Eating Well: A Guide to Foods of the Pacific Northwest

What happens when a food-loving Franconian travels slowly northward along the West Coast of the United States, foraging for fresh crab, salmon, oysters, lamb, asparagus, wild mushrooms, strawberries, Oregon blue cheese, and Yakima riesling? He eats well!

And that is precisely what John Doerper, a confirmed Northwesterner, hopes to help you do too, in the 30th anniversary edition of his guide to food, Eating Well. Doerper's food columns and restaurant reviews in his community's newspaper, the Bellingham Herald, have stirred many a reader to seek out the freshest and most delicious regional foods available, just as they have stirred many of the region's food wholesalers and restaurants to provide the best local foodstuffs to consumers. Doerper is a sometimes contentious, always passionate consumer (and consumer advocate). More than this, he is a widely traveled gourmet who shares a wealth of his observations, both scientific and anecdotal, about the Northwest's unique food offerings.