By Karen Brooks with Gideon Bosker and Teri Gelber

Chronicle, $24.95

Karen Brooks’s new book about the exciting food scene in Portland, Oregon, should come with the warning that you’ll grow extremely hungry as you read about the food-cart dreamers, charcuterie zealots, renegade chefs, obsessive bakers, and meticulous coffee makers who sparked the culinary revolution that transformed the rugged city into a food paradise. Scattered among the book’s richly photographed pages are 50 of Portland’s most obsessed-over recipes, such as Navarre restaurant’s deceptively simple Roasted Beet Greens with Gruyère and the Grilled Corn with Salty Coconut Cream and Limes that comes from Thai street-food wiz Andy Ricker.

Parsnips with Orange Sage Gremolata(page 46) A fragrant twist on gremolata, the classic osso buco garnish, makes roasted parsnips taste amazing.

Tastebud’s Original Berry Cobbler(page 84) I imagine that the original version of this dessert- made with Oregon berries and baked in a wood-fired oven-is truly divine, but even with supermarket fruit, this was awesome.

Miso-Butterscotch Twinkies		Pork Belly Cubano Sandwich		Espresso Ganache-StuffedChocolate Cookies

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