Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market

Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market

Jess Thomson, Clare Barboza

Language: English

Pages: 224

ISBN: 1570617422

Format: PDF / Kindle (mobi) / ePub

The Pike Place Market sits in the center of downtown Seattle and at the center of the Seattle food scene. With its famous seafood and locally grown produce, it is seven acres of wonderful ingredients and inspiration for the home cook. Cookbook author Jess Thomson has prowled the Market's stalls, shops, restaurants, and purveyors to assemble 80 wonderful recipes that express all of the flavors of the Pike Place Market. Included here are Le Pichet's Salade Verte, Etta's Mini Dungeness Crab Cakes by Tom Douglas, and the Pink Door's Linguine alla Vongole. The author has also created recipes that are inspired by ingredients found at the market, such as Spanish Chickpea and Chorizo Stew (with Uli's Sausage) and a MarketSpice Tea Cake. The author is so well versed in the market that her cookbook can also serve as a guide to the specialty shops and off-the-beaten path purveyors and cafes. With gorgeous images by photographer Clare Barboza of prepared recipes, dazzling ingredients, and scenes of the Pike Place Market, this is the ultimate Seattle cookbook.



















about what they were buying directly from the producers, and farmers could keep the proceeds. Money from the Klondike gold rush plumped investors’ wallets, and the Market’s infrastructure blossomed. In the years after the Market opened, buildings were dedicated for specific purposes, and their names are still used today: the Sanitary Public Market, opened in 1910, was originally named because no horses were allowed inside. The Corner Market Building, opened in 1912, was (you guessed it) on the

that had their name imprinted on them. Look down as you shop, and among the 46,500 tiles with names, you’ll find the likes of Ronald Reagan—purchased by someone with absolutely no connection to the president—and some so-called celebrities, like the prime numbers from 1 to 100, near the Daily Dozen Doughnut Company. Over the years, the way the Pike Place Market functions has changed. Today, there are eight “high stalls,” or produce purveyors, so called because of the way they’re elevated above

from. If brewing were a spectator sport, The Pike would be its Wrigley Field. Tours of the brewery aren’t scheduled regularly, but ask in the pub, and they’ll find someone to show you around. When I arrive, assistant head brewer Dean Mochizuki takes me down to the basement, where grain is milled and beers are fermented and bottled. The brewery door opens, and I’m greeted with a flood of sweet, malty air. We wind our way up the staircase, right through the center of the pub, to meet Adam Palmer,

fermentation (depending on the brew), the Wit will be filtered, chilled to about 33 degrees, carbonated, and then bottled at a mind-blowing rate of forty-eight bottles each minute. Walking back up to the pub, I’m a little overwhelmed. I’ve never prided myself on my knack for molecular biology, but Adam explained the brewing process in terms basic enough for a nonbrewer to understand yet detailed enough for me to, well, drink in about as much knowledge as I could take. Better wash it down with

makes 6 drinks 6 cups tomato juice 7½ ounces (about 1 cup) pepper-infused vodka 1½ teaspoons freshly grated horseradish 1½ teaspoons Worcestershire sauce Tabasco sauce Celery salt Freshly ground black pepper 1 lemon, cut into wedges 6 Pickled Carrots (recipe follows) For each drink, fill a cocktail shaker halfway with small ice cubes. Add 1 cup of the tomato juice, 1¼ ounces vodka, ¼ teaspoon each of grated horseradish and Worcestershire sauce, plus a dash of Tabasco and pinch of

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