The joy of artisan baking inspired Leslie Mackie to open Macrina Bakery in 1993. Now, more than twenty years later and with five cafes throughout the Seattle area, Leslie is still passionately creating savory dishes and baked goods for Macrina devotees. This cookbook, organized around the many seasonal delicacies of the Puget Sound, is a compilation of customers' favorite new dishes and desserts from the Macrina kitchen.

With two beloved cookbooks covering many of our most popular breads and pastries, why did we produce a third? Well, after 25 years of creating impassioned dishes--savory and sweet--for customers at our five Seattle area cafés, we kept hearing, Can I get the recipe for that? This compilation of customers’ favorite new dishes and desserts from the Macrina kitchen is organized around the many seasonal delicacies of the Puget Sound. The easy-to-follow recipes feature big flavors and beautiful food. Local photographer Jim Henkens spent many days at Leslie Mackie’s farm on Vashon Island capturing the spirit and flair of these well-tested recipes and the rural beauty that serves as Leslie’s inspiration.

All of Seattle knows of Macrina’s irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region&—along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle’s Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café

Leslie Mackie opened Macrina Bakery & Café in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains. This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book.

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.

From the #1 New York Times bestselling author of Deceptively Delicious, an essential collection of more than 100 simple recipes that will transform even the most kitchen-phobic “Can’t Cooks” into “Can Cooks.” Are you smart enough to dodge a telemarketer yet clueless as to how to chop a clove of garlic? Are you clever enough to forward an e-mail but don’t know the difference between broiling and baking? Ingenious enough to operate a blow-dryer but not sure how to use your blender? If you are basically competent, then Jessica Seinfeld’s The Can’t Cook Book is for you. If you find cooking scary or stressful or just boring, Jessica has a calm, confidencebuilding approach to cooking, even for those who’ve never followed a recipe or used an oven. Jessica shows you how to prepare deliciously simple food—from Caesar salad, rice pilaf, and roasted asparagus to lemon salmon, roast chicken, and flourless fudge cake. At the beginning of each dish, she explains up front what the challenge will be, and then shows you exactly how to overcome any hurdles in easy-to-follow, step-by-step instructions. Designed to put the nervous cook at ease, The Can’t Cook Book is perfect for anyone who wants to gain confidence in the kitchen—and, who knows, maybe even master a meal or two.

‘This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt – in its flakiest most appetising form. And the recipes are irresistible too.’ – HUGH FEARNLEY-WHITTINGSTALL After 20 years of making award-winning Halen Mon sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient. Learning to season properly is what separates a good cook from a great one. It isn’t a simple case of how much is added but also when these crystals are used: at the beginning of meal prep to help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end, scattered over a chocolate torte to make it all the more chocolate-y. Brine, cure and pickle your way through this book, learning to use salt in new ways to make everyday food more vibrant and flavourful. From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings new techniques and a breath of fresh inspiration to your plate. With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen.