Karen Brooks

Teri Gelber

Gideon Bosker

The Mighty Gastropolis: A Journey Through the Center of America's Food Revolution charts the rise of one of the country's most talked about food and dining destinations, Portland, Oregon, a place former Gourmet Editor and food icon Ruth Reichl calls the crucible of New American cooking." The author goes deep behind the scenes to explore the kitchens, personal lives, and mindsets of Portland's celebrated cooks to chronicle, with humor and panache, a people's army of maverick chefs, artisans, obsessives, farmers, food carters, and plucky pioneers who have created a risk-taking, no rules food town unlike any other: one that is exporting its culinary ethos, innovations, and sensibilities to America's gastronomic power zones in New York, LA, Chicago, and countless other cities that are coming under its spell: a spell and culinary imagination that, according to Bon Appetit Restaurant and Drinks Editor, Andrew Knowlton, emanates from "a city thriving with creativity, passion, and an anything-goes attitude for all things edible." Among Portland chefs whose work, culinary output, and cooking pearls are profiled in this book are those whose rise-to-stardom stories, picture-perfect dishes, and iconoclastic innovations now slather the pages of Bon Appetit, Saveur, The New York Times, The Wall Street Journal, Food and Wine, GQ and The Huffington Post ; as well as the Food Channel. The authors introduce you to Pok Pok's Andy Ricker, a pioneering, chicken wingmeister who gambled all on a Thai chicken shack in his front yard and now rules the roost in New York; and Le Pigeon's Gabriel Rucker, the freewheeling flavor genius (and James Beard Rising Star 2011) who power drills lamb heads in his basement like a hit man in Goodfellas . You'll also encounter the artisanal know-how at Olympic Provisions, whose chefs have spawned their own Slow Salumi movement; and chocolatier David Briggs, whose nationally celebrated Raleigh Bar-he makes them in the storeroom of a cult sandwich shop-has re-imagineered the iconic Snickers bar, catapulting this salted caramel-meets-pecan and chocolate nougat confection into a new galaxy of pleasure, prompting Bon Appetit 's Andrew Knowlton to fawn, "the best chocolate candy I've had." In The Mighty Gastropolis, you will learn, ingredient by ingredient, experiment by experiment, dish by dish, how Portland's culinary cognoscenti have re-imagined and reconfigured restaurant culture for modern times and established a new paradigm for how to succeed in the fiercely competitive, no-chops-barred worlds of both hi- and lo-fi dining. The result, as Thomas Lauderdale, founder of Pink Martini, explains," is a hilarious, heart-warming, punk-rock portrait of a daringly creative Mecca showing the rest of America a better way to eat-and live." This is a landmark contribution to the literature of food. And, perhaps best of all, the book's recipes are roadmaps to rarified states of gastro-nirvana."

A Journey Through the Center of America's New Food Revolution

The Mighty Gastropolis: Portland

Suzanne Goin

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.” And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains: §132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter §75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for §A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items §Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck §A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook) With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.

Seasonal Recipes from Market to Table: A Cookbook

Sunday Suppers at Lucques

Nancy Silverton

An innovative compilation of versatile, easy-to-follow recipes for both open- and close-faced sandwiches ranges from the traditional to the exotic and from Grilled Cheese to Rare-Seared Tuna, Braised Leeks, Hard-cooked Egg, and Tapenade. Reprint.

The Best Sandwiches Ever--from Thursday Nights at Campanile

Nancy Silverton's Sandwich Book

La Brea Bakery

Presents more than 150 easy-to-prepare recipes for a wide range of desserts and treats, including an array of cakes, tarts, babka, brioche, croissants, puff pastry, cookies, cobblers, scones, and muffins.

Teri Gelber

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