The second edition of FORKING SEATTLE, my authoritative history of Seattle’s food scene as well as an up-to-date guide to its best chefs and restaurants, has just been published.
You are cordially invited to a book-signing on Sunday, December 16th, from 2 to 6 PM. The event is at 2600 2nd Avenue in Seattle (Yes, that’s Belltown, but there’s free parking on Sunday.)
List price for the 382-page trade paperback is $22.95. (I’ll have books available for purchase at the event at a discounted price.)
A Kindle edition is also available for 8.99. (Download it here.)
The new FORKING SEATTLE, is almost 100 pages “fatter” than the first edition, released two years ago,, It includes over 300 restaurant recommendations based on cuisine, price, and neighborhood: “Eatthis, not that. Eat here, not there.” I name the top 25 restaurateurs in Seattle based on the quality of their food,their welcome, and their value. “It’s easy to recommend Canlis, but finding Marmite or Mondello is a differentstory.”
Also included is a list of 21 “insanely delicious things you shouldn’t miss” (for example: the oxtail pho at Ba Bar, the mousse of chicken livers at Le Pichet, Dinah’s Cheese from Kurt Farm Shop, the lasagna bolognese at Mondello); 36 hidden neighborhood gems; another 36 top happy hour places; a dozen top steak houses; two dozen top Italian restaurants; and a broad selection of view and waterfront restaurants.
FORKING SEATTLEopens with a 36-page time line of key events in the development of Seattle’s food scene. The condensed history covers almost 200 major mileposts like the first Starbucks (1971), the first Costco (1983), and the first Cinnabon (1985). But also less-known stories like the origins of the Seattle Dog (1988), the reason pho became so popular in Seattle, and the Pacific Northwest’s politically fraught relationship with salmon habitat.
“Seattle’s oyster bars,its coffee culture, its pho parlors, its fine wines, didn’t come about by some grand design but as the result of historical accident of geography,” I write in the book. “We are singularly fortunate, on the northwest coast of North America: a mild climate, a dormant volcano, a bountiful harvest (apples, cherries, grapes, and grain);waters full of big fish and succulent oysters; a thriving economy;and a hungry, international workforce. How do you feed this city? One fork at a time.”