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  [ LOBBY | PEOPLE | COOKING | HISTORY | OUTDOORS | REFERENCE | TRAVEL | MORE ] |
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C O O K I N G | |
Wildwood: Cooking from the Source in the Pacific Northwest
by Cory Schreiber Chef Cory Schreiber opened the Wildwood restaurant in Portland five years ago and has rapidly become a leading figure in the region's bustling culinary scene. Schreiber won the James Beard Award in 1998 for Best Chef: Pacific Northwest, a fitting tribute to a man who cherishes the land, its peoples, and its produce in much the same way as Beard, a native Oregonian himself, did. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. It is complex cuisine, but one grounded in a hearty, rustic sensibility. With its lavish food, inspired recipes, and passionate personal narrative, Wildwood presents the dishes that have earned Mr. Schreiber national acclaim, and offers a window into the source of his creativity. Over 120 recipes. |
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Northwest Bounty: The Extraordinary Foods and Wonderful Cooking of the Pacific Northwest
by Schuyler Ingle and Sharon Kramis Considered by many to be the definitive cookbook of Pacific Northwest cuisine, this book reflects a deep knowledge of the region's ingredients: oysters and shellfish from sound and ocean, lamb and fruit from east of the mountains, and an intuitive sense of how it all comes together in the home kitchen. This is the one basic cookbook every Northwesterner should own. |
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The Northwest Essentials Cookbook: Cooking With the Ingredients That Define a Regional Cuisine
by Greg Atkinson Without crisp apples, wild salmon, sweet hazelnuts, mint from the garden, and spot prawns, there would be no such thing as Northwest cuisine. In this big-hearted cookbook, Greg Atkinson celebrates these and other regional treasures with a cook's knowledge and a local's love of place. Join Atkinson on a culinary tour of these special ingredients as he explains which oysters can stand up to cooking, which apples make the best pies, and how to use cherries in both savory and sweet dishes. With more than 150 choice recipes. |
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Cooking with Artisan Bread
by Gwenyth Bassetti and Jean Galton Using Rustic Loaves for Perfect Crostini, Panini, Bruschetta, Flavorful Stuffings, and Inventive Main Courses - The Northwest is at the forefront of the artisan-bread movement that has introduced new flavors to the Old World rustic loaves. This cookbook reveals how to use these new breads in recipes ranging from simple breakfast options to luscious desserts. Cooking with Artisan Breads explores the rustic bread phenomenon with profiles of artisan bakers, bread-lover's facts, and 40 innovative recipes. |
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