Seattle chef’s table extraordinary recipes from the Emerald City 1st Edition by James Fraioli 0762773596 9780762773596

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Product details:

ISBN 10: 0762773596

ISBN 13: 9780762773596

Author: James O. Fraioli

Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.

Seattle chef’s table extraordinary recipes from the Emerald City 1st Table of contents:

Andaluca Restaurant and Bar

Spicy Calamari

Crisy Duck Cakes with Apricot Chutney

Cactus

Ceviche

Grilled Bacon-Wrapped Jalapeños

Daniel’s Broiler–Lake Union

Prime Filet Mignon Steak Strips

Spicy Barbecued Prawns

Chandler’s Crabhouse

Dungeness Crab Cakes

Dungeness Crab & Artichoke Dip

Joey–Lake Union

Chicken Jalapeño Corn Dogs

Purple Café and Wine Bar

Baked Brie with Candied Walnuts & Caramelized Onions

SEAFOOD STARTERS, SOUPS & SALADS

SkyCity at the Needle

Razor Clam Fritters with Herb Rémoulade

Palouse Lentil Soup with Smoky Bacon, Roasted Grapes & Sorrel

Ray’s Boathouse

Penn Cove Mussels in Thai Coconut Curry Broth

Ray’s Dungeness Crab & Corn Chowder

Emmer & Rye

Mussels with Summer Vegetable Broth

Pear & Celeriac Soup with Crispy Leeks

Barking Frog

Hazelnut-Dusted Sea Scallops with Creamy Polenta & Vanilla Drizzle

Butternut Squash Soup

Poppy

Panfried Mussels with Lovage Aioli

Coriander Potato Soup

Volterra

Oil Soup

Polenta Custard with Wild Mushrooms

The Dining Room at Salish Lodge & Spa

Chestnut-Apple Soup

Roasted Beet Salad

Tilth Restaurant

Spot Prawns with Baby Chickpeas, Meyer Lemon & Herb Coulis

Winter Root Vegetable Salad with Crème Fraîche Vinaigrette

Salty’s Seafood Grills

Fennel Pollen Honey-Glazed Salmon Salad

Bastille Café & Bar

House-Cured Bacon Maison Warm Cabbage Salad & Chèvre

Arugula & Beet Salad with Pistachio Vinaigrette

HEARTY PASTAS

Andiamo

Penne with Sausage, Tomato & Porcini Sauce

Spicy Tomato Spaghetti with Fresh Dungeness Crabmeat

Assaggio Ristorante

Ravioli Maruzza (Ravioli with Wild Mushrooms)

Rigatoni alla Pepperonata e Salsiccia (Rigatoni with Peppers & Sausage)

Bizzarro Italian Cafe

Clam Linguine

House-Made Gnocchi Cavolfiore

La Spiga

House-Made Tagliatelle al Ragu di Prosciutto (Tagliatelle with Prosciutto Ragu)

House-Made Gnocchetti di Ricotta e Tartufo alla Norcina (Ricotta & Truffle Gnocchi with Sausage & Cream Sauce)

Il Fornaio

Penne Vodka (Ribbed Pasta Tubes in a Creamy Tomato-Vodka Sauce)

Spaghetti alle Cozze (Mussels, Anchovies & Tomatoes Tossed with Pasta Strands)

Palomino Restaurant & Bar

Truffle Pea Trenne

Sicilian Meatballs

FISH & SHELLFISH

Barrio Mexican Kitchen & Bar

Rockfish & Grilled Prawn Ceviche

Bis on Main

Curried Halibut Cheeks with Beets, Grapefruit & Dill Emulsion

Bacon-Wrapped Trout with Lentils, Currants & Hazelnuts

Cafe Juanita

Spot Prawns with Citrus Risotto

Spot Prawn Brodetto

Elliott’s Oyster House

Alder Planked King Salmon with Smoked Tomato Beurre Blanc

Spicy Grilled Dungeness Crab

Flying Fish

Lingcod in Kasu Marinade

Lingcod Tacos

Rover’s

Mackerel with Tomato Confit & Caper Vinaigrette

Tuna Sashimi with Sea Beans & Wasabi Sesame Dressing

Trellis Restaurant

Fresh Wild Alaskan Halibut with Shoestring Vegetables & Lemon-Herb Vinaigrette

Pan-Seared Wild Salmon with Granny Smith Apples

Aqua by El Gaucho (Formerly Waterfront Seafood Grill)

Stuffed Prawns with Piquillo Pepper Sauce

Dungeness Crab Macaroni & Cheese

BEEF, LAMB, PORK & POULTRY

Cicchetti Kitchen & Bar

Tomato Braised Beef Brisket with Greek-Style Creamed Spinach

Coho Café Restaurant & Bar

Kogi Short Rib & Egg Stack

El Gaucho

Chateaubriand

Metropolitan Grill

Rib Eye with Bourbon-Braised Onions & Roasted Garlic

Grilled Rack of Lamb with Herb Mint Jus

Luc

Grilled Leg of Lamb Moroccan Style

Grilled Pork Chop with Dijon Mustard, Asparagus & Walla Walla Sweets

Earth & Ocean

Braised Pork Belly with Anson Mills Rosemary Polenta & Pomegranates

La Boucherie & Sea Breeze Farm on Vashon Island

Seared Pork Chop with Bacon Brussels Sprouts, Celeriac Puree & Apple Cider Butter

Summer Pork Chops with Grilled Sweet Corn Polenta & “Salsa Cotto”

Palisade

Macadamia Nut Chicken

SWEET FINISHES

Basil’s Kitchen

Northwest Black Cherry Crème Brûlée

Blackberry-Rhubarb Cobbler

Fuji Bakery

Cake Citron

Reauleau Caramel Chocolat

Harvest Vine

Arroz con Leche (Rice Pudding)

Flan de Cafe

The Herbfarm

Douglas Fir Sorbet

Madison Park Cafe

Clafoutis

Vanilla Bean Crème Brûlée

Matt’s in the Market

Butternut Squash Bread Pudding

Maple Crème Brûlée

Pearl Bar & Dining

Brown Sugar Peaches with Vanilla Bread Pudding

Pearl Fritters

Regent Bakery & Cafe

Oatmeal Cookies

Green Tea Cheesecake

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