If you’ve ever wished you could re-create a marvelous dish you experienced at a local restaurant, you’re in luck. Seattle’s own Sasquatch Books has recently released a slew of locally focused cookbooks, featuring recipes from our city’s most recognized chefs, so you can try whipping up a few of your faves at home (and perhaps decide it’s more relaxing to leave the cooking to the experts).
Pike Place Market Recipes:
130 Delicious Ways to Bring Home Seattle’s Famous Market ($23.95)
Seattle writer Jess Thomson navigates the wild wonders of our world-famous Market via this go-to guide, which includes recipes for fresh offerings at market stalls as well as specialties by Seattle restaurant royalty. Learn the secret to Le Pichet’s salade verte, the pulled-pork sandwich at Matt’s in the Market and Fran’s Gold Bar brownies from Fran’s Chocolates.
The Skillet Cookbook: A Street Food Manifesto ($18.95)
From its mobile Airstream trailer to its new brick-and-mortar home, Skillet serves up comfort-food hits (burgers and waffles and bacon jam, oh my!), which chef Josh Henderson now shares in this collection of recipes. Breakfast, lunch, dinner and dessert are all on the menu, including the sweet cinnamon brioche French toast, the savory crab cake po’boy with lemon aioli and the sinful Skillet poutine.
Washington Food Artisans: Farm Stories and Chef Recipes ($35)
Amid gorgeous photos of produce and local producers, freelance writer Leora Bloom details the stories behind the locally sourced food we love to eat. You’ll find recipes such as Tulio’s goat Brie and tomato jam bruschetta, the Dahlia Lounge’s honey-soy-cured Pacific mackerel and, to top it all off, apricot sorbet from the Parfait ice cream truck.
Molly Moon’s Homemade Ice Cream ($21.95)
Local ice cream maven Molly Moon Neitzel and pastry chef Christina Spittler take a typically summertime treat into winter, spring and fall with this invitingly illustrated guide revealing secrets from Moon’s famous sweet shop. From honey lavender to maple bacon and the always appropriate chocolate and vanilla varieties, the book offers recipes fit for the most discerning cones, plus a few tips on ice cream cakes, sandwiches and shakes.