The Crimson Spoon cookbook features a collection of Jamie Callison’s favorite recipes using many ingredients from the Palouse region of the Pacific Northwest. Recipes range from comfort food like Cougar Gold Mac & Cheese and Rainier Cherry Clafoutis to more elegant Almond Crusted Halibut, Garbanzo Bean Puree and Heirloom Tomatoes and Coffee Encrusted Roast Beef Tenderloin. A unique chapter on Thanksgiving gives a strategy for making the preparation of this meal less stressful and also features a very special recipe for Better Than Thanksgiving Savory Muffins.
Callison is the Executive Chef for the school of Hospitality Business Management at Washington State University where he both teaches students and caters events within the school. My association as an alumnus of Washington State University made co-authoring this cookbook even more meaningful to me.
My role was to test Jamie’s recipes and write them in a format to be easy to follow for the home cook, as well as collaborating with him to write many of the stories sprinkled throughout the book. The process of writing a cookbook is a huge undertaking and a team effort of many people. A highlight was doing the recipe food styling with the very talented photographer EJ Armstrong. Of special note is Alicia Namacher who was the design genius behind the creative layout of the book. The detail oriented Holly Dawkins and Kerry Darnall of WSU Publications oversaw the editing process.