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Ray’s Boathouse is a Seattle legend and one of the best cold-water seafood restaurants in the world. Set on Puget Sound, Ray’s Boathouse became one of the best by dedication to the highest quality and passion for food. Now, Executive Chef Charles Ramseyer and staff bring you a collection of recipes that have been perfected over decades. These recipes were tested and adapted with easy-to-follow instructions for home cooks. Select from shellfish dishes such as Pan-Seared Alaskan Sea Scallops, and Classic Clam Linguine. Feast on wild salmon in meals such as Teriyaki Coho Salmon, and Pan-Roasted Copper River Sockeye Salmon. Find delectable desserts, just like those served at Ray’s, including Yakima Peach and Blackberry Crisp, and Almond Biscuit Shortcake with Berries. Original recipes combined with the history of Ray’s Boathouse make this cookbook a delight for any seafood lover.
