Oregon Wine + Food

Little Local Portland Cookbook

Danielle Centoni

30 classic Portland recipes to treasure The Little Local Portland Cookbook brings the essential flavors of Portland, Oregon, to your table. From special coffee drinks and brunch dishes like Huckleberry Hotcakes and Salmon Hash, to delicious Oregon Bay shrimp cocktail, skirt steak with pinot sauce, and Dungeness crab cippino, you’ll find recipes for iconic Portland dishes for every meal. Written by a regional food expert and beautifully illustrated, this little cookbook is the perfect souvenir.

Just a Spritz

57 Simple Sparkling Sips with Low to No Alcohol

Danielle Centoni

More than 50 recipes (and numerous variations) organized by flavor profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks

Fried Rice

50 Ways to Stir Up the World's Favorite Grain

Danielle Centoni

Elevate the classic Chinese takeout staple with 50 creative, budget-friendly, and easy-to-make fried rice recipes from around the world! Infinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain.

Sugar Cube

50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet

Kir Jensen, Danielle Centoni

This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a "whoop" of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir's most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

Mother's Best

Comfort Food That Takes You Home Again

Lisa Schroeder, Danielle Centoni

There's nothing like a home-cooked meal made with love. And here's your chance to share the love with Mother's Best -- 150 delicious recipes for comfort food that will soothe the soul and satisfy even the most ravenous appetite. All you have to do is follow the directions and sprinkle in a little TLC. If you find yourself yearning for the uncomplicated, uncommonly tasty meals your mom used to serve up -- straight from the oven -- this luscious collection of recipes will help you revisit a simpler time. And treat your family to the hearty, wholesome flavors of a meal they won't forget. Inspired by the success of her popular restaurant, Mother's Bistro & Bar in Portland, Oregon, author Lisa Schroeder gives you 150 irresistible recipes -- from appetizers, soups and salads to main courses, sides, breakfast, sandwiches, desserts and baked goods. As you flip through this exceptional book, the amazing variety of ethnic influences will delight you. That's because the author invited mothers here and abroad -- France, Spain, India, Hungary, Greece Ireland and Italy -- to add their best dishes to the collection. Here are just a few of the reasons why Mother's Best will become one of your all-time favorite cookbooks. 150 delicious recipes from a wide range of cultures and countries A great way rediscover the forgotten art of the family meal The author is a world famous connoisseur of comfort food An excellent gift for moms, daughters and anyone who loves to cook 60 mouth-watering, full-color photographs Bursting with delicious insights -- for the kitchen and well beyond -- this heartwarming book captures the distinctive flavors that can transform dinner into something special every night.

PORTLAND COOKS

Danielle Centoni

Portland city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit, and it also happens to be America's favorite foodie destination. Portland Cooks presents 80 recipes from 40 of Stumptown's most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates the pioneers, game-changers, upstarts, and torch-bearers who help put Portland on the culinary map. Some recipes are an adventure, requiring a trip to the Asian market while others are a snap to pull off on any given weeknight. But above all, they're all designed with the home cook in mind.

The Fannie Farmer Cookbook

Celebrating the 100th Anniversary of America's Great Classic Cookbook

Marion Cunningham, Fannie Farmer Cookbook Corporation, Archibald Candy Corporation

Essential for home chefs, here is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household. Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, with this edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. The new recipes reflect the ethnic influences—Mediterranean, Moroccan, Asian—of contemporary American cooking. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish. Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly. The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all—as did the original Fannie Farmer—to cherish the delights of the family table.

The Classical Cookbook

Andrew Dalby, Sally Grainger

Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.

American Cookery

Amelia Simmons

A facsimile of the first American cookbook, published in 1796, featuring recipes for tarts, puddings, pastes, syllabubs, fish, pies, custards, roasts, cakes, rusk, and preserves. Accompanied by parallel text in modern type for easier reading.

Pizza, A Slice of American History

Liz Barrett

This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.

The First American Cookbook

A Facsimile of "American Cookery"

Amelia Simmons

Discover the Roots of American Cooking! Want to see what early Americans ate? Real History: See how people cooked hundreds of years ago. Old-Time Recipes: Learn to make things like pumpkin pudding and "Johnny cake." Cooking Tips: Get advice on picking fresh food, just like they did back then. Funny Words: Find out what "pannikin" and "frumenty" mean! Firsts! This book has the first recipes for some famous foods and the first time words like "cookie" and "slaw" were printed! Perfect for: Anyone who loves cooking, history, or old-fashioned things. Get a taste of history with this unique cookbook!

Creamy & Crunchy

An Informal History of Peanut Butter, the All-American Food

Jon Krampner

Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins ("ants on a log") to a grilled sandwich with bacon and bananas (the classic "Elvis"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and a wide variety of other foods. It is a deeply ingrained staple of American childhood and cuisine. Creamy and Crunchy features the stories of Jif, Skippy, and Peter Pan; the resurgence of natural or old-fashioned peanut butter; the five ways today's product is different from the original; the plight of black peanut farmers; the role of peanut butter in fighting Third-World hunger; and the Salmonella outbreaks of 2007 and 2009. The story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, and recipes.

Northwest Food & Wine

Great Food to Serve with the Wines of Oregon & Washington

Dan Taggart, Kathleen Taggart

With a friendly and unintimidating approach, longtime cooking teachers Dan and Kathleen Taggart have written a wine-pairings cookbook that joins Oregon and Washington wines to Northwest cuisine in 125 exceptional recipes. Learn how to pair a crisp Washington chardonnay with the perfect summer salad, or a fragrant Willamette Valley Pinot Noir with a roast leg of lamb.

Wine Food

New Adventures in Drinking and Cooking [A Recipe Book]

Dana Frank, Andrea Slonecker

A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully. Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.

Cooking with the Wines of Oregon

Troy Townsin, Cheryl-Lynn Townsin

A tour guide and companion to more than 250 Oregon wineries that features 100 wine specific recipes. It includes essential winery tour information, maps, contact info, and driving directions.

Swirl, Sip & Savor

Northwest Wine and Small Plate Pairings

Carol Frieberg

This cookbook celebrates the Northwest's red-hot wine scene by pairing vintages from local winemakers with their favorite small plate dishes. The Pacific Northwest is a region that's become increasingly known not only for its breathtaking scenery, but also for its maverick winemakers and award-winning wines. Each spring, summer, and fall, wine lovers flock to the region to sip world-class wines. Swirl, Sip and Savor includes small plate recipes from 100 wineries in Oregon, Washington, and British Columbia. Each recipe has been selected by a regional winery (winemaker and/or chef) and accompanies a suggested wine pairing from their vineyards. Recipes range from simple starters and finger foods to more sophisticated small plates. With beautiful color photographs throughout and profiles of the region's top wineries, Swirl, Sip & Savor is for home cooks who want to enjoy the very best of the Northwest's food and wine.

Wine in Everyday Cooking

"Cooking with Wine for Family and Friends"

Patricia Ballard

Popular California food and wine consultant Patricia Ballard has been impressing winery visitors for years with her food and wine magic. Both her Italian heritage and her California fresh experience are reflected in these proven recipes and cooking tips with recipes that range from soup and hors d'oeuvres to pasta, fish, and dessert.

Food & Wine

The Guide to Good Taste

Unknown author

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