Food Lovers Guide to Seattle or Heavenly Fragrance

Food Lover's Guide to Seattle

Author: Katy Calcott

Good food guides should make you nostalgic the way that Katy Calcott's The Food Lover's Guide to Seattle does. Her savory tour of eateries reminds you once again of the abundant diversity of this delightful city. Whether your preference is for ethnic foods or all-American fare; fish or fowl; butcher shops or cheese makers; whether you're a vegan, a vegetarian, or an avid meat eater, The Food Lover's Guide to Seattle offers second helpings.

Table of Contents:

	Recipe List	vi
	Introduction	viii
	Preface to the Second Edition	x
	How to Use This Book	xi
	Specialty Food Markets	xii
	Bread	1
	Cakes, Pastries, Pies, and Other Baked Goods	17
	Cheese	37
	Chocolates, Candies, Nuts, and Ice Cream	45
	Coffee, Tea, and Spices	59
	Fish	75
	Meat and Poultry	93
	Prepared Foods and Deli Items	109
	Produce and Farmers Markets	125
	Wine and Beer	143
	Superstores	159
	Central Market	162
	ChefShop.com	167
	Larry's Markets	168
	Madison Market	172
	Metropolitan Markets	173
	PCC Natural Markets	178
	Whole Foods Market	183
	Ethnic Food Markets	188
	African	189
	Asian	195
	European/Eastern European	221
	Indian and Pakistani	233
	Latino	245
	Mediterranean	257
	Middle Eastern	275
	Scandinavian	287
	Specialty Food Index	295
	Ethnic Food Index	299
	Index by Location	301
	Establishment Index	305

New interesting book: Beyond a Boundary or Lone Wolf

Heavenly Fragrance: Cooking With Aromatic Asian Herbs, Fruits, Spices And Seasonings

Author: Periplus Editions

Heavenly Fragrance introduces the art of using Asia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since over three quarters of what we taste in fact comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating.

Inspired by fond memories of fragrant cooking since her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Southeast Asian dishes for anyone wishing to serve the best flavors of the East at home. With chapters on aromatic herbs and flowers, aromatic fruits and nuts, and aromatic spices, pastes and seasonings, these recipes will incite the senses and inspire the soul.

Judith Sutton <P>Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Rajah, a food writer, cooking teacher, and author of numerous cookbooks on the cuisines of Southeast Asia and Malaysia, grew up in Kuala Lumpur and now lives in Australia. Her food memories are all about the fragrant herbs, intense spices, and other seasonings that characterize the Asian cuisines she loves, and she divides her recipes here into four categories based on them: herbs, fruits, spices, and seasonings. Each chapter begins with a detailed, illustrated glossary of these aromatic ingredients, and many of the imaginative recipes, which range from Fresh Tuna with Citrus, Starfruit, and Jicama to Crab Soup with Lemongrass, Tamarind, and Mint, are shown in gorgeous color photographs. The text is a pleasure to read, and the recipes are enticing; recommended for most collections.