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Toro Bravo : stories, recipes, no bull, or, the making, breaking, and riding of a bull / John Gorham & Liz Crain ; photographs by David L. Reamer.

Gorham, John (Chef) (Author). Crain, Liz (Added Author).

Available copies

  • 2 of 2 copies available at Sage Library System. (Show)
  • 1 of 1 copy available at Hood River County Library District.

Current holds

0 current holds with 2 total copies.

Summary:

"At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant's recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef."--
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Hood River County Library 641.5946 GOR 2013 (Text) 33892100352401 Adult Non-Fiction Book None 05/05/2016 Available -

Record details

  • ISBN: 1938073576
  • ISBN: 9781938073571
  • Physical Description: 321 pages : color illustrations ; 24 cm
  • Publisher: San Francisco : Mcsweeney's, [2013]

Content descriptions

General Note:
Includes indexes.
Formatted Contents Note:
Machine generated contents note: TB Stands for Trailblazing -- Mom -- Helen -- Gene -- Granddad Gordon -- Mickey Spillane -- Bill Hatch -- There's No Place Like PDX -- The Pink House -- Anything Was Possible -- By Any Means Necessary -- Team Ronl -- Chickenshit Mills -- A "Spanish" Restaurant -- Ruby -- Toro Bravo Rules -- Always Share -- Always Hustle -- If Your Lights Go Out -- Work Harder, Play Harder -- Four Days On, Three Days Off -- The Makeout Room -- The Kitchen -- Ready, Set, Cook -- Country Crock of Shit -- Solid Gold Ingredients -- Tools of the Trade -- Recipes -- Pinchos -- Roasted Spanish Nuts -- Almonds Poached in Olive Oil -- Bacon-Wrapped Dates -- Sheep Cheese Balls with Rose Petal Harissa -- Tomato Bread; the BLT; Charred Bread with Nettles and Fromage Blanc; Chanterelles in Sherry Cream -- Spring Onions with Salbitxada -- Padron Peppers -- Octopus a la Plancha -- Butter Lettuce Salad -- Gazpacho -- Groundwork Greens -- Radicchio Salad -- Potato Salad --
Contents note continued: Fennel Salad -- Avocado Salad -- Tapas -- Salt Cod Fritters -- Tortilla Espanola -- Fried Anchovies, Fennel, and Lemon -- Chili Shrimp a la Plancha -- Boquerones with Toasted Bread and Piperade -- Potatoes Bravas -- Seared Cauliflower with Salsa Verde -- Sauteed Spinach with Pine Nuts and Golden Raisins -- Chard with Eggs -- Butter-Braised Turnips with Mojo Picon -- Harira Lamb and Lentil Stew -- Grilled Asparagus -- Sauteed Brussels Sprouts with Bacon Sherry Cream -- Grilled Corn with Cilantro Pesto -- Charcuteria -- Equipment and Resources -- The Professional Charcuterie Series -- French Kisses -- Chorizo -- DIY Meat Curing Setup -- Sherry Chicken-Liver Mousse -- Duck-Liver Mousse Terrine -- Pork Rillettes -- Bacon -- Merguez Sausage -- Coppa Steak -- Raciones -- Squid Ink Pasta -- Spicy Octopus and Prawn Stew -- Scallops -- Halibut Cheeks -- Advice for Cooking Seafood -- Moroccan Tuna with Couscous -- Harissa-Stewed Butternut Squash --
Contents note continued: Hand-Cut Noodles -- Ruby's Noodles -- Braised Lamb with Apricots and Coriander -- Smoked Pork Shoulder Sandwich -- Drunken Pork -- Moorish Meatballs -- Oxtail Croquettes -- Squash Dumplings -- Lamb Ragu with Eggplant -- Moorish Lamb Chops -- Chicken with Jamon and Manchego -- How to Break Down a Chicken -- Chicken and Clams Cataplana -- Bacon Manchego Burger -- Paella -- Rabbit Fideos -- Cocktails -- Jerez Negroni -- Flor De Cana Fix -- Toro Martini -- Pepino -- The Basque Kiss -- To Your Health -- Limoncello -- Casa Rita -- Venus 75 -- Botellazo -- Red Sangria -- White Sangria -- Breakside Brewery's Toro Red -- Fundamentals -- Preserved Lemons -- Pickled Beets -- Pickled Zucchini -- Vanilla Extract -- Romesco -- Salbitxada -- Sofrito -- Mojo Picon -- Tapenade -- Three-Chili Puree -- Piperade -- Pisto Manchego -- Aioli -- Salsa Verde -- Chicken/Fideos Stock -- Orange Marmalade -- Marinated Olives -- Tomato Sauce -- Bechamel -- Desserts --
Contents note continued: Chocolate Almonds -- Olive Oil Cake -- Baked-Fruit Clafoutis -- Panna Cotta -- Caramel Sauce -- Crepes -- Lemon Curd -- Hazelnut Ice Cream.
Summary, etc.:
"At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant's recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef."-- Publisher's description.
Subject: Toro Bravo (Restaurant)
Restaurants > Oregon > Portland.
Cooks > Oregon > Portland.
Cooking, Spanish

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