Best of the Best from Oregon Cookbook: Selected Recipes from Oregon's Favorite Cookbooks (Quail Ridge Press Cookbook Series.) (Plastic Comb)

~ (Editor), (Editor)
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Editorial Reviews

Product Description

From Cracked Dungeness Crab to Grilled Citrus Salmon to Huckleberry-Cherry Pie, Oregon serves it up fresh! Herein lies a true cornucopia of superb recipes that will take you on a tasteful tour through the diverse and beautiful state of Oregon.

Seventy-nine of the state's most popular cookbooks have chosen nearly 400 of their favorite recipes to include in this comprehensive collection—a unique study on how Oregonians like to cook. Included with the scrumptious recipes are photographs, illustrations and interesting facts about the state.

Oregon was the tirty-third state to join the Union, and ironically is the tirty-third volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series.

About the Author

For decades, Quail Ridge Press has been collecting and publishing classic recipes from every corner of the country. The goal of this quest is to Preserve America's Food Heritage. The editors, Gwen McKee and Barbara Moseley have sought out the leading cookbooks within a state, and then selected the most popular recipes from these cookbooks to produce the different volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series. This series now totals thirty-three volumes and contains over 13,000 recipes.

Recpies in the Best of the Best series come from cookbooks all over America. Each of the cookbooks serves up a slice of Americana that is unique to the region and communtiy. All of these people's-choice recipes are easy to understand and prepare, and the insturctions, methods, and familiar ingredients are kitchen tested and user friendly. Best of the Best cookbooks are full of outstanding recipes that you will want to cook over and over again.

A new extension of the Best of the Best series is the Recipe Hall of Fame Collection. "The Recipe Hall of Fame Cookbook", "Recipe Hall of Fame Dessert Cookbook", and the "Recipe Hall of Fame Quick & Easy Cookbook" feature outstanding recipes selected from the entire series. These recipes have earned Hall of Fame status because of the consistently exceptional dishes they produce.

Quail Ridge Press is proud to be Preserving America's Food Heritage.

Product Details

• Plastic Comb: 288 pages
• Publisher: Quail Ridge Press (May 2002)
• Language: English
• ISBN-10: 1893062341
• ISBN-13: 978-1893062344
• Product Dimensions: 8.9 x 6.4 x 0.9 inches
• Shipping Weight: 15.7 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #284,573 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Truly lives up to its title!, September 8, 2002

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

In Best Of The Best From Oregon Cookbook, Gwen McKee and Barbara Moseley have collaboratively compiled more than 400 recipes drawn from seventy-nine of Oregon's leading cookbooks. From Triple Chocolate Quick Bread (Then 'til Now); Fresh Corn and Crab Chowder (All About Crab); Broccoli Noodle Salad (Thyme & The River, Too); and Mexican Lasagna (A Taste of Tillamook); to Gobbler Cobbler (Recipes and Remembering); Fish Salad Bunwiches (Clam Dishes And Rock Fishes); Cooked Greens with Bacon and Vinegar (Oregon Trail Cooking); Date Pinwheel Cookies (Grandma Jean's Rainy Day Recipes); and Ice Cream Pie (Oregon Cook Book); Best Of The Best From Oregon Cookbook is a unique and enthusiastically recommended compendium that truly lives up to its title!

1 of 4 people found the following review helpful:

1.0 out of 5 stars How can I tell if it's good?, November 15, 2008

By	HS Attila "Lousy Sleeper" (Midwest USA) - See all my reviews

I need an online Table of Contents before I buy a cookbook. There's none here. Absent a TofC, I'd give it no stars at all. That's not to say it's a useless cookbook, but How Can I Tell If It's Good?