Mother's Best: Comfort Food That Takes You Home Again; 150 Favorites from Mother's Bistro & Bar

Mother's Best

Comfort Food That Takes You Home Again; 150 Favorites from Mother's Bistro & Bar

By Lisa Schroeder; Danielle Centoni
(Taunton Press, Hardcover, 9781600850172, 400pp.)

Publication Date: November 2009

Categories: Regional & Ethnic - International

Description

There's nothing like a home-cooked meal made with love, which is just what Lisa Schroeder serves in her wildly popular Portland, Oregon, restaurant, Mother's Bistro & Bar. The menu is filled with comfort food that fills the stomach and the soul. And Lisa has invited mothers from all over America and the world - Hungary, Peru, Ireland, Greece, Spain, France, India, and Italy - to add their hearty and heartfelt dishes to her customers tables. Bursting with both kitchen and life wisdom, Mother's Best gathers 175 inviting recipes that range from appetizers, soups, and salads to main courses, sides, breakfast foods, sandwiches, and desserts and baked goods. Mother's Best is the cookbook for those who yearn for uncomplicated and uncommonly good food straight from mother's oven.

About the Author

Lisa Schroeder is the chef/owner of Mother’s Bistro & Bar and Mama Mia Trattoria in Portland, Oregon. Schroeder’s award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit. She makes her home in Portland, Oregon.

Praise For Mother's Best…

“Beautifully and warmly photographed, this cookbook is about real, delicious, home-cooked food.” --Alice Waters, Chez Panisse

"Anyone who's waited in line for a table at Mother's Bistro & Bar on Southwest Stark for Sunday brunch should pounce on this book. It reveals many of the restaurant's most popular dishes, plus some from Mama Mia Trattoria, Schroeder's other eatery right next door, as well as recipes from moms whose cooking has been featured at Mother's through the years. Don't assume that all this maternal instinct spells stodgy food: Inside this book a smart, trained chef is at work." --The Oregonian

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