 A Chef's Bounty - Celebrating Oregon's Cuisine
by William King (Editor), Rick Schafer (Photographer)
In celebration of Oregon’s culinary landscape, A Chef’s Bounty features recipes from the notable culinary entities within the state, and presents vignettes on Oregon’s agricultural products and producers.
List Price: $29.95
Product Details
- Hardcover: 224 pages
- Publisher: Arnica Pub Inc; 1 edition (October 3, 2007)
- Language: English
- ISBN-10: 0979477107
- ISBN-13: 978-0979477102
- Product Dimensions: 10.1 x 9 x 1 inches
Book Description
A Chef's Bounty: Celebrating Oregon's Cuisine showcases the timeless beauty and culinary delights of Oregon's seven regions. These regions include Central Oregon, the Coast, Eastern Oregon, Mt. Hood and the Columbia River Gorge, the Portland Metropolitan Area, Southern Oregon, and the Willamette Valley. A Chef's Bounty presents the use of fresh, organic proteins and produce as a healthy addition to everday home-cooking. This book celebrates Oregon chefs and restaurants committed to using Oregon agricultural products and bringing a seasonal, local menu to the table.
About the Author
William King joined McCormick & Schmick's Seafood Restaurant in Portland, Oregon, and was named Executive Chef within a year. Today he is Vice President of Culinary Development and Training for the over 75 restaurants run by the well-respected restaurant group. He is also author of two previous cookbooks for the restaurant group. Rick Schafer's career in photography began with a ten-year apprenticeship under renowned photographer, Ray Atkeson. Schafer's work has been published internationally over the last twenty years. Besides his food photography in the current McCormick & Schmick's Seafood Restaurant Cookbook, he has six books in print including Oregon IV, Oregon Golf, Portrait of Oregon, Our Portland, and Magnificent Places: Oregon Coast. |
