Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market

Transplanted to Seattle from Dallas, Rex-Johnson fell in love with his new home's marvelous seven-acre market, ``part meat, fish and produce market; part breathtaking panorama of water, mountains and sky; part vaudeville show.'' The recipes, contributed by the merchants, farmers and restaurateurs who work in the Pike Place Market, are a lively mix. As befits an establishment selling some of the freshest, most succulent vegetables and fruits available anywhere, the vegetarian entrees and side dishes are particularly inviting. Adding the herb lovage, with its hints of celery and cardamon, to spanakopita is a fine spin on a traditional favorite. Panini brutti (``ugly sandwiches'') of grilled eggplant, zucchini, mozzarella and bell pepper, would make a greatly satisfying summertime lunch. The author stresses local products (chicken with Washington State Merlot and Chuckar Cherry Company dried Bing cherries), but substitutions can easily be made. Among the seafood entrees is the appealing grilled salmon with roasted hazelnut butter. However, for creamed Dungeness crabmeat omelet, why list margarine as an alternative to butter when the recipe already contains two cups of half-and-half and five eggs? Overall, though, there is much here to appeal to all cooks. (June)