NEW YORK |
NEW YORK (Reuters) ? When food writer Jess Thomson moved to Seattle, Washington, she expected to find the adventuresome cooking for which the city is famous. But she admits to being pleasantly surprised by the rich diversity of the rest of the state.
The 150 recipes in her book ?Dishing Up Washington? attempt to capture the authentic regional flavors of the entire state, from Seattle to Spokane, Yakima to Walla Walla.
?It is a total food heaven,? said Thomson, cookbook author, recipe developer and food blogger. ?I knew it would be delicious but I?m not sure I knew how much would be available here and how constantly I would be bombarded with really great food.?
She spoke to Reuters about discovering the distinctive foods of Washington and the state?s climate and locavore tradition.
Q: Is this your first cookbook?
A: ?This is my fourth cookbook; three in my name, one that I ghostwrote.?
Q: Did you write the recipes for this book?
A: ?The book is a little bit unique because it is about 60 percent recipes that I?ve written inspired by the state?s ingredients and about 40 percent recipes by chefs, farmers and artisans from all over the state.?
Q: What was your purpose with this book?
A: ?I wanted to show not just best restaurants but ingredients that drive those restaurants ? what it?s like to run a potato farm and the simple potato soup the farmer?s mother makes, which is super warming, super delicious but not high-falutin chef-y approach that I think many Seattle chefs might have taken ? I wanted to show the guy who grows saffron on the Olympic peninsula, and the tomato grower in northeastern Washington. She doesn?t have a restaurant but she?s important to the state because she grows these really fantastic tomatoes.?
Q: How would you characterize the cuisine of Washington State?
A: ?It?s adventuresome coastal cooking that depends heavily on local ingredients.?
Q: Which ingredients are typical of the state?
A: ?Stone fruits like peaches and cherries are huge here; tree fruits like apples and pears; fish and shellfish, mainly crab, oysters, mussels, and salmon. Then there?s really great dairy and cheese, mostly from the northwestern part of the state. The state is also well known for larger crops like grapes, wheat and beef.?
Q: How does Seattle?s famously rainy climate affect the cuisine?
A: ?The state is sort of divided by the Cascade Mountains into two distinct climates: the wet half towards the west and the drier
Article source: PRNewswire
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