Portland's reputation as a solid culinary destination rests in no small part on the range and quality of the region's farms, fields, vineyards, orchards and waterways. From perfect chanterelles to beautiful berries to the freshest crab, these raw materials drive the regional passion for seasonal cooking. With a large and lively farmers market scene, the residents of the city (and suburbs) enjoy direct access to bounty. This cookbook features 100 recipes contributed directly from those that know these ingredients best--the farmers, purveyors, and professional chefs themselves. Arranged in a seasonal format for year-round fresh cooking, the recipes are creative yet attainable.
272 pages, Paperback
8" x 9"