The Pike Place Public Market is
a delight to both tourists and residents of Seattle. For almost 100
years it has been the source of the freshest Northwest seafood, beloved
by chefs, restaurateurs and food lovers. Pike Place Public Market
Seafood Cookbook is a celebration of the market and the recipes
its inspired customers have created. The author, Baiden Rex-Johnson,
states that she lives 'just a tomato toss' from the market and we sense
that her joy in the market is personal as well as professional.
There are 50 wonderful recipes for
seafood, gleaned from those chefs and restaurateurs, from the fishmongers
themselves and from Rex-Johnson's personal recipes. Written with clarity,
precision and an occasional romantic burst, the recipes are gourmet
but easy to follow. Among them are such delights as Cold-Smoked Salmon
with Corn Bread Pudding; Shiitake Relish and Fried Basil, Five-Spice
Rice with Mussels; Poached Halibut with Spicy Mashed Potatoes; Northwest
Clambake in the Oven.
Rex-Johnson shares shopping tips,
cooking techniques, wine-pairing. She also includes what she calls fun
facts - small tidbits on the side which vary from fish facts to market
facts but which all share Rex-Johnson's clear writing style. We sense
the enjoyment she had writing this book.
Seattle has always been a leader
in environmental issues and Rex-Johnson, true to her city, includes
information on sustainable fisheries and preservation. There is an overview
of the fish markets' histories and tips on how to buy the best fish.
The book is laced with photos to make the reader want to shop in the
Pike Place Market. Ah, to be a 'tomato-toss' away. But if you're not,
you can still eat the dishes inspired by the market.
About the
author: Braiden Rex-Johnson is the food editor of Seattle
Homes & Lifestyles magazine, the food-and-win-pairing columnist
for Wine Press Northwest, and a best-selling cookbook author.
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