You’ve made the rounds, sampling Portland’s beer, cocktails, bar bites and dishes. Now bring the experience back home with a few cookbooks from the city’s culinary pros.
Mark Bitterman, owner of The Meadow, offers expert guidance in Bitterman’s Field Guide to Bitters and Amari. Novices and pros alike can appreciate his insights into the array of bitters on the market, as well as how to incorporate them into both dishes and drinks. For beer-lovers, Christian DeBenedetti (Wolves & People Farmhouse Brewery) and Andrea Slonecker (The Picnic; Eggs on Top; Pretzel Making at Home) joined forces to release Beer Bites. From appetizers to entrees, the duo pairs recipes with particular beer styles, creating a foolproof tasting menu. For the ambitious, a copy of Olympia Provisions: Cured Meats and Tales from an American Charcuterie provides step-by-step recipes from Portland’s most celebrated charcuterie.
Available March 29, Greg and Gabi Deton’s Around the Fire elevates the backyard barbecue with recipes from OX Restaurant, such as clam chowder, empanadas and veggie side dishes. To quell a comfort food craving, turn to Heartlandia from The Country Cat’s Adam and Jackie Sappington. Recipes include their legendary skillet-fried chicken and mouthwatering bourbon peach crumble pie.
Courtesy of Travel Portland.
A how-to guide from inside the Olympia Provisions cookbook.
The Heartlandia cookbook.