If there are cooks or foodies on your holiday list, they might enjoy the new “Signature Tastes of Spokane.”
The cookbook features more than 100 recipes from people, restaurants, bakeries, wineries, markets and farms in the Spokane area.
Co-authors Steven Siler and Nicole Manganaro wanted to capture the recipes and stories that make the Spokane culinary scene unique. There are recipes from Bon Bon, Chaps, Celebrations Bakery, Downriver Grill and Latah Bistro, among others. Notable Spokane residents, including Mayor Mary Verner, National Book Award finalist Jess Walter, and Mike Gonzalez of KXLY 4 News and the Hispanic Food Network, also shared recipes.
“I wanted the books to be about the areas, to highlight the locally owned businesses, the beauty and uniqueness of the locations, and what better way to do that than through sharing the stories and food of the people. It’s a small way to give back,” Siler says in a news release.
Siler and Smoke Alarm Media have published “Signature Tastes” cookbooks for Bellingham, Charlotte, N.C., and Boise. “Signature Tastes of Seattle” is set to be released in January. There are plans for books from all 50 states and 150 cities.
The book is $22 and is available online at Amazon and Barnes & Noble. It will be available soon at Auntie’s Bookstore, Rosauers Supermarkets, Super 1 Foods, Huckleberry’s Natural Markets, Barnes and Noble stores, and many of the contributing restaurants and retailers.
There is more information about the book on its Facebook page.
Here’s a sample recipe from the book from Latah Bistro, 4241 S. Cheney-Spokane Road, and chef David Blaine.
Bucket of Love
“Latah Bistro is a small neighborhood restaurant that has been serving thoughtfully sourced casual fare since 2004. Chef David Blaine has worked closely with area farmers and the Bistro’s customers to create a unique venue for showcasing food and wine that reflects the lifestyle and values of the region,” Siler and Manganaro write in the book.
3.5 ounces unsalted butter, cold, cut into small pieces (see note)
3.5 ounces bittersweet chocolate, finely chopped (no more than 60 percent cacao)
4 ounces granulated sugar
3 large eggs
½ teaspoon ancho chili powder
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. For best results use a silicone mini-muffin pan. If using metal pans, be sure to butter the tins so that the cakes do not stick.
Melt the chocolate and butter slowly in a double boiler, stirring constantly until chocolate is melted and smooth. Remove from heat.
Add the sugar and stir with a wire whisk until sugar is dissolved.
Add the eggs one at a time, whisking gently until eggs are incorporated.
Stir in the chili powder and cinnamon.
Divide batter among mini-muffin tins, filling each two-thirds full. Bake until cakes are cooked through but still moist, about 20-23 minutes. Cool completely before removing from the pan.
Note: For the most accurate results, use a food scale to measure the first three ingredients. At the bistro, the cakes are served in a parchment cone with powdered sugar sprinkled over the top.
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