The Oregonian Cookbook:Best Recipes from FOODDAY

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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.

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