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The Myrtlewood Cookbook by Andrew Barton

The Myrtlewood Cookbook

The Myrtlewood Cookbook by Andrew Barton
Paperback
Oct 03, 2017 | 272 Pages
See All Formats (1) +
  • Paperback $27.95

    Oct 03, 2017 | 272 Pages

  • Ebook $13.99

    Oct 03, 2017 | 272 Pages

Product Details

Praise

“Andrew Barton’s voice is warm and his food is beautiful. The sense of place—the ambiance—will draw you in and make you feel freshly appreciative of simple, everyday possibilities. In a world overflowing with cookbooks, this quiet gem stands out.”
Mollie Katzen, author of the Moosewood Cookbook

“What’s great: 100 nearly meditative recipes for soups, salads, sandwiches, dinners, pastas, accompaniments, breakfasts and sweets, organized by season.”
—Oregon Public Broadcasting (OPB.org)

“[Part of] the 2017 author lineup for Wordstock.”
Artlandia

“Andrew Barton, the chef behind the Secret Restaurant in Portland, Oregon, cooks food that he feels exemplifies the region.”
New Worlder

“It’s a sensory thing.”
PowellsBooks.Blog

“Experience beautiful home cooking that takes its cues from the kitchen gardens and forest harvests of the Pacific Northwest.”
AM Northwest (KATU)

“A taste of home with seasonal salads and risottos.”
I’ll Have What She’s Having

“With The Myrtlewood Cookbook, Andrew Barton has created an arresting collection of recipes gathered from Secret Restaurant Portland. Accompanied by lush photography, his instructions are thoughtful, meticulous, and spiced with personal guidance; I felt as if I was cooking in the kitchen with a highly skilled, yet patient friend.”
Elliott Bay Book Company, Fall Booknotes

“This cookbook is unabashedly PNW to its core, from the cutting boards carved from native Myrtlewood trees to the mushrooms that pop up in soup, risotto, and pizza. Unlike most cookbooks, Barton’s recipes read more like an actual book; each dish spans multiple pages with paragraphs in the place of ordered steps. Barton’s conversational tone is certainly homey, as is the food itself.”
Seattle Met

‘The recipes in the book are flavorful, easy-to-prepare, and attractive to serve.”
Epicurus

“Barton writes as if he were standing in the kitchen with you, offering cooking tips within the recipes.”
The Register-Guard

“…devoted to Northwest ingredients”
Willamette Week

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