DownloadSan Juan Classics II CookbookPDF

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DownloadSan Juan Classics II CookbookPDF

San Juan Classics II Cookbook
by Dawn Ashbach, Janice Veal

Nestled in the sparkling waters of the Pacific Northwest lies one of world’s richest archipelagos — the San Juan Islands. The natural beauty of this region is well known to visitors and residents alike. The bounty of its gentle land and surrounding seas provide the natural ingredients for fresh, mouth watering flavors. San Juan Classics II celebrates the abundance of the area offering a unique blend of cuisines created by people who love good food.Authors Dawn Ashbach and Janice Veal, after 10 successful years with their first book, San Juan Classics, now present a second book featuring new cooking styles, new restaurants and chefs of the region. San Juan Classics II is an eclectic collection of more than 250 recipes ranging from quick and healthy to complex and decadent. In the spirit of the first book, it melds Northwest fare with classic ethnic dishes. Using recipes as varied as Dungeness Crab with Lemon Risotto to Grilled Steak with Peppercorn Sauce, the authors have combined the best of the old and new. Naturalist Peter Capen has painted a colorful word picture of the region in an introduction that captures the essence of the islands and photographs of island scenes provide a finishing touch. Given such a splendid setting, it seems natural that chefs and cooks be inspired by the bounty that San Juan Classics II provides.

Moon San Juan Islands
by Don Pitcher

‘Island time’ isn’t just for the tropics: Escape to evergreen forests, pebbled shorelines, and the glittering sea with Moon San Juan Islands. Inside you’ll find:

  • Flexible itineraries like a 4-day best of the islands and a weeklong family camping trip, with coverage of gateway towns such as Anacortes, Whidbey Island, and Bellingham, plus nearby Seattle and Victoria
  • Unique experiences and can’t-miss sights: Picnic on cliffs overlooking the ocean or paddleboard on a tranquil lake. Spot playful orcas and check out the Whale Museum in Friday Harbor. Visit local farms filled with fragrant lavender or fluffy alpaca and sip wine or cider at island vineyards. Savor the flavors of the Pacific Northwest at incredible farm-to-table restaurants, sample oysters fresh from the sea, or browse your way through quirky book stores and funky antique shops
  • The best outdoor adventures: Go sea kayaking alongside whales or glide through glimmering nighttime waters during a bioluminescence tour. Set your sights on the islands’ marine life, including killer whales, humpback whales, porpoises, and seals, during a whale-watching trip. Sail around the islands or fish for salmon, cod, and halibut. Take a forest hike, spot rare birds, or bike through rolling farm country and along the stunning shorelines
  • Expert advice from former wilderness ranger Don Pitcher on when to go, how to get around, and where to stay, from romantic B&Bs to stunning campsites
  • Full-color photos and detailed maps throughout
  • Thorough information on the landscape, climate, wildlife, and history

With Moon’s practical tips and local insight, you can experience the San Juan Islands your way.
Hitting the road? Try Moon Pacific Northwest Road Trip. Seeing more of The Evergreen State? Check out Moon Washington or Moon Seattle.


Small Press Record of Books in Print
by Len Fulton


Small Press
by


Savor Washington Cookbook
by Blanche Johnson, Chuck Johnson

A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington’s premier restaurants.

1994 Publishers Directory
by Linda S. Hubbard, Wendy S. Van de Sande


Best of the Best from America Cookbook
by Gwen McKee, Barbara Moseley


Cocina Tropical
by Jose Santaella

Explore the tropical flavors and rich culinary traditions of America’s island paradise. Puerto Rico, a land of gorgeous beaches and luxurious resorts, also boasts a rich culinary culture with a mix of influences: Spanish, African, Taíno (Native American), and French. For adventurous mainland cooks in pursuit of exotic flavors, this book offers exciting new territory, and for Puerto Rican descendants everywhere, it pays tribute to the beloved homeland. Jose Santaella presents foods that only a local would know: the tradition of lechón—spit-roasted suckling pig—in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book’s more than one hundred recipes are classics like Salt Cod Fritters with Piqué and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice. Cocina Tropical captures the flavors and spirit of this truly enchanting island.

Pueblo Indian Cookbook
by Phyllis Hughes

“There are almost 50,000 copies of Phyllis Hughes’ definitive collection of Indian cookery in print. All the recipes are time-honored and kitchen tested and have been compiled with care by Mrs. Hughes from among her many friends in the New Mexico pueblos. Recipes have been modified to convert “a pinch of this” into accurate measurements for modern kitchens. A few esoteric recipes, such as Piki Bread, have been included for interest and experiment, along with many easily prepared standards like Fry Bread and San Juan Squash. It’s all here–virtually the entire repertoire of Pueblo cooking–from Chick Pea Soup to Pinon Nut Cake and dozens of dishes in between. It’s a testimony to this classic work that the Pueblo Indian Cookbook can be found on the shelves of many Pueblo kitchens!”–Back cover.

JUNTOS EN LA COCINA
by Carmen Valldejuli, Luis F. Valldejuli

Carmen Aboy Valldejuli was, according to New York Times food critic Craig Claiborne, "the foremost authority on Puerto Rican cooking" whose cookbooks are "the definitive books on island cooking." Her cookbook, Juntos en la Cocina (Together in the Kitchen), is the result of fifty years of love, sharing and hard work. Carmen and her husband, Luis presented their favorite recipes in this new volume. Now these flavorful meals are available to anyone interested in learning the art of Puerto Rican cuisine from two of its finest teachers. Written in Spanish, Juntos en la Cocina provides a complete tour of the culinary arts of Puerto Rico. Adobo and sofrito, the bases of many island dishes, are despcribed in detail. To enable both novice and experienced cooks to create savory meals, each recipe gives step-by-step instructions, with special emphasis on preparation and serving. Sample Chili con Carne, Chicken Fiesta, Carne Empanada and traditional black beans and rice. Pasta is never dull with recipes for Lasagna a la San Juan and Spaghetti Florentine. And dessert temptations include chocolate and mango flan, queen’s cake and other exotic pastries. Whether you are working alone in the kitchen or with someone you love, Juntos en la Cocina is a friend you won’t want to be without.