This collection of 150 recipes, many of them contributed by Oregon’s own chefs, innkeepers, farmers, and other food producers, celebrates the delicious diversity of Oregon’s cuisine.
You’ll find mouthwatering dishes for every meal and every course, from Chanterelle Rillettes and Asparagus Vichyssoise to Grilled Oregonzola Figs, Cuvee’s Coveted Crab Juniper, Flank Steak with Sorrel Salsa Verde, Duck Confit and Butternut Squash Risotto, Blackberry Bread Pudding, and Rustic Pear Galette.
Beautiful photography of farms, inns, vineyards, and more brings Oregon’s food and drink scene to vibrant life.
The tastes in this book are amazing.
