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by Jamie Callison (Author), Linda Burner Augustine (With), E. J. Armstrong (Photographer)
"Start with great ingredients, apply simple cooking techniques, and magic happens."
To Jamie Callison, the Palouse region of the Pacific Northwest is a chef's playground. A creamery, apiaries, an organic farm, fruit orchards, a cattle herd, and legumes are all located just minutes from his campus kitchen--an "edible backyard" that inspired this delectable collection.
The Crimson Spoon features more than 100 recipes covering an array of palates--from comfort food like Cougar Gold Mac & Cheese to elegant fare like Pear and Mascarpone Ravioli. Many celebrate local ingredients like WSU Wagyu beef, garbanzo beans and lentils, soft durum wheat flour, and world-famous Cougar Gold cheese. Others highlight coastal treasures such as salmon and scallops.
In addition to utilizing high quality agricultural resources, Callison firmly believes that sharing delicious food, beautifully presented, strengthens bonds between family and friends--a splendid reward for pursuing his passion. Gorgeous color photographs showcase his mouth-watering dishes, and passages tucked throughout the pages convey his life story and underscore his cooking philosophy.
The Crimson Spoon was an International Association of Culinary Professionals finalist in the Professional Kitchens category.
Published by the Washington State University College of Business
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Start with quality ingredients, apply simple cooking techniques, and magic happens.
From Jamie Callison's perspective, the Palouse region of the Pacific Northwest is a chef's playground. It's rare that chefs have, within walking distance of their kitchens, a cattle herd, a world-class creamery, local honey, an organic farm, bountiful fruit orchards, and local legumes and grains. The area's "edible backyard" has inspired this collection of Chef Callison's recipes.
"The Crimson Spoon" features more than 100 of Chef Callison's recipes--from comfort food like Cougar Gold Mac & Cheese and Thanksgiving classics to elegant, company-worthy Pear and Mascarpone Ravioli and Rainier Cherry Clafoutis. Many celebrate local ingredients like WSU Wagyu beef, garbanzo beans and lentils, soft durum wheat flour, world-famous Cougar Gold cheese, organic vegetables, orchard fruit, and honey. Others highlight coastal treasures such as salmon and scallops.
Callison believes delicious food, beautifully presented, allows us to pause with family and friends to rediscover a sense of togetherness. Lush color photographs showcase his dishes, and articles tucked throughout the pages highlight the region's resources and Chef Callison's life story and cooking philosophy. He combines his passion for food with his gift for teaching to inspire students in the Washington State University School of Hospitality Business Management.
Now he shares his creations with all who love good food.
