Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook a Wolf, Staple & Fancy Mercantile, and Tavolata [A Cookbook]

A Boat, a Whale & a Walrus: Menus and Stories

Tom Douglas' Seattle Kitchen

Sea and Smoke: Flavors from the Untamed Pacific Northwest

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Estela

The Dahlia Bakery Cookbook: Sweetness in Seattle

Atelier Crenn: Metamorphosis of Taste

Bread Is Gold