Looking for a way to share the flavors of the Northwest with the food lovers on your gift list?
From food carts to fermentation, craft beer to artisan meat, gluten-free Asian cuisine to coffee and more, local writers and chefs have created a variety of cookbooks and culinary-related guides capturing various elements of Portland’s unique food scene.
To find out if some of these books may be perfect for someone you know — or maybe for you — drop by the first annual Portland Cookbook Social hosted by Vitaly Paley at his newly opened Imperial restaurant located inside downtown’s Hotel Lucia. On December 16, local chefs and authors will be on hand to share their recipes, perform demonstrations and serve samples of their specialties. Autographed copies of their books will also be available for sale.
Here is a small taste of the cookbooks and the authors who will be at the event, followed by a complete listing of participants:
The Farm to Table Cookbook
The Art of Eating Locally (Ivy Manning)
Ivy Manning offers this collection of recipes, including special dishes from some of the most touted Northwest chefs and restaurants — Tilth, Wildwood and Crush, among others — that have made their marks using the freshest local ingredients. Organized by season, this cookbook invites the home cook to explore such dishes as Fresh Pea and Pancetta Risotto, Seared Scallops with Creamed Ramps and Black Truffle, and Blackberry Hazelnut Crisp. With full-color photographs and more than 100 recipes, this book encourages you to think globally but eat locally.
The Sugar Cube
50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet (Kir Jensen)
This cookbook is a greatest-hits collection from Kir Jensen’s Sugar Cube, a tiny pink food cart on Southeast 43rd and Belmont in Portland. The cart is inundated daily by hungry hordes craving sweets intensified with a spike of booze, a lick of sea salt or a “whoop” of whipped cream. The book contains recipes for 50 of Jensen’s most enticing cupcakes, cookies, tarts, muffins, sips and candies. Dozens of color photographs, headnotes and illustrations that resemble vintage tattoos liven up this boutique baking book.
Dishing Up Oregon
145 Recipes That Celebrate Farm to Table Flavors (Ashley Gartland)
Dishing Up Oregon contains 145 recipes, many contributed by chefs, innkeepers, farmers and other food producers from around the state, celebrating the rich diversity of Oregon’s cuisine, from farm-fresh vegetables to orchard fruits and berries, milk and cheese, seafood, wild game, wine and beer, coffee and baked goods. Drawing from Oregon’s most popular food sources and destinations, Ashley Gartland has included recipes for every meal and every course, including Chanterelle Rillettes, Asparagus Vichyssoise, Grilled Oregonzola Figs, Cuvee’s Coveted Crab Juniper, Flank Steak with Sorrel Salsa Verde, Duck Confit and Butternut Squash Risotto, Blackberry Bread Pudding, and Rustic Pear Galette.
Portland, Oregon Chef’s Table
Extraordinary Recipes From the City of Roses (Laurie Wolf)
Laurie Wolf’s book features more than 70 recipes for the home cook from more than 60 Portland restaurants, including Biwa, Bluehour, Fat City Café, Mother’s Bistro & Bar, Olympic Provisions, Roost and many more. The book can function both as a cookbook and a restaurant guide. Says Wolf, “I hope that everyone who owns a copy of Portland, Oregon Chef’s Table puts it to frequent use, lets it get a little food stained, and even turns back some corners. My favorite cookbooks are the ones that get the most worn, which is how it should be.”
GO SEE THEM!
- First Annual Cookbook Social
- Imperial Restaurant/Hotel Lucia - 400-410 SW Broadway, Portland
- Sunday, December 16, 1 p.m. - 4 p.m.
LIST OF PARTICIPANTS:
Good to the Grain (Stewart, Tabori & Chang)
Serving: Chocolate Chip Cookies
Hop in the Saddle: A Guide to Portland’s Craft Beer Scene by Bike (Independent Publishers Group)
The Cheesemaker’s Apprentice (Quarry Books)
Serving: Montgomery’s Cheddar and Chutney
Piper Davis (and Ellen Jackson)
The Grand Central Baking Book (Ten Speed)
Serving: Gingerbread and Whipping Cream
Lynne Sampson Curry
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Running Press, May 2012)
Serving: 100% Grassfed Summer Sausage with Whole-Grain Mustard
Dishing Up Oregon (Storey Publishing)
Serving: Two Tart’s Hazelnut Tassies
Modern Sauces (Chronicle)
The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet ( Chronicle Books)
The Adaptable Feast (Sasquatch)
The Farm to Table Cookbook (Sasquatch)
Serving: Mini Empanadas and Dal with Winter Vegetables
The Oregonian Cookbook
Serving: Walnut-Pecan Bars
Roots: The Definitive Compendium with more than 225 Recipes
The Christmas Table
Left Coast Roast (Timber Press)
The Paley’s Place Cookbook (Ten Speed)
Rustic Fruit Desserts
Laura Byrne Russell
The Gluten-Free Asian Kitchen
Laurie and Bruce Wolf
Portland, Oregon Chef’s Table
Serving: Infused Eggs and Pastry
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves