Filled with more than two hundred delectable contemporary recipes celebrating Washington’s bounty, Wandering and Feasting—WSU Press’s first cookbook—takes readers on an exciting culinary journey through the state. Vignettes on local communities note both the history of Washington’s towns and the foods native to each or cultivated nearby. The book then highlights these foods in delicious regional recipes.
As much a gift book as a cookbook, Wandering and Feasting divides the state into seven regions, providing a historical and culinary tour of each. Washington’s misty forests, rugged coastlines, quiet bays, inland valleys, majestic mountains, dry deserts, and fertile hills bring forth a bounty of diverse foods. Here they are featured in tantalizing recipes such as Forks’s Chanterelles in Puff Pastry Shells; Seattle’s Saki Salmon; Long Beach’s Cranberry Mousse in Hazelnut Butter Crust; Enumclaw’s Snow-capped Mt. Rainier Pudding; Winthrop’s Flank Steak with Blue Cheese, Mushroom, and Sun-dried Tomato Stuffing; Walla Walla’s Sweet Onion Confit; and Pullman’s Cougar Gold, Apple, and Onion Soup. Divine recipes, beautiful historic photographs, and an inside glimpse of Washington State history await the reader.
Illustrations / maps / index / 352 pages (1996)