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Danielle Centoni is a James Beard Award-winning food editor and writer. She was the food editor for theOakland Tribunebefore moving to Portland where she covered food forThe Oregonian. She was also the senior editor forImbibemagazine and editor ofEater Portland.She develops recipes for brands and national publications including Weber,Better Homes and Gardens, and is a regular freelance writer forThe Kitchn,Rachael Ray Every Daymagazine,EatingWell, andBon Appetit. She is the coauthor ofMother's Best- Comfort Food That Takes You Home Again(Taunton, 2009);The Sugar Cube- 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet(Chronicle, 2012); and the author ofPortland Cooks- Recipes from the City's Best Restaurants and Bars(Figure 1, 2017).
Plenty of us grew up with fried rice as the ultimate way to make leftovers tastier--throw that day-old pork chop in the mix and voila! This cookbook takes the thrifty, tasty meal to the next level with fifty variations on the original. Fried rice with flavors as varied as Mediterranean, Indian and Hawaiian will have you returning to the pages again and again. --1889, Washington's Magazine
Matcha at Home
Over 50 Drink and Food Recipes
Hardback
$29.99
Not in-store but you can order this
Vegetables the Italian Way
Turning Simple and Fresh into Extraordinary...
Hardback
$59.99
Not in-store but you can order this
