The Pacific Northwest is known as a foodie paradise and Darrin Nordahl keeps that reputation alive with his book, Eating the Pacific Northwest. Nordahl begins his belief with a brief history of the area and how food indigenous to the area developed a food culture unique to the region and climate. The ocean, forest, water and rain all helped create the foods unique to this area of the country.

“Perhaps the best reason to acquaint our palates with our native regional fare is the simplest: joy. There is a great thrill to be had by discovering a landscape through food.”

[alert variation=”alert-info”]Publisher: Chicago Review Press
Formats: Hardcover, eBook, Kindle
Purchase: Amazon | AppleBooks[/alert]

The book begins with the Eugene area, where truffles reign, and Nordahl contends they are the best in the world.  He then roams to Shelton where oysters and geoduck take center stage. Olympia offers unique water while Port Angeles reigns king with its Dungeness crab. He also explores berries, Chinook salmon and other wild fare. The book is littered with full-color photos and 22 recipes, too.

Nordahl’s book feels like part travel diary and part food obsession but the result in an interesting combination of the foods that are quintessential pacific northwest so that anyone with an interest in food, history and cooking will be inspired by Eating the Pacific Northwest.  Nordahl provides painstaking detail in an easy-to-read format.  Undoubtedly, Nordahl’s love and respect for the region’s food helped him write a unique, beautiful book.

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