License to Cook Oregon Style features recipes that use foods from the fields, waters, orchards, and fertile valleys of Oregon. One of the most topographically diverse states, Oregon’s bounty of produce is equally diverse. Snow-capped mountains, deserts, fertil valleys, waterfalls, canyons, volcanoes, and rivers make up Oregon’s spectacular beauty. More than just a feast for the eyes, the wines are world class, seafood is abundant, Oregon fruits are famous, and the dairy products are delectable. Some of the specialties featured are hazelnuts, blueberries, apples, raspberries, pears, cranberries, peaches, cheeses, poultry, beef, lamb, seafood, mushrooms, and more. Consider such mouth-watering recipes as Sage-Grilled Halibut with Nectarine Sauce, Mushroom-Vegetable-Egg Delight, Cheddar Apple Dandy, Leg of Lamb, Hazelnut and Sun-Dried Tomato Pesto, and Blueberry Buckle. The full-color cover features a pictute of Mount Hood by Larry Geddis of Gresham, Oregon. Line art by Diane Heusinkveld is throughout the book. Famous sites and attractions of Oregon are highlighted in a 12 page section.
