Connie Blumenthal

The Most Seasoned Real Estate Connoisseur in Greater Seattle and Mercer Island Luxury Real Estate Markets

In the Kitchen With Edible Seattle: The Cookbook

I received a pleasant surprise last week when a copy of Edible Seattle: The Cookbook arrived at my doorstep. I had been anticipating the arrival of this cookbook since last November when I heard one was to be published. The cookbook is a companion to Edible Seattle magazine (both the cookbook and the magazine are edited by Jill Lightner). First, the book is beautiful! From the photos inside and out and the bright colors this cookbook wouldn’t look out of place on your coffee table. The dust jacket hides an illustrated map of Seattle’s neighborhoods with a brief history about the culinary scene of each area, from Le Gourmand in Ballard to Columbia City Bakery in Rainier Valley.

The book is broken up into five sections including starters, sides dishes, main dishes, sandwiches, suppers and snacks and dessert and drinks. Each section includes recipes, “Edible Tip” (quick replacements and substitutions, cooking tips and insider Seattle info) and Washington wine pairings. Dotted throughout the book are profiles on local artisan purveyors, farmers, producers and chefs including James Hall of Taylor Shellfish, Chef Mark Bodinet of Copperleaf Restaurant at Cedarbrook Lodge and Joe Whinney of Theo Chocolates.

As I flipped through the book and earmarked pages of the recipes that spoke to me immediately. I can’t wait to get in the kitchen and try these. Which recipes are talking to you?

  • Northwest Vegetarian Hot and Sour Soup from Jess Thompson (page 23)
  • Green Lentil Salad from Craig Hetherington of Taste Restaurant (page 38)
  • Tavern Law Fried Chicken (adapted) from Brian McCracken and Dana Tough of Tavern Law (page 69)
  • Creamy Polenta with Roasted Forest Mushrooms from Lisa K. Nakamura of Allium Restaurant (page 115)
  • Peanut Butter and Jelly Ice Cream Sandwiches from Lucy Damkoehler at Taste Restaurant (page 138)
  • Salted Caramel Tart from Heather Earnhardt of Volunteer Park Café (page 144)

This is a great resource for farm-table home cooks or as a gift for Seattle foodies who’ve left the area.

 Edible Seattle: The Cook Book

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