Skip to content

Wildwood: Cooking from the Source in the Pacific Northwest
Stock Photo: Cover May Be Different

Wildwood: Cooking from the Source in the Pacific Northwest Hardcover - 2000

by Schreiber, Cory

  • Used
  • Good
  • Hardcover

Description

Ten Speed Press, 2000-06-01. Hardcover. Good/Good. 11x9x0. Minor wear to binding on corners, edges & spine. Dj lightly worn around edges. Dust Jacket protected by mylar cover.
Used - Good
NZ$16.54
NZ$10.75 Shipping to USA
Standard delivery: 5 to 7 days
More Shipping Options
Ships from Chaparral Books (Oregon, United States)
The BIBLIO Guarantee | Ask Seller a Question

About Chaparral Books Oregon, United States

Specializing in: Americana, History, Mormon, Native American, Portland, Southwest, Western
Biblio member since 2015
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

Chaparral Books is located across from Elephant's Deli on S Corbett Avenue in Portland. We have a well rounded collection of subjects, including an extensive core collection in Western Americana and Native American Literature including Western Writers.

Terms of Sale: 30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from Chaparral Books

Details

  • Title Wildwood: Cooking from the Source in the Pacific Northwest
  • Author Schreiber, Cory
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Good
  • Pages 233
  • Volumes 1
  • Language ENG
  • Publisher Ten Speed Press, Berkeley, CA, U.S.A.
  • Date 2000-06-01
  • Illustrated Yes
  • Bookseller's Inventory # CHAPcorCOO
  • ISBN 9781580081429 / 1580081428
  • Weight 2.8 lbs (1.27 kg)
  • Dimensions 11.22 x 9.18 x 0.99 in (28.50 x 23.32 x 2.51 cm)
  • Library of Congress subjects Cookery - Oregon
  • Library of Congress Catalog Number 99050048
  • Dewey Decimal Code 641.597

From the publisher

CORY SCHREIBER founded Wildwood Restaurant and won the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works as the Farm-to-School Food Coordinator with the Oregon Department of Agriculture and continues to write, consult, and teach cooking classes in Portland, Oregon.THE AUTHOR SCOOP

What are you working on now? Getting more Oregon foods into Oregon schools. What are some things that other people might not know about you?I love to drive fast on the high dessert, I would love to spend one month a year in silent meditation, and I am more sensitive then I let on to. What's the oddest meal you've ever had?Chicken feet in Boston’s Chinatown in 1986.When did you know you were a writer?Possibly when I was born with the name Schreiber, which means “writer” in German. Favorite dessert? Peach Tarte Tatin with Basil Ice Cream What's your most unusual kitchen tool?Fishing pliers to remove the pits from cherries Any memorable kitchen disasters?During a home economics class in high school we were making waffles and my foot tripped the wire and the waffle machine hit the ground with batter spilling everywhere. My friends thought it was funny because I went on pretending it never happened, much like later years in professional kitchens where I had no choice. This was an early sign of a chef. If you were an animal, what would it be & why?A brown Alaskan bear, because I would get to eat fresh salmon from a wild river

First line

It was not quite sunrise, but close enough.

Categories

Media reviews

"Evocative...beautifully illustrated."—Diversion Magazine"More than just a cookook." —Sunset MagazineNamed one of the 12 "truly great cookbooks of 2000" by the —Asbury Park Press."(Cory's) cuisine is playful, witty, and refined, striking a balance between sophistication and approachability that will inspire cooks of all levels." —Charlie Trotter"It is rare to read a cookbook with such a powerful sense of place. This is not the story of what is fashionably new and hot, but what is connected to family tradition, a love of his homeland, and a fine palate to bring local ingredients to life in a personal way." —Joyce Goldstein"In both words and images, this book embodies what great cooking is really about." —Jasper White"This is food that touches the heart. It's sustenance that celebrates a spirit of place by weaving together the honest local flavor of terrain, climate, and generations of kitchen wisdom." —Rick Bayless"With its pictorial splendor, rich historical content, and enticing recipes, the bounty of Wildwood is tremendous." —Bradley Ogden

Hang on… we’re fetching the requested page.