Ivar's Seafood Cookbook: O-fish-al Guide to Cooking the Northwest Catch
Crew at Ivar's
Sasquatch Books, 2013 (2013)
Reviewed by Bob Walch
f you have visited Seattle and not eaten at
, you have missed one of the mouthwatering culinary treats this northwest city proudly offers. Now, as the famed seafood restaurant celebrates its 75th anniversary, this first-ever cookbook presents not only some of the recipes that have made
a favorite stop for locals and tourists alike, but also some quirky stories about the eatery's illustrious history.
almon, crab, oysters, clams and halibut are just some of the seafood that
staff prepares for its patrons. You'll find quick and easy ways of preparing these tasty delicacies as well as mussels, trout and shrimp. Whether it is
Dungeness Crab Cakes
Ivar's Famous Puget Sound White Clam Clowder
Griller Halibut Cheeks with Sherry Chutney
Blackened Lingcod with Onion Remoulade
Ivar's Famous Tartar Sauce
, the recipes in this book will dazzle your family and friends.
or those who wish to top a memorable meal off with something equally delicious and mind boggling, try the
Pecan Praline Bread Pudding with Bourbon Crème Anglaise
Stehekin Apple Cobbler
artoons, vintage photos and fun facts accompany the recipes and make this a cookbook that is as entertaining as it is practical. You probably didn't know that if all the cups of clam chowder Ivar's sold in 2012 were stacked up, it would be the equivalent of 3,199 Space Needles high. That speaks volumes about how good the chowder is!
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