From the brisk waters of Seattle to the earthy mushrooms of Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are indigenous to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.

Hardbound

Quinoa is the superfood you know you should be eating. You’ve heard about it, and how it’s a complete protein, contains all 9 essential amino acids, lowers cholesterol, and is nutrient rich in vitamins, minerals, and antioxidants. But how do you actually cook with it? Cherie Schetselaar and Britney Rule show you the tips and tricks to quinoa cooking until you are including it in any dish.