Island Bamboo Pepper Mill - Brown

December 27, 2007 | By Doug In Kitchen Islands |

For The Home
Clocks of all Kinds Wall Clocks, Mantel Clocks, Atomic Clocks, Outdoor Clocks, Alarm Clocks, Cuckoo Clocks, Grandfather Clocks,
Dining Tables Dining Table Sets, Dining Tables, Dining Chairs, Dining Accent Furniture
Bathroom Furniture Bathroom Furniture, Vanities, Bathroom Cabinets, Bathroom Lighting, Bathroom Mirrors, Bathroom Accessories
Mirrors Wall Mirrors, Floor Mirrors, Bathroom Mirrors
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Christina’s Cookbook: Recipes and Stories from a Northwest Island Kitchen

Deeply evocative of the San Juan Islands, the recipes and ingredients of Christina’s Cookbook give readers a flavorful tour through all of the area’s eddies, bays, and gardens. Just for starters, readers can try recipes for Crab Fondue and Fennel Breadsticks, Mussels with Garden Lilies and Curry, or Singing Scallops with Sweet Cicely and Cider. Add to this a side dish of charming tales and worldwide adventures, and the innovative recipes become all the more enticing. Roasted Halibut comes with a story on how it got its glaze; a millionaire playboy in the South of France is behind the delicious lamb recipe; and if readers want to discover how icy Doug Fir Granitas came to be served at the James Beard House, they can open up to the chapter on desserts (which also includes Poached Cherries and Lavender Ice Cream). For fans of authentic northwest cooking and seafood alike, this colorful cookbook is deliciously entertaining.

Customer Review: Easy, Elegant Food from a Beautiful Island
We purchased this book during a visit to the most beautiful of the San Juan Islands off the coast of Washington State, Orcas Island. The food reminds me so much about what I love about Orcas Island. Fresh, natural, organic foods prepared simply to create an elegant evening for any home. You will love this book. Every recipe is a supreme delight!
Customer Review: Good ratio of keeper recipes
Christina opened her restaurant on beautiful Orcas Island over 25 years ago and it’s still a restaurant we recommend to visitors as a must. Before it was fashionable she began her restaurant committed to fresh local ingredients and seasonal recipes. We love her cookbook because it’s designed that way with pages dedicated to tomatoes, apples or oysters and we love her stories about growing up in the Northwest and how that shaped her vision of food. The best thing is the percentage of recipes we’d make again - always our judge of a great cookbook. We love her crab fondue, her steamed clams with thyme and lemon vodka, her picnic chicken liver terrine, roasted vegetable salad with tomato caper vinegrette, hot and sour fish soup… and there’s lots more. Makes your mouth water doesn’t it!!!!!!

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