• The Oregonian Cookbook



The Oregonian Cookbook

Best Recipes from Foodday


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.

Selected contents

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice