to try their hand at Washingtonian fare, as well as explore their own local treasures."
Publishers Weekly 

"Bloom’s farm-to-table cookbook features chef recipes organized by course, engaging profiles of Northwest food artisans, and breathtaking color photographs... This attractive gift book is filled with details on Washington producers and restaurants. VERDICT These 52 recipes for soups, salads, appetizers, mains, and desserts will appeal most to readers familiar with or located in Washington."
Library Journal
 
Amid gorgeous photos of produce and local producers, freelance writer Leora Bloom details the stories behind the locally sourced food we love to eat. You’ll find recipes such as Tulio’s goat Brie and tomato jam bruschetta, the Dahlia Lounge’s honey-soy-cured Pacific mackerel and, to top it all off, apricot sorbet from the Parfait ice cream truck.
Seattle Magazine

A book filled with essays about some of our favorite farms, recipes from terrific chefs, and gorgeous photos from Clare Barboza? This is clearly tailor-made for our readers. Leora Bloom tells luxuriously in-depth stories of the folks behind our local food scene...
Edible Seattle

"...eloquently narrated by Leora Y. Bloom, and featuring lush photography by Clare Barboza. The book profiles chefs, farmers, artisan producers and more, bringing the reader along with her on her journey to find the beating hearts of Washington State’s food culture. Stories of success, hardship, rebuilding and creating join mouthwatering recipes and eye-catching images to present a real sense of the community that makes our state one of the most abundant and versatile culinary meccas in the country. Studded with recipes like Roasted Beet Salad with Port-Lavender Vinaigrette, Sockeye Salmon with Chanterelles and Summer Peppers, and Washington Cherry Gazpacho, the length and breadth of our wonderful state is present in every bite."
Dishing with Kathy Casey

There's great pleasure in meeting Bloom's subjects... Both of these local books belong on international shelves. They deserve to be sent forth into the world as ambassadors, to explain to distant friends and relatives why our land, this inlet on the western coast of the North American continent, is such a fortunate one, endowed with natural riches and populated by folks who don't confuse abundance with moral superiority. 
Crosscut.com 

About the Author

Leora Bloom trained at Le Cordon Bleu Paris. She has worked in restaurants in Washington, DC, and San Francisco; ran her own bakery in Bellevue, Washington; and tested recipes for several cookbooks. Leora is a freelance writer for the Seattle Times and an avid baker who loves to shop at farmers' markets and travel. She lives in Seattle with her husband and three children. The author lives in Seattle, WA.

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Customer Reviews

4.8 out of 5 stars
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Such a beautiful book to look through - the photos are gorgeous!
Steve Rosen
He is a foodie as well as photographer of several books, one of which was about food grown in the central area of California.
Randy Squire
Throughout the book, stories from the farmers are woven with recipes and anecdotes from local Pacific Northwest chefs.
peabody

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By S. Jones on April 25, 2012
Format: Hardcover Verified Purchase
this is a real peak under the tent of Northwest farmers; And if you like food and you want to get the inside track on how some of the best chefs use local ingredients this book is a must for your library.
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2 of 2 people found the following review helpful By dan farmer on August 19, 2012
Format: Hardcover
While I have more food and cookbooks than I care to count, I can't say I've read anything like this one, which is composed of a collection of essays, interviews, recipes, along with a cornucopia of pictures of Seattle and Washington food.

In some ways Washington Food Artisans is a hyper local and personal fusion of the slow food and locavore social and food movements that so much has been written about. But Ms. Bloom's book goes a step or two further, discussing not only her local Seattle food scene, but actually going out and interviewing many of the people bringing food from the farmer's markets and local restaurants that she habituates. The stories and lives of the people bring home a warm human connection.

There are some key components that elevate this book from others of its ilk. Ms. Bloom is obviously deeply in love with her subjects and is a delightful storyteller; her affection shining through in deftly sketching quick written watercolors of the farmers, chefs, animals and food that make up her tales. And while obviously there are many beautifully illustrated and photographed cookbooks out there, I was taken with the more personal and less staged images here; the photographer Clare Barboza captured the essence of the text in a series of matching muted matte color photos throughout.

This book reminds me of a quiet country hillside; nothing at all remarkable at first blush. But it seems that perhaps a few more people should sit and listen to that same nothing, that we should all drink in the coolness of the grass, feel the wind across our faces and get just a bit more reconnected. If you're looking for a bunch a recipes on the latest food craze you should definitely go elsewhere. But if not, there's a lot to love about that hillside.
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2 of 2 people found the following review helpful By Antony S Egnal on May 3, 2012
Format: Hardcover Verified Purchase
From the moment your eyes fall on this book-the tummy will start rumbling.This is one of the most beautifully written book I have ever seen. From the in depth personal stories from local artisans to the wonderful recipies from local well know chefs to the magnificent photo's through out the book-this is a must have for anyone who loves their food-and the Northwest as much as I do. The amount of detail in each story paints a very compelling story about how locally grown products make it from the ground to the tables of our local farmers markets.
Buy it,read it,use the recpies and give it to you friends as a gift-all actions will bring much joy
Well done Ms Bloom-and thank you
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2 of 2 people found the following review helpful By peabody on May 1, 2012
Format: Hardcover
An incredible book with vibrant stories and pictures that forge the connection between what we eat, where it comes from and how it gets to the table. The recipes are straightforward and relatively simple (even for someone who doesn't particularly enjoy cooking, like me). Throughout the book, stories from the farmers are woven with recipes and anecdotes from local Pacific Northwest chefs. A gem of a book!
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2 of 2 people found the following review helpful By RAG on April 26, 2012
Format: Hardcover Verified Purchase
This beautiful collection of essays, recipes and pictures is easily my new best friend. It is a reminder that food does not grow in plastic bags, but is the result of effort, experience and patient commitment on the part of the farmers and gatherers, as well as the chefs. Whether from the sea, the earth, or the kitchen, the magnificence of what we see on plates set before us takes a team to create the sort of passion that pours from this book.
The recipes look detailed but simple, and I cannot wait to try them.
Washington State boasts an array of wineries, fisheries, flower farms, fruit farms, vegetable farms, poultry and animal farms, and a self-sustaining natural environment that an informed forager can carefully exploit. This book gives a fresh view of this North West corner of the country. For those of us who are not lucky enough to live there, these stories are like a tour guide to a foreign land, and, for those who do live here, they give inspiration to enjoy the best that America offers.
A food book for every library!
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2 of 2 people found the following review helpful By L. Geller on April 26, 2012
Format: Hardcover Verified Purchase
I can't decide which is more mouth watering: the pictures or the recipes. I read this book cover to cover last night and not only does it make for a terrific read on buying local and the people behind the food we eat, but the recipes look fantastic -- in other words, specific, but not too complicated. I especially like it that the author tells you what steps you really shouldn't skip (I need that). It was also a really good read -- I felt like I was strolling through the farms with a large wicker basket on my arm, picking up anything that struck my fancy. This book is really for anybody who likes to cook and/eat and especially likes to know what they're eating and where it came from. I can't wait to cook from it.
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2 of 2 people found the following review helpful By Sherri Wolson on April 25, 2012
Format: Hardcover
First a disclaimer: Leora Bloom is a friend and an amazing chef. I rush to her house for a meal whenever I'm invited and sometimes when I'm not invited.

Even if you'll never have the opportunity to eat at Leora's you should buy this book for three reasons. One, Leora is a fantastic story teller. Whether she's describing Donna Westom shooting mushrooms out of trees with her grandson or Hilario Alvarez's decision to farm organically to protect his customer and farm workers, her producer stories are compelling and informative.

Second, the recipes, provided by some of the best Northwest chefs, are delicious. My favorites include Tom Douglas' Yakima Peppers Peperonata with Chanterelles, Washington Cherry Gazpacho from Canlis chef, Jason Franey, and Chef Mark Fuller's Dinah's Cheese with Caraway Onions.

Finally, the pictures are gorgeous. Even if this book never makes it off the coffee table (a shame, in my opinion), it will inform and delight.
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