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Cookbook Offers A Northwest Feast

Rick Bonino Food Editor

From the waters of Puget Sound to the orchards of the Okanogan Valley to the wheat and lentil fields of the Palouse, Washington offers a wide range of raw materials for creative cooks.

Issaquah author Mary Houser Caditz has compiled favorite recipes from regional kitchens throughout the state, along with brief histories of each area, in “Wandering & Feasting: A Washington Cookbook” (Washington State University Press, $22.95).

Its 342 pages include everything from a Seafood Lasagna from Port Townsend to Festive Apple Cake With Apple Brandy Glaze from Oroville to a Wheat Berry and Vegetable Salad from Pullman. Spokane is represented by Spicy Bulgur Wheat and Vegetable Chili, Curried Lentils With Apples, Joanie’s Cherry Pie and, for reasons that aren’t completely clear, a Gooseberry Tart.

There are also appendices with basic recipes, such as pie crust and beef stock, and low-fat cooking tips. Look for it in bookstores, or order directly by calling (800) 354-7360.

Where’s the beef?

Former cattle rancher Howard Lyman, who gained national attention during a discussion of mad cow disease on Oprah Winfrey’s TV show, will talk about the health risks of eating beef Sunday at 6:30 p.m. at the Unitarian Universalist Church, 4340 W. Fort Wright Drive. Suggested donation is $5.

Lyman directs the “Eating with Conscience” campaign for the Humane Society of the United States.

Here’s the beef

For those of you who prefer living on the edge, the Washington State Beef Commission is offering a free brochure, “Create a Holiday Roast Tradition,” featuring five recipes and roasting advice. Send a stamped, self-addressed, business-sized envelope to: Holiday Roast Tradition, Washington State Beef Commission, 2200 6th Ave., Suite 105, Seattle, WA 98121.

Julia man-child

And if you like a little humor mixed with your menus, check out “Bachelor Cooking.” The new cable access show stars Cox Cable community production employee Duane Ott, a 20-year-old bachelor who honed his culinary skills working at a variety of area restaurants.

The first show features a few easy dishes for kitchen novices, including potato hash, sausage and a veggie omelet, along with comedy skits and performances by a guest rock band - sort of the “Galloping Gourmet” meets “Saturday Night Live” (well, the more recent “SNL,” anyway).

It airs again Saturday at 6:30 p.m. on Cox Channel 25, with new programs planned each month.

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MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 450-5098.

We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 450-5098.