Fresh, abundant seafood is part of the cultural fabric of the Pacific Northwest. From impeccably fresh salmon, trout, and cod to shrimp, crab, and oysters, the wealth of seafood available to the region can make any seafood enthusiast green with envy. In The Pacific Northwest Seafood Cookbook [The Countryman Press; November 5, 2019; $27.95], author Naomi Tomky shows how to recreate the region’s flavors—no matter where you live.
Press for The Pacific Northwest Seafood Cookbook:
- The San Francisco Chronicle’s best cookbooks of 2019
- Fodor’s Holiday Gift Guide 2019 Travel Books
- Soccer, Coffee, Pearl Jam, These Gifts are so Seattle (Seattle Times)
- Evening Magazine Gift Guide 2019
- A Love Letter to the Fruit of the Ocean (1889 Magazine)
- ‘The Pacific Northwest Seafood Cookbook’ celebrates sustainability with affordability tips and zero-waste recipes (Seattle Times)
- 15 Food Gifts That Celebrate Oregon Flavor (Oregon Live)
- How to best serve Dungeness crab (Santa Rosa Press Democrat)
- Demystifying Mussels with ‘The Pacific Northwest Seafood Cookbook’ (Seattle Magazine)
- There’s an Oregon-made cookbook for every baker and cook on your list this holiday season (Salem Statesman Journal)
- 19 Books on Food Tank’s Fall Book List to Reconnect with the Food System
Video Appearances by Naomi Tomky
Naomi Tomky on Seafood
Don’t Ask Me to Recommend a Seattle Seafood Restaurant
The Salish Sea Brand And The Suquamish Tribe
Forget What You’ve Heard About Not Serving Seafood With Dairy
These Chefs Are Pushing the Limits on the San Juan Islands
5 Seafood Lessons I Learned From Writing a Cookbook
Five Ways to Use Seafood Scraps
