Synopses & Reviews
's first cookbook in over a century showcases the state's emerging fame as a source for some of the best food grown in America with hundreds of recipes created by great home cooks, the region's most talented chefs, and The Oregonian
's most popular food writers.
In eighteen chapters The Oregonian Cookbook features 360 recipes from appetizers, soups and main courses to vegetables, breads and desserts. Included is a special chapter of recipes from Portland's most influential and award-winning chefs, including Philippe Boulot, Greg Higgins, Vitaly Paley, Naomi Pomeroy, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Cathy Whims, and many others, plus a special tribute to Portland native and legendary food authority James Beard.
Compiled by The Oregonian's FOODDAY editor Katherine Miller, this resourceful new cookbook is one all cooks will want to have, as it features the most popular and frequently requested recipes from FOODDAY's three decades of outstanding culinary coverage in Oregon's largest circulation daily newspaper.
About the Author
Born in El Paso, Texas, and raised an army brat in the Philippines, Hawaii, Kansas and California, Katherine Miller joined The Oregonian's FOODDAY staff in 1990. Her experience at FOODDAY includes copyediting, writing, layout, assigning stories, line editing and food styling. In 1999 she was nominated for a James Beard Foundation award for news reporting. Miller's love of cooking, farmers markets and dining out stretches back to early visits to her grandparents' farm and a year spent in France when she was 18. "Food and cooking is my passion, joy and solace," she says. "And like many people, it's also the way I show my love to family and friends." The Oregonian Cookbook is her first book.