Pacific Northwest : Williams-Sonoma

From the freshest Dungeness crabs harvested in the Pacific Northwest to the juiciest blueberries picked in Maine, the New American cooking series celebrates the regional foods and culinary traditions of contemporary American cooking. In this volume: With a maritime bounty ranging from salmon to crab and a forest harvest that includes prized porcini and truffles, the Northwest harbors abundant culinary resources. The region's diverse climate is matched by an equally diverse range of growing conditions. The result is a rich bounty of local products, from Washington State's famous apples and Oregon's glorious wines to Idaho's signature potatoes. This book celebrates the best of this regional cuisine.