The Northwest Vegetarian Cookbook: 200 Recipes that the flavors of Oregon and Washington Celebration
From wild Chanterelle mushrooms and Walla Walla onions to marionberries and hazelnuts, the Pacific Northwest produces some of the country’s most delicious food. The Northwest Vegetarian Cookbook features 200 fresh, accessible recipes that celebrate these unique flavors. It also profiles twelve growers and beekeepers of Oregon and Washington through inspiring essays that transport the reader to the farm where food is picked from trees, bushes, and vines.
Debra Daniels-Zeller has created a great culinary reference and an introduction to the bounty of local markets, with tips on how to buy and store seasonal produce. Includes breakfast foods, year-round salads, soups and breads, starters and sides, entrees, and desserts. Readers will walk away from this book – and straight to the local farmers’ market – with recipes for each season and every part of the day.
One of my favorite part of the Northwest Vegetarian Cook Book is the recipes. With wholesome ingredients, each recipe offers something special. Local ingredients take center stage. This cookbook gives me everything I need to cook delicious, nutritious vegetarian meals.
Today I made Quinoa. Easy is an understatement. This recipe comes together with no fuss and no muss. Tomatoes, corn, hazelnuts and garlic, add robust flavor to the healthy nutrient-rich quinoa. I am looking forward to trying the other 199 recipes in this cookbook. Anyone who enjoys cooking wholesome meals and using local ingredients will want this book in their kitchen.
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