Thyme and the River: Recipes from Oregon's Steamboat Inn
Thyme and the River: Recipes from Oregon's Steamboat Inn is a memorable hotel cookbook. Described as a "magical inn," The Steamboat Inn incorporates the best of both the traditional fishing camp cooking along the river and the new and healthy approaches to preparing fresh meals.
Format: Hardcover with dust jacket, 144 pages
Publisher: Graphic Arts Center Publishing Company
Author: Sharon Van Loan and Patricia Lee
Description: Located in southern Oregon, high on the bank above the North Umpqua River, the Steamboat Inn caters to world-class fly-fishermen, discerning travelers, and people who want to just get away from it all. These dinner recipes by Sharon Van Loan and Patricia Lee range from Chevre Tart to Spinach and Bacon Salad, from Marinated Pork Tenderloin, Glazed Onions, and Wild and Brown Rice Pilaf to Zucchini and Three-Pepper Stir-Fry, Sesame Bread, and Filbert Roulade.
A cookbook that is more than a cookbook, Thyme and the River shares original recipes as well as cooking tips by Sharon and Pat -- and much more. Poetry by Peter Coyne, written to accompany Dan Callaghan's photographs of the North Umpqua River and Steamboat Inn, is followed by a fascinating history of the area and the Inn by Mark Hoy. Food photography by E. J. Carr provides examples of each course. The seven recipe sections include introductory remarks by Pat and Sharon with Mark Hoy, and original drawings by John and Judy Waller.
Describing the Inn's magical character and personality, Sharon and Pat bring the home cook into the Inn's warm atmosphere to learn from these two master chefs. Whether one is a gourmet chef, a novice cook, or an avid fly-fisherman, Thyme and the River offers something for everyone.
Condition: Good condition.
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