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Portland Cooks: Recipes from the City’s Best Restaurants and Bars
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About Portland Cooks: Recipes From The City’s Best
Product Description Portland city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit, and it also happens to be America’s favorite foodie destination. Portland Cooks presents 80 recipes from 40 of Stumptown’s most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates the pioneers, game-changers, upstarts, and torch-bearers who help put Portland on the culinary map. Some recipes are an adventure, requiring a trip to the Asian market while others are a snap to pull off on any given weeknight. But above all, they’re all designed with the home cook in mind. Review "Danielle’s beautiful collection of recipes bears witness to the wealth of talented cooks and delicious fare that can be found in the city we are lucky enough to call home. John Becker and Megan Scott, fourth-generation stewards of "Joy of Cooking" "Wow, I love this book! The personalities, the photos, the recipes―everything makes me excited to explore my own city in a new way. This book is the ultimate immersion into our one-of-a-kind, funky, fun, warm, and delicious city." Martha Holmberg, cookbook author, former food editor at The Oregonian, former publisher of Fine Cooking magazine. “Portland is teeming with culinary talent, and lucky for us all, Danielle Centoni captures the stories, profiles, and recipes from this esteemed group of chefs, pastry chefs, bartenders, and artisan food producers in Portland Cooks. A delectable ice cream cone from Salt & Straw can be made at home. Portland’s rich culinary scene is gloriously portrayed right here.” Diane Morgan, James Beard award-winning author of Roots: The Definitive Compendium About the Author Danielle Centoni is a James Beard Award-winning food writer, recipe developer, and cookbook author. She is a former food editor of The Oakland Tribune, The Oregonian, Imbibe Magazine, MIX Magazine, and Eater Portland. Her work has been featured in regional and national publications, including EatingWell, Fine Cooking, Better Homes & Gardens, Modern Farmer, and Seattle Magazine, among others. She has also co-authored three cookbooks and contributed editorial work and recipes to many others. She regularly blogs about home cooking in the Pacific Northwest at Roux44.com. Excerpt. © Reprinted by permission. All rights reserved. Acadia Bistro Seamus Foran In an industry marked by constant change, from itinerant staff to seasonal booms and busts, it’s rare to find a chef who has the dedication to stay put―and continues to evolve in the process. Seamus Foran is one such rarity. A Portland native, he walked into charming Acadia Bistro as a pantry cook 10 years ago and quickly earned the mantle of sous chef. For eight years, he worked the stoves before taking the leap two years ago to add owner to his title. Clearly Acadia is his heart and soul, and clearly he’s doing a lot of things right, because this little Cajun spot in the middle of a sleepy Northeast Portland neighborhood brings in devotees from all across town, and beyond. They come for the spot-on etouffee swimming with Louisiana blue crab and crawfish tails, or the belly-filling po’boys stuffed with housemade Andouille sausage, or the super-fresh Gulf shrimp, sautéed Cajun-style with plenty of butter and spice. And they keep coming back, week after week, year after year, with a dedication to this place that’s matched only by the chef himself. [image] New Orleans BBQ Shrimp Serves 4 Acadia’s BBQ Shrimp is one of its most popular appetizers, a dish so beloved it can never leave the menu. But it’s not actually barbecued at all. In New Orleans, “BBQ” refers to the buttery, Cajun-spiced sauce that coats this classic dish of sautéed shrimp. It’s incredibly simple to make, but chef Seamus Foran explains that the success of this dish depends greatly on the quality of your shrimp; look for firm, wild-caught varieties from America’
