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Ray's Boathouse: Seafood Secrets of the Pacific Northwest

I've always had great food when I've eaten at Ray's Boathouse Restaurant. Fortunately for all of us, Ray's Executive Chef Charles Ramseyer is sharing the secrets of his great recipes with us in this beautiful cookbook.
-Jacques Pepin, chef, cookbook author, and PBS-TV cooking show host

At a time when most American restaurants hadn't a clue how to cook seafood, Rays Boathouse led the way to a new appreciation of how to treat each species with respect in order to bring forth its essential flavors. This fine, colorful new book shows why Ray's has remained as a bellwether of seafood cookery in America.
-John Mariani, author of the Encyclopedia of American Food & Drink

When I was cooking at a small Caf? in Friday harbor in the 1980's, Ray's Boathouse was a shining symbol of everything a Pacific Northwest restaurant could hope to be. Chef Wayne Ludvigsen was a mythic figure and his menus were holy writ. A decade later, I was executive chef at Canlis, another Seattle icon, and the kitchen at Ray's under the direction of Swiss-trained chef Charles Ramseyer remained symbolic of the quality and integrity I hoped to achieve. The story of Northwest food -- especially seafood -- would not be complete without a Ray's Boathouse cookbook, and now at last, here it is, more than just a reference for home cooks, it's a guidebook for professionals who want to keep it simple and do it right.
-Greg Atkinson, chef, food writer for Pacific Northwest Magazine, and author of The Northwest Essentials Cookbook, and Recipes from the San Juan Islands

For thirty years and counting, Ray's Boathouse has helped define the seafood culture for which Seattle is so well known. It is a legacy that is beautifully chronicled in these pages.
-Cynthia Nims, Food Editor, Seattle Magazine, and author of Crab, Best Places Seattle Cookbook, and The Northwest Best Places Cookbook

If fish could pick where they want to be cooked and consumed it would be at Ray's, prepared by Charles Ramseyer, and served on the deck at sunset. I've worked with some of the most acclaimed chefs in the world, and nobody cooks cold-water seafood better than Chef Charles. Like the Boathouse, this book will become a classic for seafood lovers.
-John Sarich, Culinary Director Chateau Ste. Michelle, and host of "Best of Taste", author of Best of Taste, Flavors of the Pacific Coast , and John Sarich at Chateau Ste. Michelle, For Cooks Who Love Wine.