Wildwood: Cooking from the Source in the Pacific Northwest

by Cory Schreiber, Cory Schrieber

Chef Cory Schreiber opened the Wildwood restaurant in Portland five years ago and has rapidly become a leading figure in the region's bustling culinary scene -- winning the James Beard Award in 1998 for Best Chef: Pacific Northwest. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. With its lavish food and landscape photography, inspired recipes, and passionate personal narrative, Wildwood presents the dishes that have earned Mr. Schreiber national acclaim, and offers a window into the source of his creativity.

Genres: Cookbooks, Cooking

248 pages, Hardcover

First published July 1, 2000

Reviews

[Jen]

My favorite recipe in this book is mashed potatoes with goat cheese and new garlic shoots, wrapped in swiss chard leaves. It's not a book that I'd cook out of on a regular basis, but worth checking out from the library now and then to see what you can do with what's in season. Chapters organized by local foods: berries, mushrooms, etc.