Toro Bravo: Stories. Recipes. No Bull.
Purchase from Powell's Books,
Barnes & Noble, Amazon,
and directly from McSweeney's.

Food Lover's Guide to Portland
Purchase the second edition from Powell's Books, Hawthorne Books, Amazon, Barnes & Noble, IndieBound or from your favorite local bookstore. If you're a bookseller check out PGW.

WRITING

Books

Toro Bravo: Stories. Recipes. No Bull., McSweeney's Books, Fall 2013

Book description: Readers can look forward to 100 Toro Bravo recipes along with essays on everything from Toro Bravo's unique take on service, to the restaurant's playful take on advertising, and Gorham's travels throughout Spain. It will celebrate the beauty of wild, loud and deeply social Spanish tapas cuisine and the culture and therefore beauty of wild, loud and deeply social Toro Bravo.

"Having gone to high school in Spain, some of my most vivid food memories are conjured by Spanish flavors. Gorham's dishes are not replicas of those in Barcelona or San Sebastian but their flavor and sensibility are as Spanish as anyone's. These guys (and their stories) make Portland one of the most exciting restaurant cities in the world today."
— Mario Batali

"John Gorham is a chef with a unique personality; he is magic. In his book Toro Bravo, he puts all his passion and soul into sharing Spanish cuisine with Americans. I'm certain both professional chefs and home cooks will love it."
— Ferran Adrià, head chef at ElBulli

"John Gorham seemingly mind-reads what we want to eat: comfort and craft popping with salty, sweet, spicy flavors. No one better translates Portland's raging gustatory desires and DIY spirit. This book captures the joy of Toro Bravo; all heart, no bull."
— Karen Brooks, author of The Mighty Gastropolis

"Here in Portland, Toro Bravo carves an uncommon niche—simultaneously adventurous and comforting. This cookbook, like the restaurant itself, tells the story of one restless spirit's search for home. These are recipes you'll want to both cherish and share."
— Carrie Brownstein, creator of Portlandia

"I've known John Gorham for over a decade, since I first got to town and he turned me down for a job. Since that fateful rainy morning, we've cooked together, confided in each other, commiserated (read: partied) together, and grown up significantly. Toro Bravo is the greatest expression of who John really is: nostalgic, spirited, brutally honest, fun as hell, and one of Portland's all-around-greatest chefs. The Toro Bravo cookbook captures his vision, ferocity, determination, and hilarity."
— Jason French, chef-owner Ned Ludd

"So many of my Portland friends have recommended that I eat at Toro Bravo, over the years, that I couldn't ignore their suggestion. I've loved the restaurant's many ferments, amazing food, and entire aesthetic. In the Toro Bravo cookbook, Chef John Gorham, collaborating with writer Liz Crain, has not only made the flavors of Toro Bravo accessible to home cooks with excellent, easy-to-follow recipes, but shared fascinating stories of his journey to the helm of some of Portland's best restaurants. This book is filled with culinary inspiration."
— Sandor Ellix Katz, Wild Fermentation and The Art of Fermentation

"You're gonna love this cookbook. Toro Bravo brought something special to Portland when it opened, and still does: easy-to-love, Spanish-style food in a non-fussy atmosphere."
— Stephen Malkmus, Stephen Malkmus and the Jicks

"Toro Bravo is so much more than a cookbook (though it does a damn fine job of being just that). It's a passionate story of how one great chef found his way by following his heart and trusting his gut. It's a moving memoir and a gastronomic map. It's a practical guide and a culinary cri de coeur. It's the book I'm going to press into everyone's hands."
— Cheryl Strayed, author of Wild

"Toro Bravo is the amazing story of a man's life and the building of a great restaurant. I loved it."
— Gus Van Sant

"The Toro Bravo cookbook is unique in its storytelling: John's personal story, the stories of the restaurant's evolution, the stories behind the recipes. Toro Bravo's magic lies in its ability to seamlessly merge the art of cooking with the commerce of dining: these are small plates, with big ideas."
— Andrew Zimmern, co-creator and host of Bizarre Foods

Food Lover's Guide to Portland, Second edition Hawthorne Books, September 2014

Book description: For residents and visitors alike, Food Lover's Guide to Portland is a road map to finding the best of the best in America's favorite do-it-yourself foodie mecca. Navigate Portland's edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. This book is the indispensable guide to it all. In the second edition, readers get 30+ new full listings, 150+ new businesses, a new food cart chapter by food cart expert Brett Burmeister, and Hispanic Market section from food writer and Mi Mero Mole owner Nick Zukin. Whether you've lived in Portland your entire life, are visiting for business or pleasure, or are a hungry transplant — this book will help you find all that is delicious in Portland.

"An astoundingly comprehensive guide to Portland food. Crain has unearthed numerous gems in the nooks and crannies of Portland..."
— Tami Parr, author of Artisan Cheese of the Pacific Northwest

"Indispensable...Crain's book celebrates the local food scene through hundreds of listings and profiles of Portland producers, purveyors, distillers, bakers, food carts, CSAs, farmers markets and beyond."
— Ashley Gartland of The Oregonian

"NWBL is hungry, thanks to Liz Crain. We want her to take us on an eating tour of Portland, hitting all the markets and carts and cafes she writes about in Food Lover's Guide to Portland..."
— Jamie Passaro of Pacific Northwest Booksellers Association

More than just a restaurant guide...contains profiles and interviews with the folks...producing the high-quality ingredients that are largely responsible for putting this little foodie mecca on the map.
— Megan Zabel of Powell's Books

"A just-bigger-than-pocket-sized compendium of the PDX eating scene that's sure to resonate with the minds, hearts, and bellies of us all."
— Mike Thelin of Portland Monthly

Food

Cream of the Crop, Edible Portland, Fall 2014
Writing the Toro Bravo cookbook, Culinate, November 2013
Top Ten Portland Restaurants, The Guardian, May 2013
Spring Ferments, Mix Magazine, April 2013
John Gorham's Kitchen, Mix Magazine, February 2013
Chong's Kimchi, Mix Magazine, January 2013
Portland Garagistes, The Oregonian, October 2012
Asian Chef's Cooking Tips, Mix Magazine, January 2013
Portland Zagat, Zagat, January 2013
Food Junkie Gift Guide, Willamette Week, November 2013
Mint story, Edible Portland, Winter 2011
North Williams Ave., VIA Magazine, July/August 2011
Portland Food Rules, Cooking Light, May 2011
America's Best Food Regions, Budget Travel, May 2011
Portland Food, Portland Woman Magazine, May 2011
Word of Mouth: Liz Crain's Best of Portland, Daily Meal, February 2011
A GMO Primer, Culinate, October 2010
Fruit for All, Edible Portland, Fall 2010
Meet the Meatmen, Willamette Week, July 2009
Frozen Treats, Willamette Week, June 2009
Kitchen Ink, Portland Monthly, February 2009
Pickling, Culinate.com, August 2008
Duck Eggs, Portland Tribune, February 2008
Meriwether's Restaurant Farm, Portland Tribune, February 2008
Rabbit, Portland Tribune, January 2008
Bison, Portland Tribune, January 2008
Burdock, Portland Tribune, January 2008
Ginseng, Portland Tribune, December 2007
Horseradish, Portland Tribune, December 2007
Carrots, Portland Tribune, November 2007
Corn, Portland Tribune, September 2007
Tomatoes, Portland Tribune, September 2007
Fennel, Portland Tribune, August 2007
Celeriac, Portland Tribune, December 2006
Persimmon, Portland Tribune, November 2006
Tofurky, Portland Tribune, November 2006
Lamprey, Portland Tribune, June 2006
Daikon, Portland Tribune, June 2006
Backyard Chickens, Portland Tribune, March 2006
Wasabi, Portland Tribune, July 2005

Drink

Tempranillo and Tapas, Oregon Wine Press, February 2013
Jan-March Wine Cellars, The Oregonian, November 2012
Biodynamic Oregon Wine, Willamette Week, November 2011
DIY Wine, Willamette Week, June 2009
Doug Fir Eau de Vie, Spooning, October 2008
Soda, Northwest Palate, May/June 2008
Sub Rosa Spirits, Portland Tribune, April 2008
Portland Spirits, Northwest Palate, November/December 2007
Mead Spirits, Portland Tribune, November 2007
Hard Cider, Edible Portland, Fall/Winter 2006
Grappa, Portland Tribune, December 2005
Kombucha, Portland Tribune, September 2005

Reviews

Soluna Grill, Willamette Week, April 2010
Alu, Willamette Week, November 2009
Vintage Cocktail, Willamette Week, December 2009
Portobello Vegan Trattoria, Willamette Week, October 2009
Al Forno Feruzza, Willamette Week, July 2009
Metrovino, Willamette Week, July 2009
Chez Joly, Willamette Week, April 2009
EaT's Oyster Bar, Willamette Week, March 2009
Radio Room, Willamette Week, February 2009
Evoe, Willamette Week, November 2008
Nasca, Willamette Week, October 2008
Belly, Willamette Week, September 2008
Bar Avignon, Willamette Week, August 2008
Casa de Tamales, Willamette Week, June 2008
Good Neighbor Pizza, Willamette Week, May 2008
Little Red Bike, Willamette Week, January 2008
Miss Delta, Willamette Week, December 2007
E'Njoni, Willamette Week, November 2007
Podnah's, Willamette Week, January 2007
Kenny and Zuke's, Northwest Palate, January/February 2008
Biwa, Northwest Palate, July/August 2007
Pizza in Portland, Northwest Palate, May/June 2007

Culinary Adventures

Portland Kraut Collective Makes Sauerkraut Communal, Edible Portland, Fall 2009
Guaro, Imbibe, September/October 2008
Clamming, Willamette Week, June 2008
Turkey in the Hole, Northwest Palate, November/December 2007
Wilson Ranches Retreat, Northwest Palate, July/August 2007
Doug Fir Eau de Vie, Northwest Palate, November/December 2006
Seaweed Trip John Kallas, Portland Tribune, July 2005

Interviews

Hawthorne Books, Late Night Library, August 2012
Joe Sacco, The Progressive, July 2011
Lisa Weasel pt. 1, Cooking Up a Story, March/April 2011
Lisa Weasel pt. 2, Cooking Up a Story, March/April 2011
Lisa Weasel pt. 3, Cooking Up a Story, March/April 2011
Lisa Weasel pt. 4, Cooking Up a Story, March/April 2011
Lisa Weasel pt. 5, Cooking Up a Story, March/April 2011
Sandor Ellix Katz, The Sun, May 2010
Lisa Weasel: Inside Food Fray, Oregon Humanities, Summer 2009
Elizabeth Henderson, Culinate, June 2008
Joe McGarry, Culinate, November 2007
Jeffrey Roberts, Culinate, October 2007
Steve McCarthy, Culinate, June 2007
Sandor Ellix Katz, Culinate, April 2007
Linda Ziedrich, Portland Tribune, August 2005
Dave DeWitt, Portland Tribune, June 2005

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