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At Wildwood, the popular Portland, Oregon, restaurant, chef Cory Schreiber cooks dishes closely tied to local foods of the Pacific Northwest. A fifth-generation Oregonian and fourth-generation restaurateur, he is devoted to the plump oysters of Yaquina Bay, wild mushrooms from the slopes of the Cascade Mountains, and juicy berries from the Willamette Valley--all recognized as world-class ingredients.

Wildwood the cookbook holds your attention in the kitchen and out. Schreiber shares his family's history, starting in 1864, when his great-grandfather settled in Oysterville. He describes his experience as a boy catching a 24-pound wild king salmon he could barely hold on the line, then explains why its firm flesh is prized and recommends poaching or grilling as the best ways to cook such firm-fleshed fish.

Through his recipes, Schreiber shows how to build on the glorious flavor found in the best-quality ingredients. His Tomato and Fennel Vinaigrette is based on Summer Tomato Sauce seasoned with garlic and fresh herbs. Olive Oil-Braised Bell Peppers use the Mediterranean technique of simmering vegetables in oil until they are meltingly tender. While Schreiber spotlights the foods of Oregon, cooks everywhere can emulate his respect for local ingredients and for the land and waters that produce them. --Dana Jacobi [via]