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Portland Cooks: Recipes from the City's Best Restaurants and Bars by Danielle Centoni

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Notes about this book

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Notes about Recipes in this book

  • Crispy rice cups with galangal cream (Kanom krok) [Akkapong "Earl" Ninsom, Langbaan]

    • mjes on April 23, 2018

      You'll need a Thai kanom krok pan or a Japanese takoyaki pan or a Danish aebleskiver pan or a South Asian paniyaram pan. to make this recipe.

  • Burmese chicken salad [Cana Flug, The Solo Club]

    • Jenny on January 28, 2018

      This salad will impress. It is full of flavor and texture and you will look for another chicken salad recipe again.

    • Rutabaga on October 10, 2018

      Even though I took a couple of shortcuts (using leftover rotisserie chicken rather than poaching chicken breasts as directed and omitting the Thai basil and chile), this salad was amazingly good. The rotisserie chicken was a great substitute, perfect if you are looking to get dinner on the table quickly. The flavor balance was just right, so refreshing and vibrant.

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Reviews about this book

  • Eat Your Books

    Figure 1 Cooks & Eats series are divinely done. Experience the restaurant scene of these cities at home but be prepared to plan a trip to these locales - because the food is that tempting.

    Full review
  • ISBN 10 1927958938
  • ISBN 13 9781927958933
  • Published Aug 20 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Figure 1 Publishing

Publishers Text

Portland city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit, and it also happens to be America’s favorite foodie destination. Portland Cooks presents 80 recipes from 40 of Stumptown’s most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates the pioneers, game-changers, upstarts, and torch-bearers who help put Portland on the culinary map. Some recipes are an adventure, requiring a trip to the Asian market while others are a snap to pull off on any given weeknight. But above all, they’re all designed with the home cook in mind.

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