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Pike Place Market is the
most visited landmark
in the Pacific Northwest. One cannot purchase
an admission ticket to an attraction such as this.
Rex-Johnson’s book is part cookbook and part intriguing Seattle travelogue.
Braiden
Rex-Johnson puts the reader well into frenzied and colorful mealtimes at
Pike Market. She shares signature dishes, menu rotations and histories of
those sharing the fruits of their wares and labors. The many faces of the
Market, she describes as "Part meat, fish, and produce market; part
breathtaking panorama of water, mountains, and sky; part vaudeville show;
part arts and crafts extravaganza; and part slice of nitty-gritty street
life.”
This
96-year-old buzzing marketplace has a colorful history, and was almost
torn down for "urban renewal" in the early 1970s. More recently, the
Market Basket CSA (Community Supported Agriculture) program reinvigorated
the market and helped save its farm-fresh treasure venue.
Each
of the nine food sections in the cookbook has a handy preview. The Entrée
page reflects such diversity as Irish Stew, Zaire Chicken Curry, Korean
Beef Bulgogi, Rouladen (Germany), Pancit Bihon and Mechado (the
Philippines), and New Mexico Tamales.
These are just some of the merchants she presents in the book:
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Chef Charles Ramseyer, of Ray’s Boathouse,
shares his simple, yet elegant appetizer, Scallop Terrine, along with
chef's tips for perfect preparation.
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From Sosio’s Produce comes Microwave
Mozzarella Vegetable Pie. This is a simple, health-filled dish of
Japanese eggplants, sweet peppers, onion, blended spices and mozzarella
cheese. Microwave this in 10 short minutes. Even quicker is their Cheesy
Tomatoes, baked in the oven.
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The simple Pea Pullao from The Souk is a
spicy, vegetable-rice dish. The cookbook cross-references this dish with
Marketspice’s Chicken Masala (page 86) and Café Campagne’s Lamb Burgers
and Balsamic Onions, Roasted Peppers and Aioli (page 98).
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A backgrounder on the Pike Place Market
Creamery features Nancy Nipples, the proprietress and self-described
"Head Milk Maid" of this now-famed institution. Learn about "aracauna"
eggs.
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From Alm Hill Gardens Rex-Johnson features
another fresh pea dish--Raspberry Snap Peas--made with raspberry
vinegar and toasted sesame seeds. The handy Techniques section, page
203, refreshes your memory on toasting seeds and nuts.
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At Chicken Valley she finds an unusual
Northwest Chicken Stir-Fry. It contains the usual stir-fry basics plus
hazelnuts, spinach and dried cherries, plumped. Meet the owner and learn
of the restaurant’s background and their take on all feathered-food
sources. Rabbits, too.
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On the bread scene Nancie Brecher, teacher of
cuisine to thousands of Seattleites, shares her Fresh Dill Beer Bread,
an unusual accompaniment.
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At Tim’s Fine Berries, they share a recipe
which combines raspberries, brown sugar, raisins, apricots, citrus
juice, zest, onion and toasted almonds for a lip-smacking Red Raspberry
Chutney.
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On the dessert track, find a recipe for
Chilled Strawberry Soup from Northwest food expert Sharon Kramis. Guests
enthuse over this berry, banana and pineapple fruited gazpacho.
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From the folks at Mech Apiaries comes a Sour
Cream Cranberry Pie, a tart, yet creamy treat.
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You will feel quite quenched and fascinated
by Danny McCullem of Danny’s Wonder Freeze, after Rex-Johnson introduces
you to his "Real" New York Egg Cream, a gem in the heart of Seattle, a
simple drink with a lot method.
The Pike Place Market Cookbook has
excellent Appendixes: Techniques, Produce Availability Chart, Mail-order
Information and a comprehensive index.
Reviewed by Marty Martindale
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