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The Myrtlewood Cookbook

Stemming from an underground supper club, this locally produced cookbook--which was funded by a Kickstarter campaign and sold out its first printing--is just the sort of inspired creation that could only have come from Portland, Oregon. This is beautiful home cooking with strong Pacific Northwest influences, photographed in and around a home kitchen in real time. Andrew Barton has co-run Secret Restaurant Portland (a monthly supper club) for over six years. A preschool teacher by day, Andrew is a culinary autodidact-having spent no time in a restaurant kitchen-who has invested time, passion, and intent to learn and practice the art of cooking. He grows a full kitchen garden, absorbs the influence of such masters as Nigel Slater, Mollie Katzen, and Deborah Madison, and develops his own recipes inspired by his close friends, his travels, and his family history. The results are inspired, original, and charming. Andrew has a highly tuned food sense, and he expresses his invitingly casual but intentional way in the kitchen in each and every recipe. You will gain nearly as much from reading these recipes as from cooking them.
Product Details

About the Author

ANDREW BARTON is a preschool teacher by day. He has co-run Secret Restaurant Portland since 2010,aputting on dinners for 15 to 60 people, themes and style varying upon location and inspiration.aHe also curates, edits, designs, and letterpress prints a series of books under the name Two Plum Press.a a a PETER SCHWEITZER is a freelance photographer who has captured the mood of Secret Restaurant Portland since 2012.aFor over ten years he worked on a continual documentary project, photographing a moment from his life every day between 2006 and 2017.


"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 ( "[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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