Ray's Boathouse: Seafood Secrets of the Pacific Northwest
Editorial Reviews
Book Description
Ray's Boathouse is a Seattle legend and one of the best cold-water seafood restaurants in the world. Set on Puget Sound, Ray's Boathouse became one of the best by dedication to the highest quality and passion for food. Now, Executive Chef Charles Ramseyer and staff bring you a collection of recipes that have been perfected over decades.
These recipes were tested and adapted with easy-to-follow instructions for home cooks. Select from shellfish dishes such as Pan-Seared Alaskan Sea Scallops, and Classic Clam Linguine. Feast on wild salmon in meals such as Teriyaki Coho Salmon, and Pan-Roasted Copper River Sockeye Salmon. Find delectable desserts, just like those served at Ray's, including Yakima Peach and Blackberry Crisp, and Almond Biscuit Shortcake with Berries.
Original recipes combined with the history of Ray's Boathouse make this cookbook a delight for any seafood lover.
Ken Gouldthorpe is a writer who has been a regular at Ray's Boathouse for over 20 years. He was a correspondent for Life magazine, the editor of Signature for Diner's Club, and contributed to several national magazines.
Charles Ramseyer was classically trained in his native Switzerland. He has travelled the world and worked in Hilton and Four Seasons Hotels as well as the four-star Alexis Hotel in Seattle. He has become well known for combining his classical culinary expertise with innovation in preparing the best Pacific Northwest seafood.
Ray's Boathouse: Seafood Secrets of the Pacific Northwest,Ken Gouldthorpe,Charles Ramseyer,Ray's Boathouse (Restaurant),Angie Norwood Browne,Documentary Media LLC,0971908427,Cookery (Seafood),Cookery, American,Cooking,Cooking / Wine,Essays,Pacific Northwest style,Ray's Boathouse (Restaurant),Regional & Ethnic - American - Northwestern States,Specific Ingredients - Seafood
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