Liz Crain

John Gorham

This collection of recipes from the Tasty restaurants in Portland take you through the day, from brunch through cocktails. The recipes are designed to give a good yield so that you have plenty to share, and also to experiment with. Gorham and Crain also provide tips for variations, encouraging you to experiment with the recipes so that they will become your own kitchen staples.

Global Diner Favorites from Portland's Tasty Restaurants

Hello! My Name Is Tasty

Aaron Adams

Heads (of cabbage) are gonna roll! Learn how to make funky, flavorful ferments + tasty food that incorporates them. Fermenter is perfect for those looking to add some serious culinary wizardry and revolutionary DIY spirit to their vegan kitchen. Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specializes in culinary fermentation to achieve their unique funky flavors. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionize the flavor profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything. Whether you're a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalizing recipes, including: North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodness Chickpea Miso: a more complex, longer-lead ferment & pantry staple Koji Beet Reuben: put those koji skills to work with this umami bomb Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish Beware: Vegetables will be slaughtered.

DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them

Fermenter

At the heart of Portland’s red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn’t begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham’s birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather’s crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant’s recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef.

Stories. Recipes. No Bull.

Toro Bravo

David Stein

Nichole Graf

Micah Sherman

Honest, intelligent, and approachable, Grow Your Own combats the inaccurate stereotypes that are again being used to bolster the case for prohibition. Featured in Esquire, BuzzFeed, and more. The benefits of marijuana are undeniable—medicinally, sure, but also for stress, for creativity, and for relaxation. And as any homebrewer, winemaker, or backyard gardener can tell you, there’s a particular joy in doing it yourself. Whether you’re new to cannabis and need to walk through the basics, or you’re an experienced grower looking to hone your techniques, Grow Your Own provides all the background and instruction you need to set up a grow space, raise your plants, and harvest your buds. It will teach you how to choose a strain based on its flavors and effects, how to to manage insects and molds without the use of pesticides, and how to mix just the right soil. But Grow Your Own will also give you a primer on the myriad ways to enjoy cannabis—from carving an apple pipe to baking a delicious batch of pot brownies. With photography, visual aids, and illustrations from Allen Crawford (Whitman Illuminated), Grow Your Own makes cultivating cannabis as accessible as it is rewarding.

Grow Your Own: Understanding, Cultivating, and Enjoying Marijuana

For residents and visitors alike, Food Lover’s Guide to Portland is a road map to finding the best of the best in America’s favorite do-it-yourself foodie mecca. Navigate Portland’s edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. This book is the indispensable guide to it all. In the second edition, readers get 20+ new full listings, 150+ new businesses, a new food cart chapter by food cart expert Brett Burmeister, and an Hispanic market section from food writer and Mi Mero Mole owner Nick Zukin. Whether you’ve lived in Portland your entire life, are visiting for business or pleasure, or are a hungry transplant — this book helps you find all that is delicious in Portland.

Food Lover's Guide to Portland

40 easy-but-innovative recipes that celebrate and elevate the beloved dumpling. Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this full-color cookbook. Author Liz Crain offers up beloved staples like Chinese soup dumplings, Japanese gyoza, and Eastern European pierogi with easy, step-by-step instructions for dumpling skins and fillings. There are also many regional twists on dumplings, with innovative fillings, dumpling doughs, and dipping sauces. Taste the love with Cincinnati Chili; Shrimp & Grits; Nettle & Caramelized Onions; and Bananas Foster Dumplings.

Liz Crain

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