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The Oregonian Cookbook

(book, Katherine Miller)

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h4. From the publisher

Published to celebrate 30 years of the newspaper's food section, The Oregonian Cookbook represents a wide range of cooking interests. Foodday editor Katherine Miller combed the paper's extensive archives and solicited nominations from readers, contributors, and staffers past and present for this collection of more than 350 recipes.

Many of the recipes are reader favorites from Portland-area restaurants, bars, cafes, bakeries, sandwich shops, delis, local farmers, and dairies; others are contributed by past Foodday editors, staff-writers, and contributors, plus nationally recognized chefs and cookbook authors.

Notable features include:

 An appetizers-to-desserts format, with many full-color photographs
 A forward from Wildwood founding chef Cory Schreiber
 A special collection of recipes from the Portland area's most influential chefs, including Greg Higgins, Vitaly Paley, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Naomi Pomeroy, Cathy Whims, and many others
 Vegetarian and vegan recipes, with separate sections for each
 Quick and easy recipes — from soups to desserts — for getting a hassle-free meal on the table on busy weeknights
 And a chapter devoted to James Beard, a Portland native whose many cookbooks and influential writings made him an American culinary icon.
Roasted Red Pepper-Cashew Spread