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Dishing Up Oregon BLAD

Dishing Up Oregon BLAD

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Published by Storey Publishing
Dishing Up Oregon
Full-color; photographs throughout
288 pages; 7‹/• x 9¼
Paper:
$19.95 US / $23.95 CAN
ISBN: 978-1-60342-566-7
No. 62566
eBook Available
8-copy counter display
$159.60 US / $191.60 CAN
ISBN: 978-1-61212-035-5
No. 622035
Available October 2011
Dishing Up Oregon
Full-color; photographs throughout
288 pages; 7‹/• x 9¼
Paper:
$19.95 US / $23.95 CAN
ISBN: 978-1-60342-566-7
No. 62566
eBook Available
8-copy counter display
$159.60 US / $191.60 CAN
ISBN: 978-1-61212-035-5
No. 622035
Available October 2011

More info:

Categories:Types, Brochures
Published by: Storey Publishing on May 16, 2011
Copyright:Attribution Non-commercial

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11/29/2012

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original

 
ashley gartland
 
Photography by John Valls
145
 
Recipes celebRating faRm-to-table flavoRs
Dishing Up
 
oregon
 
Publicity
Special events at major tourist centers
Author tour
National review mailing
Cooperative marketing and publicity in conjunctionwith state tourism, restaurant, and agriculturalagencies
Dishing Up Oregon
Full-color; photographs throughout;
288 pages; 7
‹/• x 9¼
Paper:
$19.95 US / $23.95 CAN
ISBN:
978-1-60342-566-7; No. 62566
eBook
available
8-copy counter display:
$159.60 US / $191.60 CAN
ISBN:
978-1-61212-035-5; No. 622035
Ashley Gartland
is a freelance food writer whosearticles appear regularly in the
Oregonian, Sunset,MIX, Southern Oregon Magazine, Edible Portland,
and
Northwest Palate.
She has served as theexecutive director of the Portland Culinary Alliancefor the past three years. She and her husband livein Hillsboro, Oregon.
The Author
Oc to be r 2011
celebrate oregon’s offerings
 Dishing Up Oregon
eatures 145 native recipes— including contributions rom local ches,innkeepers, armers, and other ood produc-ers — that celebrate the rich diversity o thestate’s cuisine, along with the people whogrow and create the ood. The recipes high-light much-loved local ingredients like mari-onberries, hazelnuts, albacore tuna, pears,and grass-ed lamb; the accompaning artisanprofles oer a snapshot o the producerswho make the state’s rich ood scene pos-sible, day ater day.
Publicity Contact:
 
 Alee Marsh (413) 346-2116 or alee.marsh@storey.com
 
Foreword by Che Vitaly PaleyIntroductionChapter 1 From Field and Forest to TableChapter 2 Savory Celebrations o Seasonal FruitsChapter 3 Outstanding Artisanal Cheese and Dairy ProductsChapter 4 A World Beyond Clam ChowderChapter 5 Hearty Fare rom Grass-Fed Lamb to Wild GameChapter 6 Cooking with Oregon’s Bottled BountyChapter 7 Sweet Treats rom Fruit to NutsRecipes by CategoryRecipe Contributors and SuppliersIndex

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