Edible Seattle: The Cookbook | Jill Lightner


Wouldn’t it be great to bring a touch of Seattle straight into your kitchen?

Edible Seattle: The Cookbook

TITLE: Edible Seattle: The Cookbook
EDITOR: Jill Lightner
PUBLISHER: Sterling Epicure
CUISINE: Regional Food – Pacific Northwest

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Featured Ingredient: Chanterelle Mushrooms
Chanterelles | By Philip FerratoMushrooms can be a mystery. That’s unfortunate, because they really don’t need to be. A lot of people have a hard time getting out of their grocery store, mushroom comfort zone. How many white button mushrooms can one person consume in a lifetime?

The chanterelle mushroom flourishes in the Seattle Washington area. You can usually find these delicious golden beauties gracing any farmers market worth a damn. The rich, earthy flavor makes these mushrooms an ideal choice for so many dishes. They lend themselves well to sautéing. Chanterelles are considered by many food professionals to be one of the more sought after mushroom varieties. They’re right up there with the morel and truffle.

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First Impressions
The book feels much like the magazine. The paper choice, a soft matte, was right in keeping with the Edible image. When you read through an Edible magazine you come away with a certain classy and thoughtful impression, The cookbook is no different.

“Edible Tips” are sprinkled throughout the pages. There are also short one page stories featuring local Seattleites who have an impact on the local food community. Again, a comfortable and natural extension of the periodical. The book really invites you to try some or all of the dishes contained. A lot of cookbooks miss that mark.

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What You’ll Find Inside (aka Table of Contents)

  • Starters
  • Side Dishes
  • Main Dishes
  • Sandwiches, Suppers and Snacks
  • Desserts and Drinks
  • Resources

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Seattle has lots of great food and for that matter, food attractions. None is more popular than Pike Place Market. In the market you’ll find Pike Place Fish. YES, that’s the place where they throw the fish. If you haven’t seen it in person we have a treat for you. The next best thing, a video. Check out all of the action at one of the area’s most unique food finds.


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Best of the Book

Carmel Apple Cider Cupcakes Salty Green Potato Salad
Salmon Run Vegetables Jam Oatmeal Streusel Bars
Soothing Seaweed Soup Saag Paneer
Feisty Chicken Karage Dungeness Crab Melt
Razor Clam Linguine Sausage Rolls
Mama Lil’s Dipping Sauce Chanterelle Puffs


The recipes contained in this cookbook represent all that is great about the cuisine of the Pacific Northwest. Lots of great uses for locally grown or sourced ingredients. That’s not to say that anyone cooking outside of the Seattle area wouldn’t enjoy cooking from it. On the contrary. It represents an opportunity for those living in other parts of the country or world to enjoy what makes this regional cuisine so special.

As you would imagine I had some favorites. The Tavern Law Fried Chicken is a standout. For those of you lucky enough to have visited this Capitol Hill neighborhood hotspot, you know what I’m talking about. The Oyster Stew and Salmon Tacos also make their way to the top of my heap. The area is all about great seafood. I would have loved to have seen a recipe for halibut included. It’s one of my personal favorites. And, a really great halibut recipe is hard to come by.

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Special Features
The back of the book contains some resources. Seattle being a big food Edible Seattle: The Cookbookcity, so, a food guide is helpful. A list of Farmers Markets is nice. People sometimes think that Pike Place Market is all that there is. So not true. There is also a useful guide to local artisan food producers. Too many cookbooks contain a table of weights and measures just tossed in that back of the book. This isn’t the type of cookbook that would lend itself to that. I’m glad they resisted the urge.

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Edible Seattle: The Cookbook hits a lot of high notes. I just loved the fact that they stayed so true to the look and feel of the magazine. I know that would be expected. But, it would have been so easy to screw it up. They didn’t. The recipe difficulty spans a range. The ingredients required are in most cases are not difficult to obtain.

Culinary Expertise Required: 6
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Want your very own copy of Edible Seattle: The Cookbook? We can help you out. get your own copy here.

Edible Seattle: The Cookbook

Links, Resources and Other Press:

Edible Seattle Magazine website
Edible Seattle on Twitter
Weekly Seattle Article | Edible Seattle Cookbook
Savor Seattle Food Tours

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