The Countryman Press
Despite having lived in two coastal cities where seafood was fresh and bountiful, I never really learned how to cook it. General intimidation, a bigger shopping expense for (what seemed to me) an unpredictable outcome, laziness… it just felt easier to enjoy seafood at a restaurant. Leave it to the pros.
The Pacific Northwest Seafood Cookbook is made for folks like me, though experienced seafood makers will likely find much to bookmark for later feasting. It’s written by Naomi Tomky, a well-regarded, industry-experienced Seattle-based food writer whose thoughtful analysis has appeared everywhere from the New York Times to Food & Wine magazine, and she brings an easygoing conversational tone to her cookbook debut.