The Myrtlewood Cookbook: Pacific Northwest Home Cooking

“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

The Myrtlewood Cookbook brings forth 100 recipes that amplify the tastes, colors, and textures of summer tomatoes, fall mushrooms, winter roots, and spring greens. Whether you are inspired to make Nettle Dumplings in Sorrel Broth, Candied Tomato Puttanesca, or Russet/Rye Apple Pie, be prepared to swoon under the spell of Myrtlewood.*   *The Myrtlewood tree is found on the same ground as fiddlehead ferns, nettles, and other wild foods characteristic of the Pacific Northwest. The plates, bowls and cutting boards carved from Myrtlewood shown in this book connect to the land where this cookbook was created.. After hosting dinners for five years, a culinary style emerged that reflected his practical approach to cooking: accessible recipes alive with flavor, lovely on the plate and the palate. Experience beautiful home cooking that takes its cues from the kitchen gardens and forest harvests of the Pacific Northwest. Andrew Barton and his friends run Secret Restaurant Portland, a monthly supper club. You will gain nearly as much from reading these recipes as from cooking them

ANDREW BARTON is a preschool teacher by day. He has co-run Secret Restaurant Portland since 2010, putting on dinners for 15 to 60 people, themes and style varying upon location and inspiration. He also curates, edits, designs, and letterpress prints a series of books under the name Two Plum Press.      PETER SCHWEITZER is a freelance ph