Garpe Diem Books`" FOR IMMEDIATE RELEASE Contact

GarpeDiem Books'"
" Sei z e the D aYMak e the m os t ot' oppor tuni ti es
r oi th book s ! "
FOR IMMEDIATE RELEASE
Contact: GregMowery
GregMowery Public Relations
503-477-4832
[email protected]
THE OREGONIAN TO PUBLISH FIRST COOKBOOK BASED ON THIRTY
YEARS OF FOODDATRECIPESTHIS F'ALL
TheOregonien'spopularFOODDAYsectionis publishedeveryTuesdayandwill
celebrateits 30tranniversaryin January2013. Marking this eventis the publicationof
TIIE OREGONIAN COOKBOOK: Best Recipesfrom FOODDAY, which will be
CarpeDiem Books in October2012. KatherineMiller,
producedby Portland-based
FOODDAY's curent editor, will alsoedit this new cookbook"curatingthis collection of
recipes,many of which havebeenchosenby the loyal readersof TheOregonian.
A roundupof notablefeaturesfor this cookbookincludes:
.
360 recipes,from appetizersto dessertswith 36 pagesof full color photographs.
o { foreword from Wildwood foundingchef Cory Schreiber.
A specialcollection of recipesfrom the Portlandarea'smost influential chefs,
including Philippe Boulot, GregHiggins,Naomi Pomeroy,Vitaly Paley,Andy
Ricker, GabrielRucker,Lisa Schroeder,CathyWhims, andmany others.
A chapterdevotedto JamesBeard,a Portlandnativewhosemanycookbooksand
influential cooking in mid-20frcenturyAmericanlife madehim a culinary icon.
Beardosinfluential culinary awardshavehonoredmany of Portland'slocal chefs.
A resourcesectionon whereto find the bestof Oregon'sproduce,wines,beer,
cheese,andother locally sourcedartisanalfoods.
o'Wehavewantedto do a cookbookhereat TheOregonionfor manyyears,"saidPeter
Bhatia,editor of the newspaper."When CarpeDiem broughtus a proposalowe were
8136 Northwest Skyline Bouievard, Portland, Oregon 97229 . Phone: 503-286-0700 '
r os s @c ar pediem b o o k s . c o m ' w w w . c a r p e d i e m b o o k s 'c o m
Fax: 503-286-2584
delight€dto move forward to making it a reality. FOODDAYhaslong beenoneof our
mostpopularsectionsat TheOregonian,andIom sureour readerswill be thrilled to give
up their old clippedrecipes. At last therewill be a cookbookfor t}rern.o'
During KatherineMiller's twenty-twoyearsat TheOregonianshehaswritten
extensivelyon Oregonand Portland'semergenceasa major Americanculinary
destinatiorr"famousfor the quality of its local food products,aswell as a havenfor the
vital creativity of chefswho havecomehereto openrestaurantsthat haveeamedthem
nationalreputations."It's quite exciting to call TIIE OREGOI\IIAN COOKBOOK my
first cookbook. I think this will be a collection for which Oregonianswill havea feeling
of pride and ownership."
TIIE OREGOMAI\I COOKBOOK will be very visible this fall in local bookstores,
grocerystoresand otherretail outlets,andwill be supportedby a major advertising
campaigninThe Oregonianfrom OctoberthroughDecemberof 2012. KatherineMiller
will alsobe visible grving interviewsandautographingat variousretail locations. More
advertisinginThe Oregonianwill extendthe book'svisibility into January2013as
FOODDAY celebratesits 30s anniversary.
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