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1 Home & Garden Cooking and Food- US Pacific Northwest

Wildwood: Cooking from the Source in the Pacific Northwest

by

Wildwood: Cooking from the Source in the Pacific Northwest Cover

ISBN13: 9781580081429
ISBN10: 1580081428
Condition: Standard
Dustjacket: None
All Product Details

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Synopses & Reviews

Publisher Comments:

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 — winning the James Beard Award in 1998 for Best Chef: Pacific Northwest. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. With its lavish food and landscape photography, 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.

Synopsis:

With its lavish food and landscape photography, inspired recipes, and passionate personal narrative, Schreiber's cookbook debut presents the dishes that have earned him national acclaim, and offers a window into the source of his creativity.

About the Author

CORY SCHREIBER founded Wildwood Restaurant and won the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works as the Farm-to-School Food Coordinator with the Oregon Department of Agriculture and continues to write, consult, and teach cooking classes in Portland, Oregon.THE AUTHOR SCOOP

What are you working on now? Getting more Oregon foods into Oregon schools. What are some things that other people might not know about you?I love to drive fast on the high dessert, I would love to spend one month a year in silent meditation, and I am more sensitive then I let on to. What's the oddest meal you've ever had?Chicken feet in Boston’s Chinatown in 1986.When did you know you were a writer?Possibly when I was born with the name Schreiber, which means “writer” in German. Favorite dessert? Peach Tarte Tatin with Basil Ice Cream What's your most unusual kitchen tool?Fishing pliers to remove the pits from cherries Any memorable kitchen disasters?During a home economics class in high school we were making waffles and my foot tripped the wire and the waffle machine hit the ground with batter spilling everywhere. My friends thought it was funny because I went on pretending it never happened, much like later years in professional kitchens where I had no choice. This was an early sign of a chef. If you were an animal, what would it be & why?A brown Alaskan bear, because I would get to eat fresh salmon from a wild river

What Our Readers Are Saying

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Average customer rating based on 4 comments:

Scot, June 15, 2010 (view all comments by Scot)
This cookbook is the perfect souvenir of Oregon, either for a tourist or for an Oregon resident who loves good food. This is Oregon distilled. Old Portland and the new food trends and growing slow food economy and culture of the region are captured beautifully here. The photography is wonderful and the story it tells make it an enjoyable read, whether or not one makes a single one of the many terrific recipes. Cory Schreiber is one of the best chefs in the Northwest. His love of the region and the Pacific Northwest food culture in which he is a leader is evident throughout the book. Reading it makes the experience of living in Oregon that much richer.
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Scot, June 15, 2010 (view all comments by Scot)
This cookbook is the perfect souvenir of Oregon, either for a tourist or for an Oregon resident who loves good food. This is Oregon distilled. Old Portland and the new food trends and growing slow food economy and culture of the region are captured beautifully here. The photography is wonderful and the story it tells make it an enjoyable read, whether or not one makes a single one of the many terrific recipes. Cory Schreiber is one of the best chefs in the Northwest. His love of the region and the Pacific Northwest food culture in which he is a leader is evident throughout the book. Reading it makes the experience of living in Oregon that much richer.
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(1 of 1 readers found this comment helpful)
margypfraley, February 15, 2009 (view all comments by margypfraley)
I found this wonderful book @ a friend's home. As I looked through it, I was able to visit my great aunt Bob's(Barbra)Portland. Bob was born in 1896, & moved to Portland in the 1920's. She live on Vista so it was not uncommon to take a walk to Thiele's or the foothill Broiler for a meal. Our walks were always filled with early Porland history. As I read through some of the history I now see why Wildwood, Henry Thiele's, Dan & louis, & James Beard's The Ark, have been some of our favorite restaurants. Thanks Aunt Bob, we continue to enjoy some of these places today.
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Product Details

ISBN:
9781580081429
Subtitle:
Cooking from the Source in the Pacific Northwest
Author:
Schreiber, Cory
Author:
Schrieber, Cory
Publisher:
Ten Speed Press
Location:
Berkeley :
Subject:
Cookery, american
Subject:
Cookery
Subject:
Oregon
Subject:
American - Northwestern States
Subject:
Regional & Ethnic - American - Northwestern States
Subject:
Cookery -- Oregon.
Copyright:
Series Volume:
106-198
Publication Date:
20040301
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
248
Dimensions:
11.22x9.18x.99 in. 2.80 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Pacific Northwest

Wildwood: Cooking from the Source in the Pacific Northwest Used Hardcover
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$23.00 In Stock
Product details 248 pages Ten Speed Press - English 9781580081429 Reviews:
"Synopsis" by , With its lavish food and landscape photography, inspired recipes, and passionate personal narrative, Schreiber's cookbook debut presents the dishes that have earned him national acclaim, and offers a window into the source of his creativity.
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