Eating the Pacific Northwest: Rediscovering Regional American Flavors - Independent Publishers Group

From the brisk waters of Seattle to the forested hills of Portland, author Darrin Nordahl explores the unique, indigenous flavors of the Pacific Northwest. Eating the Pacific Northwest highlights local ingredients like salmon, truffles, geoduck, and more—bringing attention to wild foods that have long been part of the region's culinary heritage. With features on regional festivals like the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and recipes such as Buttermilk Fried Oysters with Truffled Rémoulade, this book blends culinary discovery with thoughtful insight into the agricultural, political, and ecological forces shaping what ends up on our plates.

Hardcover - 240 pages - 5.5 x 8.5 x 0.70 in (14 x 21.6 x 1.8 cm)