From Library Journal
A few years back, there was a spate of books on the cuisine of the Pacific Northwest, often focusing on Washington State; now Brooks puts Oregon in the spotlight. Like the rest of the region, Oregon enjoys a bounty of riches, from fresh produce to its famous Tillamook cheddar, from Dungeness crab to locally produced wines. Brooks, The Oregonian 's restaurant critic, has collected recipes from chefs and talented friends (and some of her own) that demonstrate the vitality and diversity of Oregon's current food scene. The writing can be somewhat fulsome at times ("spunky vinaigrettes"), and some of the dishes are a bit too new wave, but there are many intriguing and mouth-watering creations here. Recommended.
Copyright 1993 Reed Business Information, Inc.