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Cookbooks and Recipes

Now it's time to feast!

Eating healthful foods is a longstanding tradition in the Portland area, where regional cooking combines with concern for healthy living and a safe environment. Cooking and eating seasonally means using the freshest foods available. What a wealth of eating choices we have in the Portland area! Herbs and produce from the temperate Willamette valley, fresh seafood from the coast, orchard-ripened apples, pears, peaches and cherries from the Cascade foothills, prize-winning wines from the region's thriving vineyards and wineries, cheeses with all the flavor of the rich Northwest country.

Websites

Chefs Collaborative: A national network of more than 1,000 members, the collaborative promotes sustainable cuisine by providing farmer-chef connections, community events, resource lists and a great bibliography.
Seafood Watch: Learn more about your seafood choices from Abalone to Wahoo. Find conservation and farming information for different species.
Splendid Table: Companion to the popular radio program, this site features restaurant recommendations, recipes, cooking techniques and a fine cookery bibliography.
Oregon Wine Board: Lists of and links to Oregon wineries, touring maps, events calendar and lots of information about wine.

Cookbooks for market-fresh food

Local Flavors: Cooking and Eating from America's Farmers' Markets: 641.5973 M182L 2002

Explore the nation's farmers' markets through tantalizing recipes and glimpses of unique communities such as the North Pole Farmers' Market.
The Farmers' Market Guide to Fruit: Selecting, Preparing & Cooking: 641.64 F595f 2001

Celebrate summer's bounty with sweet, ripe fruit. Includes a chapter on smoothies and a fruit nutrition chart.
The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients: 641.5 R895f 2000

Sensual-sounding recipes such as Lavender Ricotta Cake and Flounder Encased in Crisp Desiree Potatoes.
New Vegetarian: Bold and Beautiful Recipes for Every Occasion: 641.5636 B8765n 2001

Menus for summer lunch, spring breakfast, special occasions … all using fresh-from-the-market ingredients. Dishes are flavored with fresh herbs and chiles.
Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty: 641.5973 R297s 2003

Favorite recipes gathered from farmers across the United States. Includes history and other facts about fresh foods.
The Sustainable Kitchen: Passionate cooking inspired by farms, forests and oceans: 641.563 S819s 2004

Owners of Ashland's Peerless Restaurant, the authors share recipes from a cuisine and philosophy based upon seasonal Oregon foods.

Some periodicals for food lovers (available at the library)

Cooking Light
Cook's Illustrated
Food & Wine
Italian Cooking and Living
Northwest Palate
Saveur
Taunton's Fine Cooking
Vegetarian Times
Veggie Life: Growing, Cooking and Eating Green