Wildwood
Cooking from the Source
of the Pacific Northwest
by Cory Shreiber (Ten Speed Press, August, 2000) Hardcover, 234
pages, $39.95
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Living
off the fat of the land
Chef Corey Shreiber of the famed Wildwood restaurants in Boston,
Chicago, Portland and San Francisco gives justice to the U.S.'
bountiful Pacific Northwest in his coffee-table-like cookbook Wildwood:
Cooking from the Source in the Pacific Northwest. Committed
to the philosophy of "cooking from the source," emphasizing organic
produce, Shreiber beautifully unfolds the secrets to pure and rustic
cooking based on organic ingredients from this region. Organized
by area, the Wildwood restaurant recipes include the unique qualities
of the Pacific Northwest regions and written for intermediate to
advanced chefs. Beginning with Shreiber's hometown of Oysterville,
Washington, try out the herbed salmon baked on rock salt with red
onion caper vinaigrette recipe or in Yaquina Bay, Oregon, the whole
roasted rockfish with celery, fennel and thin potatoes. Willamette
Valley's great-grandmother Elizabeth's blackberry roly-poly with
sliced lemon sauce makes for a tasty dessert. .
Reviewed by Nancy Huang
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