The Oregonian Cookbook: Best Recipes from Foodday by Katherine Miller

  • Ham, Gruyère, and Dijon palmiers [Martha Holmberg] (page 3)

    from The Oregonian Cookbook: Best Recipes from Foodday The Oregonian Cookbook by Katherine Miller

    • Categories: Pies, tarts & pastries; Appetizers / starters; Canapés / hors d'oeuvre; French
    • Ingredients: frozen puff pastry; Dijon mustard; aged Gruyère cheese; Parmesan cheese; baked ham
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  • ISBN 10 173499021X
  • ISBN 13 9781734990218
  • Published Jun 04 2021
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Portland Oregonian Books

Publishers Text

The Oregonian s first cookbook in over a century showcases the state s emerging fame as a source for some of the best food grown in America with hundreds of recipes created by great home cooks, the region s most talented chefs, and The Oregonian's most popular food writers. In eighteen chapters The Oregonian Cookbook features 360 recipes from appetizers, soups and main courses to vegetables, breads and desserts. Included is a special chapter of recipes from Portland's most influential and award-winning chefs, including Philippe Boulot, Greg Higgins, Vitaly Paley, Naomi Pomeroy, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Cathy Whims, and many others, plus a special tribute to Portland native and legendary food authority James Beard. Compiled by The Oregonian s FOODDAY editor Katherine Miller, this resourceful new cookbook is one all cooks will want to have, as it features the most popular and frequently requested recipes from FOODDAY 's three decades of outstanding culinary coverage in Oregon s largest circulation daily newspaper.

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