"On the Northwest edge of the United States and Canada, a quiet revolution is taking place. It begins with the freshest local ingredients foraged or grown in season-morels and chanterelles, clams and mussels, crab, salmon, berries, apples, lamb, pears, lettuces, and greens. These are prepared using traditional cooking techniques, many attributed to Native Americans-smoking, grilling, broiling, and steaming. A mixture of European cuisines (Scandinavian, Mediterranean), often spiced with Pacific Rim flair (Chinese, Japanese, Thai, Vietnamese, Mexican), gives Northwest Cuisine its enticing top notes. These luscious foods are complemented, their simple flavors enhanced, by the products of our emerging wine industry. All of which cooks up into a distinct sense of place, a Northwest Cuisine that feeds mind, body, heart, and soul." -From Pacific Northwest Wining and DiningRex-Johnson, Braiden is the author of 'Pacific Northwest Wining and Dining The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia', published 2007 under ISBN 9780471746850 and ISBN 0471746851.