Helpful Score: 1
Julie is a native of the Skagit Valley (Washington State) and her recipes reflect the Skagit Valley's best foods. There are over 300 recipes which include breakfast goods and appetizers, desserts, and favorite recipes from restaurants in the area.
If you love seafood, you will find many, many recipes for Salmon, oysters, clams and crab. There is a recipes for Fresh Herb Chicken and Country Fried Chicken which looks delicious.
If you are looking for a way to use up that Rhubarb this summer, a recipe for Rhubarb Pie will show the way.
Many fun recipes and a great variety. Will delight cooks in the Northwest and those who love fresh seafood will also find many unique ideas.
Authored by Julie Rousseau, the Alice Bay Cookbook was published in the Fall of 1985. Presently in its fifth printing, it was noted by the New York Times "Best Seller List" as "Paperback Best Seller" at the same time as Dr. Suess' You're Only Young Once! The strength of the cookbook comes from its common kitchen approach using fresh seasonal, locally grown fruits, vegetables, meats and seafood.
Julie has written about the relationship foods create around the table in celebrations such as Easter, island suppers in the company of neighbors and lots of picnic tables gathered by the bay. Included is the history of the Skagit Valley from "Blanket Bill" Jarman in 1852, the first white man on Samish island naming this bay Alice after his Indian wife and daughter of the Samish Chief Sehome. Pieces of history and the memories of the Scandinavians, Dutch, Mexicans and Japanese who have added their special flavors to Valley cooking are also included in the Alice Bay Cookbook
If you love seafood, you will find many, many recipes for Salmon, oysters, clams and crab. There is a recipes for Fresh Herb Chicken and Country Fried Chicken which looks delicious.
If you are looking for a way to use up that Rhubarb this summer, a recipe for Rhubarb Pie will show the way.
Many fun recipes and a great variety. Will delight cooks in the Northwest and those who love fresh seafood will also find many unique ideas.
Authored by Julie Rousseau, the Alice Bay Cookbook was published in the Fall of 1985. Presently in its fifth printing, it was noted by the New York Times "Best Seller List" as "Paperback Best Seller" at the same time as Dr. Suess' You're Only Young Once! The strength of the cookbook comes from its common kitchen approach using fresh seasonal, locally grown fruits, vegetables, meats and seafood.
Julie has written about the relationship foods create around the table in celebrations such as Easter, island suppers in the company of neighbors and lots of picnic tables gathered by the bay. Included is the history of the Skagit Valley from "Blanket Bill" Jarman in 1852, the first white man on Samish island naming this bay Alice after his Indian wife and daughter of the Samish Chief Sehome. Pieces of history and the memories of the Scandinavians, Dutch, Mexicans and Japanese who have added their special flavors to Valley cooking are also included in the Alice Bay Cookbook
