Have you vowed to eat healthier this year? Try new foods? Cook with more local, seasonal ingredients? Look no further for inspiration than the latest slate of cookbooks written by some of Oregon’s most acclaimed chefs and food artisans.
Get ready to start cooking with these favorite Oregon cookbooks:
“Six Seasons: A New Way With Vegetables,” by Ava Gene’s Executive Chef Joshua McFadden, dives into what he calls “the joyful ride of eating with the seasons,” framing the year in six seasons rather than four. McFadden offers 225 recipes as a way to celebrate vegetables in all their forms — starting with early-season raw veggies to later grilling and steaming, sautes, pan roasts, braises and stews. The cookbook was also nominated for a 2018 James Beard Award for Vegetable-Focused Cooking.
“Run Fast. Eat Slow: Nourishing Recipes for Athletes,” by four-time Olympian Shalane Flanagan (an Oregon native) and Portland chef Elyse Kopecky, is geared toward fellow runners and fitness-minded fans. You’ll feel like a superhero when you replicate some of the power duo’s favorites like arugula cashew pesto, high-altitude bison meatballs and double chocolate teff cookies.
“Portland Cooks,” by Portland food writer Danielle Centoni, lets home cooks replicate their favorite recipes from 40 of the city’s top restaurants and bars. Hidden in here are recipes for some of the best dishes in Oregon, including Lardo’s crave-worthy pork meatball banh mi, Salt & Straw’s goat cheese ice cream with marionberry-habanero ribbons and Biwa’s karaage (Japanese fried chicken).
“Hello! My Name Is Tasty,” by John Gorham and Liz Crain, takes you on a magical journey through Gorham’s roots in the South, inviting you to see his culinary inspirations behind many of his iconic dishes at Tasty n Sons and Tasty n Alder in Portland and Third n Tasty in the Atticus Hotel in McMinnville (slated to open April 2018). Warning: Don’t read while hungry — the photos of the shakshuka, bulgogi short ribs and smoked trout board will send you into overdrive.
“Taste & Technique: Recipes to Elevate Your Home Cooking,” by Beast chef/owner Naomi Pomeroy, is a true showstopper with the rustic refinement of Beast, one of Portland’s most steady, sought-after restaurants. Pomeroy shares tips from her 20 years as a chef, and demystifies some of her favorite recipes for the home cook — including the fundamentals behind them — as with her hollandaise, souffle and potato dumplings.
“Dishing Up the Dirt,” by farmer-turned-foodie Andrea Bemis, celebrates vegetables with innovative and beautifully photographed recipes she dreams up on her Parkdale farm. Plan a dinner party around the Moroccan-seared roasted chicken and carrots, and use ingredients in new ways with dishes like a miso-pesto noodle bowl and buffalo chicken chowder.
“Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut,” by author and food journalist Lynne Curry, has 125 juicy recipes to make you beeline to the kitchen. The cookbook also features handy glossaries of steak, bone, charcuterie cuts, plus Curry’s wealth of knowledge on sustainable eating in Oregon, which includes vegetables too.
“Kachka: A Return to Russian Cooking,” by Kachka chef/owner Bonnie Frumkin Morales, with Deena Prichep, is chock full of stories as well as tantalizing inspiration. Morales takes you back to her family’s kitchen, as the daughter of immigrant Russian Jews. Kachka is known for its funky grandma’s living room vibe, pickled fish plates, caviar, dumplings, “herring under a fur coat” and ice-cold vodka cocktails.
“My Rice Bowl: Korean Cooking Outside the Lines,” by Revelry chef/owner Rachel Yang, shines a spotlight some of her most genius Korean fusion recipes from her buzzworthy Portland restaurant, Revelry. Sure, there’s bibimbap and kimchi, but her Korean fried chicken (with peanut brittle sauce for extra crunch) will have you swooning, as will the chipotle-spiked pad thai, reminiscent of Yang’s skill in borrowing from many cultures for comfort food favorites.