Top | Newsletter 2013

Culinate Newsletter September 12

(mailing, James Berry)

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 h1. Dear readers,
 
 In Portland, we love food and we love books, and so it's no surprise that we get excited about cookbooks. This fall brings four new food-centric books by Portland authors. Here they are, along with their Powell's links — because in Portlandia, we love Powell's, too.

 Toro Bravo: Stories, Recipes, No Bull. John Gorham, the chef behind three of the city's more popular restaurants — including the long-loved tapas spot Toro Bravo — has paired with writer Liz Crain to produce a cookbook that reads like a memoir on a motorcycle … with plenty of refreshment along the way. The recipe headnotes alone make for a good couple hours in the hammock, but before you get comfortable with this book, here's my advice: Skip to page 97 and make a batch of Almonds Poached in Olive Oil; you'll want a dish of these and a glass of Rioja at hand while you read.

 Le Pigeon: Cooking at the Dirty Bird. It's a little hard to believe that James Beard Award winner Gabriel Rucker 's restaurant Le Pigeon hasn't yet had its 10th anniversary, so woven is its story with the rise of Portland food into the national spotlight. This book, with its 125 recipes for such things as "Rabbit and Eel Terrine" or "Lamb Brains, Lamb Lettuce," may not be one that you will cook from at home, but you'd have to be mummified not to take inspiration from it. 

 The Artisan Jewish Deli at Home. We happen to have a very good "artisan Jewish deli" in Portland, and it's called Kenny and Zuke's. Lucky for everyone else, Nick Zukin and Michael C. Zusman, both of whom had a hand in opening Kenny and Zukes, have gone on to write this cookbook. With recipes like Curried Lentil and Sweet Potato Soup and classics like Chocolate Dipped Macaroons, I predict this book will take you to the kitchen, tie an apron on you, and set you cooking.

 The Vegan Stoner: 100 Easy Vegan Recipes to Munch. OK, this one isn't as serious as the other three, but it does have a certain charm. Created by Sarah Conrique and Graham I. Haynes — the Portland duo behind the Vegan Stoner blog — this book is more pictures than words; ingredients, for example, are illustrated, while steps are never more than a few words. While that's good for those who might be having a hard time concentrating on their cooking, it also means that even six-year-olds could cook these recipes, and as I doubt they'll get the mischievous subtext, maybe they should. 

 Kim Carlson
 Editorial Director

 
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story1id: 485041
story1text: "Sure, she cans and freezes the harvest, but this year Giovanna Zivny is concentrating on another method of preserving."
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story2text: "By unpacking cultural biases and throwing in a dash of humor, this author wants to convince you to cook and eat insects."

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recipe1text: "Ina Garten's easy chicken dish is both moist and crispy — and we've added an adaptation that slims it down a bit." 
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recipe2text: "Maximize these last official days of summer with this refreshing, tropics-inspired cocktail by Lourdes Castro." 




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