For cooks and foodies hitting the kitchen in 2013, Portland chefs stepped up to the plate, equipping and informing home cooking endeavors with a bevy of gorgeous, timely cookbooks. These books would look great on a coffee table but—as our reviews attest—they really belong in the kitchen.
Slow food evangelist and vegetarian cooking authority, Deborah Madison sat down with Portland Monthly’s own Allison Jones to discuss her newest book, Vegetable Literacy.
Molly Woodstock interviewed vegan cooking’s “It” Girl, Isa Chandra Moskowitz, about her new cookbook of everyday vegan classics, Isa Does It, and the evolving vegan food scene.
We opened up Seattle authors Sharon Kramis and Julie Kramis Hearne’s Cast Iron Skillet Cookbook and shared a recipe that transformed the piles of summer squash gathering in late summer kitchens into savory pancakes with sour cream sauce.
We chatted with trail blazing food activist Michael Pollan about his new book, Cooked: a NaturalHistory of Transformation, the sustainable food movement, and how he finds time to make healthful meals.
We peeked inside Gabriel Rucker’s Le Pigeon: Cooking at the Dirty Bird and got a feel for this landmark Portland restaurant's kitchen games. If your curiosity isn’t piqued, try your hand cooking Rucker’s BBQ celery root mache and Delice de Bourgogne.
Eat Beat headed north to the Emerald City and rounded up our favorite Seattle restaurant cookbook picks, including Lark: Cooking Against the Grain.
We discovered why you wouldn’t want to be a line cook during winter squash season at Toro Bravo, and attempted John Gorham’s smoky harissa–stewed butternut squash casserole from the just released Toro Bravo Cookbook.
We remember the departed trailblazing food writer who brought Spanish cooking into American kitchens, Penelope Casas, and re-examined her classic book, Tapas the Little Dishes of Spain.
Karen Brooks took on Portland’s food writers in Cooklandia—a roundup of just released cookbooks featuring Pok Pok, Le Pigeon, Toro Bravo, Roots, Modern Sauces, Salt Block Cooking, The Artisan Jewish Deli, and Flour Water Salt Yeast.