BOOKS & STATIONERY

Washington is the second-largest wine producer in the country, just behind California, with nearly a thousand wineries―there’s arguably never been a better time to be a winemaker in Washington, or even a wine drinker. Washington Wine and Food is a celebration of forty winemakers who have helped to define Washington’s flourishing wine scene. Also, some of the best chefs from Seattle have created 80 easy, delicious, and complementary recipes―all designed with home cooks in mind. With a bountiful selection of the best Washington wines and ingredients at your fingertips, readers will be inspired to enjoy all the bounties of the region.

Seattle Cooks is an exciting collection of 80 signature dishes from 40 of the city’s best restaurants. Featuring crowd-pleasing small plates, vibrant salads, comforting mains, delectable desserts, and much more, this expansive cookbook highlights a vibrant culinary scene that makes Seattle one of the best food cities in the country. A never-before-published recipe for Dahlia’ Lounge’s iconic Dungeness crab cakes? Check. Tavolàta’s hamachi crudo? Check. Revel’s kalua pork belly? Check. We’ve even included Jerry Traunfeld's famous eggplant fries, RockCreek's octopus salad, and E. Smith Mercantile’s thirst-quenching smoky martini. For those who love to explore the world through food, Seattle Cooks presents inspired recipes designed with home cooks in mind―regardless of skill level. It’s never been easier to get your hands on great food.

Learn to repurpose silicone ice trays as flexible, fill-and-chill molds for bite-sized desserts. From froyo pops to panna cotta, cheesecake bites to chocolate truffles, this collection of 40+ recipes for no-bake desserts is an ingenious alternative to traditional pastry cookbooks.

Pair with our Extra Large Ice Cube Tray 

Infuse is a recipe book filled with fresh and flavorful oil, spirit, and water infusions. In Infuse we share not only our favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with peach bourbon. With more than 50 recipes, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.

 A collection of cocktail recipes for entertaining and festive occasions—from the holidays you celebrate every year, to the ones you’ll want to start celebrating.

Binding: Hardcover Page Count: 135 Trim Size: 6.75 x 8.25 in.

A personal cookbook favorite.  Not only is this book beautiful but it has my favorite recipes inside like the Huevos Rancheros.  YUM!!!!

 

The Dirty Apron Cooking School has taught thousands of people from around the world to cook. In this anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson's latest book celebrates the simple pleasure that is cooking food. As cooking becomes more social by nature, Gather features an enticing collection of 80 delicious recipes, designed to be shared, on platters and in big bowls, heaped high, served with care, generosity and a lot of love. From crème brûlée French toast to a salmon, spinach and fennel Wellington to beef tenderloin with salsa verde and honey-roasted vegetables, these crowd-pleasing recipes are super approachable and burst with flavor. David includes more options for plant-based and gluten-free diets and introduces some new techniques to mix. After all, good cooking is all about coaxing flavors out of your ingredients, and if you get the techniques down, you’ll have success in the kitchen and see big smiles around the table. No matter the skill level, home cooks can learn how to cook with more confidence so they spend less time in the kitchen and more around the dining table with friends and family. Simply put: Gather gets to the heart of cooking and is an indispensable addition to any food lover’s library.

Cabin trips, hikes, patio parties, camping adventures- however you enjoy the great outdoors, it should be fun and easy.  And so should the drinks!

Jennifer Joyce presents a selection of 'street food' recipes from around the globe, the flavour-filled, exotic foods 'to go' that we may have bought from hawkers or markets on our overseas travels, or that we purchase from our local takeaway or food truck.

With this book, we can whip up a rich variety of international street food ourselves, creating dishes that are quick and easy to prepare, and which are often cheaper and usually much healthier than the bought variety. A collection of 150 dishes (organised into chapters by country) draws together recipes for mouth-watering tacos, burgers, curries, souvlaki, gozleme, noodles and dumplings, ceviche, pizza and many more. Clever shortcuts like spice pastes and modern cooking methods (for example, using a pressure cooker to create meltingly tender meat in a snap) mean the majority of dishes can be prepared and served in a really timely and efficient way for relaxed weekday eating.

Make mealtimes, special occasions, and holidays extra memorable with these 50 delicious, inspiring, family-friendly, and easy-to-recreate snack boards.

Visually exciting and deliciously enticing, these snack boards by Maegan Brown (aka The BakerMama) move beyond (and include) classic cheese and charcuterie and are comprised of easy-to-find fresh and prepared foods, arranged in beautiful, artful, and whimsical ways (think sliced tomatoes and mozzarella arranged into a caprese candy cane for celebrating the holidays and a fruit-and-veggie rainbow with cracker clouds to brighten any day).

The variety of foods on each board will delight everyone, and the stunning presentation will encourage kids to try foods they might normally refuse. Plus, you can make the boards ahead of time, so you can actually sit down and spend time with your loved ones. In this book, you will find boards for anytime family meals and snacks, seasons and holidays, breakfast and brunch, desserts, and entertaining and special occasions.

Impress your family and friends with artful masterpieces, including:

• Pancake Board
• Fall Feast Board
• Turkey Board
• Christmas Tree Board
• Birthday Dessert Board
• Chocolate Fondue Board
• Unicorn Board
• Movie Night Board

Along with The BakerMama's tips to get you into the board mind-set, every board is accompanied by a gorgeous, large photo and step-by-step instructions to make each one easy to recreate. Beautiful Boards is an entertaining game changer that will have you spending less time in the kitchen and more time having fun.

• Milk Teas (Thai, black milk, and green milk teas)
• Fruit Teas (strawberry, mango, watermelon, kiwi, pineapple, pomelo, and cucumber teas)
• Specialty Drinks (strawberry coconut milk, almond butter milk tea, taro and ube almond milk, Sip 'N' Dips made with ice cream, and more)

The techniques and inspiration you need to achieve “pie confidence” at home.

Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana... plus recipes for easy homemade ice cream and pie-lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.

From the blogger behind Dessert for Two, a cookbook that inspires couples to get into the kitchen together

Sharing a meal is something most couples love to do; meal-planning programs such as Blue Apron have made it easy and fun to prepare dinner together, too. But home cooks who enjoy homemade food at a reasonable cost really only need a great cookbook, with a friendly voice and delicious recipes, designed to be made and eaten by two. Here is that book. From simple meals to celebratory dinners, comfort food to healthy but hearty options, Dinner Just for Two features 100 dishes, including:

• Bourbon- Glazed Turkey Burgers
• Creamy Baked Spaghetti for Two
• Pear Pecorino Pasta
• Sheet Pan Summer Salmon

Gorgeously designed with more than 100 photographs, Dinner Just for Two is destined to be a classic.

Boozy starters, main meals, desserts, and more, accompanied by stunning photography

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . " Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol. Recipes include: 

• Irish Whisky French Onion Soup
• Limoncello Spot Prawns with Fresh Black Pepper 
• Beer Braised Chicken Thighs
• Apple Cider Pork Loin with Thyme and Rosemary
• Red Wine Poached Pears with Creamy Ricotta
• Whiskey Soaked Vanilla Anise Cherries 

Join the celebration of the very best that life has to offer—good friends, good food, good drink, great stories, and bad jokes—with humor, delicious recipes, and mouth-watering photographs.

Introducing a sweet ring of 24 vintage-inspired recipe cards measuring at 4" x 6"! With a copper foil cover and hand-illustrated retro kitchen appliances and accessories, this ring is as charming as it is functional! Inside, 24 classic cream-colored recipe cards are divided into three sections, with a helpful measurement conversion guide and place setting cheat sheet. L 7” x W 5” x H 1”

When you are trying to decide on that perfect dish to take to a pot-luck or book club, reach for this recipe book! Filled with yummy salads, soups and desserts that your friends will rave about at your next get-together! Also, if you need a unique gift for a friend try pairing this book with a Lemon Poppy spatula or spoon.

• More than 120 deliciously modern recipes for day trips, car camping, and backcountry adventures
• Offers a fun and easy approach to planning and prepping camp food
• The Dirty Gourmet authors were recently featured in Sunset magazine and other national media

“Dirty Gourmet” is really a lifestyle, one that celebrates delicious food, warm company, and outdoor fun. It emerged as a website and blog when friends Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan joined forces to share their love of wilderness, outdoor education experiences, and knowledge of backcountry cooking through classes, workshops, catering events, and easy yet exciting recipes.

Now, their new book, Dirty Gourmet: Food for Your Outdoor Adventures, extends their mission to get more people to eat well outdoors and have fun doing it! It emphasizes healthy eating with fresh ingredients, efficient techniques, and global flavors. Breakfast, trail meals, sweet and savory snacks, dinners, appetizers, side dishes, desserts, even refreshing camp drinks—it’s all here! Camp cooks can choose recipes based on the type of activity they are pursuing—from picnics, day hikes, and car camping to backcountry adventures by foot, bike, or paddle—as well as find recipes perfect for large groups.

Recipes are organized by activity:

• Car campers can relax around the fire with Ember Roasted Baba Ghanoush and Mason Jar Sangria before diving into One Pot Pasta Puttanesca and Grilled Green Bean Salad, with Maple Syrup Dumplings for dessert.
• Day hikers will want to take a break on the trail with Spicy Tofu Jerky and Curried Chickpea Salad or maybe a Pressed Sandwich with Sundried Tomato Pesto.
• Backpackers can start their day with Fried Grits Scramble with Greens, Leeks, and Bacon and recharge in the evening with Soba Noodles with Sweet Chili Chicken and a Hibiscus Chia Cooler.

To simplify packing and planning, each section offers a base kit checklist of needed supplies along with tips on getting organized, preparing ingredients, and cooking with different methods. Complemented by full-color photos, each recipe features insights from the authors, any additional tools needed, quick-reference icons, step-by-step instructions for what to prepare at home and in camp, plus creative variations.

CONTRIBUTORS

Make your cake and eat the whole thing, too!

Treat yourself to Homemade Cake in 5 min or less!

Published by Countryman Press

The mug cake is a warm, sweet little confection for one. And so quick and easy to make: A few spoonfuls of flour, sugar, butter, maybe some cocoa or fruit, sometimes egg, and in less than two minutes in the microwave, you’ll be a believer. Here are the best of the best recipes, for cakes from decadent to healthy(ish), including Chocolate-Mint Mug Cake, Raspberry Cobbler Mug Cake, Apple Spice Mug Cake, Nutella Mug Cake, Coffee Crumb Mug Cake. Try it, you've got nothing to lose--except the guilt you'd normally feel after eating an entire cake.

“A new baking bible.” ―Wall Street Journal
“If there’s such a thing as a pie guru, it’s Kate McDermott.” ―Sunset Magazine

Pie making should be simple and fun. Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. In Art of the Pie she shares her secrets to great crusts (including gluten-free options) with instructions for making, rolling, and baking them, as well as detailed descriptions for ingredients, methods, and tricks for making fillings. Organized by type of fruit, style of pie, and sweet versus savory, recipes range from apple to banana rum caramel coconut, raspberry rhubarb to chicken potpie. Along with luscious photography, McDermott makes it very easy to become an accomplished pie maker. This is the only PIE cookbook you need.

75 color photographs

From Coho and sockeye to Dungeness and Kumamoto

For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern.

Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer―from stars like halibut and oysters to unsung heroes like lingcod and smelt―and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.

From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region.

Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.

75 color photographs