Each of these books was born from the then-current edition of the Best Places® guidebook produced by Sasquatch Books. All of the restaurants, cafés, hotels, bakeries, bars, and other dining establishments in the guidebooks were invited to submit recipes to me for inclusion in the books. I then selected, edited, tested, and honed the recipes into a usable and appealing package to reflect the region and its creative chefs. In these books, I feel like something of a culinary translator, interpreting chef-speak for the home cook, as well as offering tips and alternatives for less common ingredients or equipment.