Critique du Publishers Weekly

This partner in print to the April PBS feature, Cooking in the Beautiful Northwest , lives up its series title: it is beautiful, just as the region is. Taking in Western Canada as well as the U.S., islands and mainland, mainstream and not so, this oversize and vividly illustrated book presents food as landscape--persuasively. Pictorial cookbooks often idealize; and while the pickled beets and asparagus offered here certainly look good, the photography generally avoids the fussiness and headiness of some gastronomic fantasy albums. The text presents concise background information, as well as recipes: newcomers are introduced to Seattle's Pike Place market, and to the profusion of mushrooms available to cooks locally. Chapters focus on geographical areas (e.g., Western Oregon), on food staples (meat, poultry and game) and on parts of the meal (desserts, coffee and beverages). A glossary defines basic terms and the exotic. Casey is a food journalist and consultant who was previously executive chef of Fullers in Seattle. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved