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"Start with quality ingredients, apply simple cooking techniques, and magic happens."
Celebrating Pacific Northwest ingredients and produce like Washington State University's Wagyu beef, garbanzo beans and lentils, soft durum wheat flour, salmon and scallops, and world-famous Cougar Gold cheese, this lavishly illustrated cookbook by Executive Chef Jamie Callison features 105 recipes to create mouth-watering cuisine-- from comfort food like Cougar Gold Mac & Cheese to elegant fare such as Pear and Mascarpone Ravioli.
- Sales Rank: #722961 in Books
- Published on: 2013-10-07
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 9.00" w x .75" l, 2.69 pounds
- Binding: Hardcover
- 222 pages
- The Crimson Spoon: Plating Regional Cuisine on the Palouse
From the Inside Flap
"Start with quality ingredients, apply simple cooking techniques, and magic happens."
From Jamie Callison's perspective, the Palouse region of the Pacific Northwest is a chef's playground. It's rare that chefs have, within walking distance of their kitchens, a cattle herd, a world-class creamery, local honey, an organic farm, bountiful fruit orchards, and local legumes and grains. The area's "edible backyard" has inspired this collection of Chef Callison's recipes.
"The Crimson Spoon" features more than 100 of Chef Callison's recipes--from comfort food like Cougar Gold Mac & Cheese and Thanksgiving classics to elegant, company-worthy Pear and Mascarpone Ravioli and Rainier Cherry Clafoutis. Many celebrate local ingredients like WSU Wagyu beef, garbanzo beans and lentils, soft durum wheat flour, world-famous Cougar Gold cheese, organic vegetables, orchard fruit, and honey. Others highlight coastal treasures such as salmon and scallops.
Callison believes delicious food, beautifully presented, allows us to pause with family and friends to rediscover a sense of togetherness. Lush color photographs showcase his dishes, and articles tucked throughout the pages highlight the region's resources and Chef Callison's life story and cooking philosophy. He combines his passion for food with his gift for teaching to inspire students in the Washington State University School of Hospitality Business Management.
Now he shares his creations with all who love good food.
About the Author
Jamie R. Callison, CEC, AAC, is Executive Chef/culinary Instructor at Washington State University School of Hospitality Business Management and has won multiple culinary awards and recognitions, including creating the nation's first known Charter ESL Apprenticeship Program for Spanish-speaking students (2004-2005).
Additionally, he was a medalist the World Culinary Olympics (1988); was voted Chef of the Year by the Washington State Chef's Association (1999); and received the Presidential Medallion from the American Culinary Federation (2002). Callison completed the ACF Culinary Apprenticeship Program in 1990. He became a certified executive chef in 1995 and was inducted into the American Academy of Chefs in 2003.
Linda Burner Augustine is a Seattle-based freelance food consultant and teacher specializing in recipe development and writing. She is a Washington State University graduate and studied at Ecole de Cuisine La Varenne in Paris, France, on a scholarship from Julia Child. She has developed recipes for food companies and restaurants, written for numerous food publications, owned and operated a catering business, taught at many Seattle-area cooking schools, and appeared on television featuring her recipes. She writes the blog AYearAtTheTable.com featuring main dish dinner recipes.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Excellent!!
By Kindle Customer
This cookbook is a sampling of what Chef Jamie Callison and his students can create when given outstanding ingredients from the Palouse and our own Washington State University! Though it says paperback here, it's actually a high-end hardback with incredible photos of the recipes and stories to go with the distinct recipes from this beautiful area in the Pacific Northwest. Worth every dime!!
4 of 4 people found the following review helpful.
Hardbound and beautiful!
By sue gilchrist
This is a hardbound and beautiful multi-interest book!
I highly recommend this amazing book, which is smooth to the touch, beautiful to page through, and great to cook from.
Thank you!
3 of 3 people found the following review helpful.
Beautiful, Creative Recipes
By Callie Tommerup
I received this book for Christmas, and I'm so excited to start cooking from it. I can honestly say that I want to try every single receive in this book... Which is not something I can say from any other cookbook that I have. The recipes are unique and creative. The pictures inside are beautiful. Great job Chef Jamie! Proud to be a Coug :)
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