Cozy up this fall with a cookbook

Published 8:18 am Saturday, November 14, 2009

I love cold weather – that must be the motherland of Alaska in me. When it was 10 below last winter, my husband Eric and I were laughing as we ran outside just to know what it felt like. It was invigorating to say the least.

As much as I love fall and winter weather, sometimes I just want to stay inside and cozy up on the couch with a blanket and a good book. Right now, that happens to be a cookbook.

On my trip back east a couple weeks ago, I went into a store completely devoted to the culinary industry. Rabelai’s carried books on everything, from wine to gardening, Indian cuisine to baking, celebrity chefs to no-names. You name it, they had it.

The newest releases were on tables scattered around the front of the store. Some were open for viewing, others were sealed as if they carried secrets. I could have stayed in there for hours perusing, trying to absorb some tips and recipe ideas.

While I could have spent a fortune, I managed to limit my purchase to one book. No, it wasn’t “Mastering the Art of French Cooking,” though that is on my wish list. It wasn’t “Encyclopedia of Pasta” by Oretta Zanini De Vita or “Lucid Food: Cooking for an Eco-Conscious Life” by Louisa Shafia, though these are all excellent choices.

I did purchase “Rustic Fruit Desserts” by Cory Schreiber and Julia Richardson.

What I love about this book so far is that the recipes are separated by season, with basic recipes located in the back, such as creams and doughs. And the authors live in Oregon. They use ingredients we can find locally: cherries and rhubarb in the spring, berries in the summer, pumpkins and pears in the fall and apples in the winter.

Cory Schreiber works for the Oregon Department of Agriculture as the farm-to-school coordinator. He also won the James Beard award for Best Chef: Pacific Northwest in 1998. Julie Richardson is the co-owner of Baker & Spice bakery in Portland. Clearly these writers know a thing or two about cooking in Oregon.

There’s something to be said about just reading a cookbook. Some books have interesting forewards or introductions to sections. Jamie Oliver is a good example of this. He writes about life experiences in a youthful, colorful way, using British phrases that make you snicker out loud. But you don’t have to go to Barnes & Noble or Amazon, or whoever is winning the book price fight right now, for a good cookbook.

Earlier this year I had the pleasure of taking part in the making of “Beyond The Bull,” the Pendleton Round-Up centennial cookbook. My job was to edit submitted stories and recipes. Some stories explained the history behind a recipe. Others offered personal stories of writers’ connections with the Round-Up. There’s even a story from legendary Batman, Adam West. Whatever your connection to the Round-Up, there’s a story that relates.

If you’re looking for a gift idea, or a read for yourself, I’d recommend: “Mastering the Art of French Cooking” boxed set with volumes one and two by Julia Child, Simone Beck and Louisette Bertholle (on sale Dec. 1); “Momofuku” by David Chang; “Jamie’s Food Revolution:?Rediscover How to Cook Simple,?Delicious, Affordable Meals” by Jamie Oliver and, finally, “My New Orleans:?The Cookbook” by John Besh. I’ve already told you what’s on my wish list. What’s on yours?

Rachel Florip is a page designer and food blogger for the East Oregonian. Visit www.pristinepalate.blogspot.com for recipes and tips on eating local. She can be reached at rflorip@eastoregonian.com.