Reviews - What do customers think about Chuck and Blanche Johnson's Savor Oregon Cookbook: Oregon's Finest Restaurants & Lodges Their Recipes & Their Histories?
Featuring impressive dishes contributed by the chefs and head cooks of some of Oregon's finest restaurants and lodges Mar 5, 2007
Featuring impressive dishes contributed by the chefs and head cooks of some of Oregon's finest restaurants and lodges, "Savor Oregon Cookbook" is an enthusiastically recommended compendium of regional recipes collaboratively compiled by the husband and wife team of Chuck and Blanche Johnson. Very nicely illustrated throughout with period photography, the recipes in this celebration of Oregonian cuisine ranges from Molasses and Caraway Seared Elk Loin with Black Barley Risotto and Honey-Mead Demi-Glace (Salishan Lodge); to Hazelnut Encrusted Halibut Florentine with Champagne Oyster Cream (Silver Salmon Grille); to Alder Smoked Duck Breast with Raspberry Anjous (Morton's Bistro); to Gungeness Crab Cakes with Artichoke Tapenade, Garlic Coulis, and Caper Berries Appetizer (Hood River Hotel). Four other regional and thoroughly 'kitchen cook friendly' collections by the team of Chuck and Blanche Johnson include: Savor Colorado Cookbook: Mountains and Western Slope; Savor Idaho Cookbook; Savor Greater Seattle Cookbook; and Savor Montana II Cookbook.