The Portland Oregonian's lavishly illustrated cookbook showcases Oregon's emerging reputation as a source for some of the best food grown in America with 360 recipes created by exceptional home cooks, the region's most talented food writers, and the newspaper's most popular food writers. The recipes feature appetizers, soups, vegetables, breads, main courses, and deserts.
Chapters are devoted to Portland's most influential and award-winning chefs, including Philippe Boulot, Greg Higgins, Vitaly Paley, Naomi Pomeroy, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Cathy Whims, and many others. A special tribute is paid to James Beard, Portland's native and legendary food authority.
Compiled by the Oregonian's FOODDAY editor Katherine Miller, this resourceful new cookbook is one all cooks will want to have, as it features the most popular and frequently requested recipes from FOODDAY'S three decades of outstanding culinary coverage in Oregon's largest circulation newspaper.
The popularity of the FOODDAY section in the Portland Oregonian confirms that the newspaper's readers are foodies at heart and that Portland's remarkable food trends reach far beyond the Northwest. Portland has become a culinary destination.
What does that teach us about our readers? They prefer fresh, local ingredients and inventive ideas about how to cook with them. Depending on the day, they may choose to experiment at home, make a reservation at a favorite chef-driven restaurant, or stop by one of Portland's famous food carts. They relish shopping the farmers' markets, local food purveyors, and specialty markets. And they're confident about trying any FOODDAY recipe, knowing culinary training isn't required.
The Oregonian Cookbook: Best Recipes from FOODDAY was published with today's home cooks in mind.
The cookbook celebrates the Oregon food culture with emphasis on local. The editor is Katherine Miller, the Oregonian's FOODDAY editor. For twenty-two years Katherine has covered the emergence of Oregon as a significant regional culinary powerhouse. Miller has selected the recipes adding her own perspectives about the ingredients and sources.
Chapters focus on appetizers, "fast and easy" ideas, soups, breakfast and brunch, salads, sauces, dressings and condiments, vegetables and legumes, preserves and pickles, pasta and noodles, bread; fish and Shellfish; cookies, bars and candy; poultry; cakes, pies, and other desserts; meat, "at home with Oregon chefs;" vegetarian and vegan fare, and "remembering James Beard."
In addition to offering an array of 360 recipes, this book highlights the bounty of Oregon its food and the people who harvest, sell, cook, and serve it. Included: farm-to-table recipes drawing from the vast choices of farmer's market produce; jams, jellies, pies, sauces made from Oregon's fabulous berry crops; suggestions for cooking with razor clams, hazelnuts, salmon, morels, and other Oregon specialties.
