The Oregonian Cookbook: Best Recipes from FOODDAY, is the Oregonian's first cookbook in over a century! This newest edition is a beautifully designed volume, celebrates and codifies the Oregon food culture with the emphasis, as always, on local. For almost 30 years the FOODDAY section of the newspaper has generated recipes that appeal to all levels of cooking enthursiasts. The author of the book is Katherine Miller, The Oregonian's FOODDAY editor. For twenty-two years Katherine has covered the emergence of Portland, all of Oregon, as a significant regional culinary powerhouse that has impacted how Americans think about food. As author and editor, she has selected the recipes and photos, and written the recipe headers, adding her own fresh perspectives about the recipes, ingredients and sources. There will be 360 recipes spread over 18 chapters. The book will highlight the bounty of Oregon--its food and the people who harvest sell, cook, and serve it. Including: --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 --The iconic James Beard and his connection to Oregon --Resources: list of local stores, artisanal purveyors and key farmer's markets There is a special chapter of recipes from Portland's most influential and award-winning chefs, including Philippe Boulot, Greg Higgins, Vitaly Paley, Maomi Pomeroy, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Cathy Whims, and many others. The foreword is by Cory Schreiber, legendary founding chef of Wildwood in Portland and a James Beard award-winner.
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.
