Companion cookbook to the Public Television series. This book follows the adventures of Chefs A' Field across the country, highlighting the recipes featured on the popular public television series. Praised by Julia Child for its "wonderful and refreshing focus," this new tour-de-force cooking series takes us on a glorious culinary journey, exploring the vital relationship between top chefs and their food sources and tracing the origins of great meals from the forests, farms and waters of America. 
Featuring creations from twelve nationally recognized chefs, the Chefs A' Field cookbook contains twenty-seven recipes made with fresh, seasonal ingredients combined in exciting ways. More than just a cookbook, sections on the chefs, farmers, organics, produce shopping and seafood are also included.

Chefs A' Field Cookbook

Stitt, Frank

Schreiber, Cory

O’Connell, Patrick

Des Jardins, Traci

Cookbooks, Food & Wine

Channel 9 Corp

Chef Cory Schreiber opened the Wildwood restaurant in Portland five years ago and has rapidly become a leading figure in the region's bustling culinary scene -- winning the James Beard Award in 1998 for Best Chef: Pacific Northwest. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. With its lavish food and landscape photography, inspired recipes, and passionate personal narrative, Wildwood presents the dishes that have earned Mr. Schreiber national acclaim, and offers a window into the source of his creativity.

Wildwood: Cooking from the Source in the Pacific Northwest

Schrieber, Cory

Regional & International

Ten Speed Press+

James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker &amp; Spice, to showcase the freshest fruit available amidst a repertoire of nearly 75 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, pies, and more. An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. Whether you’re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites.

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More [A Cookbook]

Richardson, Julie

Cooking by Ingredient

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Books by Schreiber, Cory