Part restaurant guide, part culinary handbook, Laurie Wolf's new cookbook Portland, Oregon Chef's Table: Extraordinary Recipes from the City of Roses (Lyons Press; $24.95; 208 pages) explores the ingredients and techniques that have put PDX on the international culinary map.

To list the full scope of the restaurants profiled between the book's covers would require a lengthier article than this, but suffice it to say that the offerings are extensive. The book is broken down into Small Plates (like EVOE's deviled Eggs, Laurelhurst Market's Marrowbones with basil pistou, and Dove Vivi's kale salad), Soups (like Brasserie Montmartre's French onion, Autentica's posole, and Mother's matzo balls), Sandwiches from Meat Cheese Bread, Olympic Provisions, Cheese Bar, and Bunk, Large Plates (like Little Bird's grilled flat iron steaks, Ned Ludd's stuffed trout, Paley's Place's Dungeness crab and corn risotto), and Desserts (like Navarre's almond cake and Nostrana's panna cotta).

There's even a full chapter devoted to brunch, naturally, featuring dishes from the a.m. menus at Broder, Country Cat, and Pine State Biscuits (DIY Reggie Deluxe, anyone?).

The book's photography (shot by the author's husband Bruce Wolf) dives deeper than just the dishes, highlighting Portland street style, markets, and iconic landmarks, giving the tome a perspective of the city that's powered by but not limited to the things Portlanders eat. 

Best of all, we've got a copy to giveaway for free to one of our readers! Want a chance to discover the secrets to Random Order's pie crust? How about the jambalaya from EaT: An Oyster Bar? Here you go:

Click here to enter to win a copy of Laurie Wolf's Portland, Oregon Chef's Table (a $24.95 value). Contest now closed.

The contest will be open until noon on Tuesday, October 23rd.