Six New Cookbooks from Northwest Chefs

Dishing Up Washington: 150 Recipes that Capture Authentic Regional Flavors by Jess Thomson (Storey Publishing; $19.95)
Seattle food writer Thomson has gathered recipes that emphasize our local bounty—and the culinary stars who put it to good use, such as chef Ethan Stowell’s geoduck crudo, the roasted beet salad from Bastille’s Jason Stoneburner, and Kathy Casey’s pale ale oven-roasted clams.