Holiday Gift Guide 2017

8 Portland Cookbooks for Every Kind of Food Lover

From Pok Pok to Pix to pickles, local chefs and writers share DIY secrets.

By Benjamin Tepler November 20, 2017 Published in the December 2017 issue of Portland Monthly

1217 dine cookbooks bylo1g

Image: Michael Novak

For almanac devotees: Six Seasons

Ava Gene’s co-owner Joshua McFadden and recipe star Martha Holmberg divine three seasons out of summer and teach us to reimagine the humble vegetable, raw and uncensored.

For next-level Francophiles: Taste & Technique

Naomi Pomeroy, the James Beard Award–winning queen of Beast, channels Julia Child with a gutsy edge. French onion soup with fish sauce, anyone?

For Travel & Leisure subscribers: Pok Pok: The Drinking Food of Thailand

Stumble through Thailand with Pok Pok owner Andy Ricker and celeb cookbook author JJ Goode as they endeavor to soak up copious amounts of rice whiskey. Bonus: stellar, from-the-hip photography.

For stockings: Pears

This edition of Short Stack’s zine-like, single-subject mini cookbooks tackles the coveted Northwest fruit, veering away from the expected tarts and compotes into the world of cider-braised short ribs and wheat berry salad.

For coffee tables: Modern French Pastry

Pix Pâtisserie macaron wiz Cheryl Wakerhauser unveils the secrets to her baroque French pastry with dazzling displays of aspirational sugar craft.

For pickle fiends: Preservation Pantry

Sarah Marshall, best known for her complex Marshall’s Haute Sauce, is a PhD pickler. Forget bread and butter pickles; she’ll teach you to cure kumquats with pistachios, then pair it with a killer chicken and coconut–black sesame rice recipe.

For epicurean prosumers: My Rice Bowl

Revelry, a Korean-comfort-inspired restaurant in the Central Eastside Industrial District, still flies relatively under the radar. But in their home base of Seattle, chef-owners Rachel Yang and Seif Chirchi are culinary rock stars. Yang’s cookbook, which includes her famous Korean fried chicken with peanut brittle, gives “Asian fusion” a new lease on life.

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