Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market

Rating:
Summary: Delightful read about the Pike Place Market
Review: (From Take 5 newsletter)
Braiden Rex-Johnson's revised edition of the Pike Place Market Cookbook is a delightful read about the Market's colorful vendors and includes delicious recipes from shopkeepers, restauranteurs and local chefs. Rex-Johonson's first edition was published in 1992, and a decade-plus later nearly a third of the businesses featured in the original book have changed hands. She describes current vendors from the fishmongers to French bakery, smokehouse to spice shop, berry vendor to brewery. Among her 130 appetizer-to-dessert recipes are 60 new recipes and 70 of the best from her previous book. The Pike Place Market is a popular destination for locals and tourists alike - this book will guide readers to the many tucked-away shops and cafes, and its recipes will prompt a shopping list for the next trip.

Rating:
Summary: A great update to a terrific cookbook
Review: (From Wine Press Northwest magazine)

Braiden Rex-Johnson's newest offering is her second edition of the best-selling Pike Place Market Cookbook.

Rex-Johnson, a Wine Press Northwest columnist, published the first Cookbook a decade ago, and it's been wildly popular with residents and tourists alike.

Like the first edition, the completely revised version is loaded with recipes by and features on vendors and chefs, and it beautifully captures what a special and magical place the Pike Place Market is in the Pacific Northwest.

If you own the original Cookbook, you'll thoroughly enjoy the revised edition, and if you never picked up the first version, this will become a treasured part of your cookbook collection.

Rating:
Summary: Seattle Area Travelogue/Cookbook
Review: 7/24/2003

PIKE PLACE MARKET COOKBOOK:
Recipes, Anecdotes and Personalities from
Seattle's Renowned Public Market
By Braiden Rex-Johnson
Foreward by Tom Douglas

Rex-Johnson puts the reader well into the middle of the frenzy and color-filled mealtimes at Pike Market. She readily lines out signature dishes, menu rotations and histories of those sharing the fruits of their wares and labors. She captures the many faces of the Market, which 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." Pike Place Market is the most visited landmark in the Pacific Northwest. One cannot buy a ticket to anything like this!

This 96-year-old mecca has a colorful history, and was almost torn down to make way for "urban renewal" in the early 1970s. More recently, Rex-Johnson tells how in 1997, The Market Basket CSA (Community Supported Agriculture) program reinvigorated the farmer population and helped save the Market's farm-fresh food resources.

Each of the nine food sections in the cookbook is headed with 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 stops she makes:

~ Chef Charles Ramseyer, of Ray's Boathouse, shares his simple, yet elegant appetizer, Scallop Terrine, along with chef's tips for perfect preparation.

~ From Sosio's Produce comes Microwave Mozzarella Vegetable Pie. This is a simple, health-filled dish of Japanese eggplants, sweet peppers, onion, spice blend and mozzarella cheese. Mic this in 10 short minutes. Even quicker is their Cheesy Tomatoes, baked in the oven.

~ 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).

~ 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.

~ From Alm Hill Gardens comes 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.

~ From Chicken Valley comes 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.

~ On the bread scene Nancie Brecher, teacher of cuisine to thousands of Seattleites, shares her Fresh Dill Beer Bread, an unusual accompaniment.

~ From Tim's Fine Berries, a recipe combines raspberries, brown sugar, raisins, apricots, citrus juice, zest, onion and toasted almonds for a lip-smacking Red Raspberry Chutney.

~ On the dessert track, find a recipe for Chilled Strawberry Soup from Northwest food expert Sharon Kramis. Guests will enthuse over this berry, banana and pineapple fruited gazpacho.

~ From Mech Apiaries comes a Sour Cream Cranberry Pie, a tart, yet creamy treat.

~ You will feel quite quenched and close to Danny McCullem of Danny's Wonder Freeze, after Rex-Johnson introduces you to his concept. His "Real" New York Egg Cream, is a gem in the heart of Seattle, a simple drink which is a lot method.

The Pike Place Market Cookbook has excellent Appendixes: Techniques, Produce Availability Chart, Mail-order Information and a comprehensive index. Rex-Johnson's book is part cookbook and part intriguing Seattle travelogue.

Rating:
Summary: Seattle Area Travelogue/Cookbook
Review: 7/24/2003

PIKE PLACE MARKET COOKBOOK:
Recipes, Anecdotes and Personalities from
Seattle's Renowned Public Market
By Braiden Rex-Johnson
Foreward by Tom Douglas

Rex-Johnson puts the reader well into the middle of the frenzy and color-filled mealtimes at Pike Market. She readily lines out signature dishes, menu rotations and histories of those sharing the fruits of their wares and labors. She captures the many faces of the Market, which 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." Pike Place Market is the most visited landmark in the Pacific Northwest. One cannot buy a ticket to anything like this!

This 96-year-old mecca has a colorful history, and was almost torn down to make way for "urban renewal" in the early 1970s. More recently, Rex-Johnson tells how in 1997, The Market Basket CSA (Community Supported Agriculture) program reinvigorated the farmer population and helped save the Market's farm-fresh food resources.

Each of the nine food sections in the cookbook is headed with 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 stops she makes:

~Chef Charles Ramseyer, of Ray's Boathouse, shares his simple, yet elegant appetizer, Scallop Terrine, along with chef's tips for perfect preparation.

~From Sosio's Produce comes Microwave Mozzarella Vegetable Pie. This is a simple, health-filled dish of Japanese eggplants, sweet peppers, onion, spice blend and mozzarella cheese. Mic this in 10 short minutes. Even quicker is their Cheesy Tomatoes, baked in the oven.

~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).

~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.

~From Alm Hill Gardens comes 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.

~From Chicken Valley comes 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.

~On the bread scene Nancie Brecher, teacher of cuisine to thousands of Seattleites, shares her Fresh Dill Beer Bread, an unusual accompaniment.

~From Tim's Fine Berries, a recipe combines raspberries, brown sugar, raisins, apricots, citrus juice, zest, onion and toasted almonds for a lip-smacking Red Raspberry Chutney.

~On the dessert track, find a recipe for Chilled Strawberry Soup from Northwest food expert Sharon Kramis. Guests will enthuse over this berry, banana and pineapple fruited gazpacho.

~From Mech Apiaries comes a Sour Cream Cranberry Pie, a tart, yet creamy treat.

~You will feel quite quenched and close to Danny McCullem of Danny's Wonder Freeze, after Rex-Johnson introduces you to his concept. His "Real" New York Egg Cream, is a gem in the heart of Seattle, a simple drink which is a lot method.

The Pike Place Market Cookbook has excellent Appendixes: Techniques, Produce Availability Chart, Mail-order Information and a comprehensive index. Rex-Johnson's book is part cookbook and part intriguing Seattle travelogue.

Rating:
Summary: Joyful (and Hungry) Read for any Pike Place Market Fan
Review: For anyone who's ever visited Seattle's famous Pike Place Market, this book is a necessity. A short history of the market frames anecdotes about the people who spend their working life at the market: high stall vendors, farmers, restauranteers. The stories are delightful and the many recipes delicious - I've personally tried quite a few of them. The skill range needed is moderate and the ingredients available, some can be mailordered from the Market vendors and information is given at the back of the book. Ms. Rex-Johnson's affection for the people and place shines throughout, and most strikingly, almost all of the business profiled are still in existence, 6 years later. A must for Market fans.

Rating:
Summary: More than 130 recipes from a culinary landmark
Review: The Pike Place Market is one of Seattle's best and beloved fine dining restaurants. Braiden Rex-Johnson has assembled more than 130 recipes from that culinary landmark in this newly revised and expanded edition of the Pike Place Market Cookbook. From Beet Salad with Fresh Basil Dressing; Korean Beef Barbecue (Bulgogi); and Cornish Game Hens with Raspberry Gravy; to Roast King Salmon with Pinot Noir Mustard Sauce; Blackberry Mousse with Lemon Madeleines; and Ice Berry Spice Tea, the Pike Place Market Cookbook is a culinary showcase of fine dining suitable for any and all occasions!