World Chefs: Thomson dishes up Washington state from Seattle to Spokane

Wed Jan 30, 2013 12:26pm EST
 
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By Dorene Internicola

NEW YORK (Reuters) - When food writer Jess Thomson moved to Seattle, Washington, she expected to find the adventuresome cooking for which the city is famous. But she admits to being pleasantly surprised by the rich diversity of the rest of the state.

The 150 recipes in her book "Dishing Up Washington" attempt to capture the authentic regional flavors of the entire state, from Seattle to Spokane, Yakima to Walla Walla.

"It is a total food heaven," said Thomson, cookbook author, recipe developer and food blogger. "I knew it would be delicious but I'm not sure I knew how much would be available here and how constantly I would be bombarded with really great food."

She spoke to Reuters about discovering the distinctive foods of Washington and the state's climate and locavore tradition.

Q: Is this your first cookbook?

A: "This is my fourth cookbook; three in my name, one that I ghostwrote."

Q: Did you write the recipes for this book?

A: "The book is a little bit unique because it is about 60 percent recipes that I've written inspired by the state's ingredients and about 40 percent recipes by chefs, farmers and artisans from all over the state."   Continued...

 
Food writer Jess Thomson is shown in this undated handout photo in Seattle, Washington. When Thomson moved to Seattle she expected to find the adventuresome cooking for which the city is famous. But she admits to being pleasantly surprised by the rich diversity of the rest of the state. The 150 recipes in her book "Dishing Up Washington" attempt to capture the authentic regional flavors of the entire state, from Seattle to Spokane, Yakima to Walla Walla. To match story FOOD-CHEFS/THOMSON REUTERS/Clare Barboza/Handout