Wow. It's been two months since pub. date and we could not be happier with how well received Toro Bravo: Stories. Recipes. No Bull. has been! Thank you, thank you, thank you to everyone who is reading it, cooking from it, talking about it and enjoying it. After spending two and a half years putting it together we're so happy to have and hold it ourselves. In fact, I cooked from it twice last week -- some friends and I cooked the Harissa-Stewed Butternut Squash and over the weekend I zested up a batch of Toro's Limoncello. It's pretty crazy grabbing my very own cookbook from the kitchen shelf and cooking from it. I'll never get over the magic of that.
In the past several weeks we've had all sorts of great media and coverage for the book so I thought I'd include a round-up here of some of our favorites. Media is wonderful but so is good old word of mouth. So thank you to the writers, editors and producers etc. of these media outlets as well as to all of you who have helped spread the word to friends and family about our book. It means a lot to us.
Largehearted Boy playlist from the book and review:
"Toro Bravo is as much memoir as cookbook, even though it contains 95 recipes from the famed Portland restaurant. This is the story of chef John Gorham, and how his passion for food shaped his life. Gorgeously produced, well-written, and filled with stunning photographs, this is one of the year's finest food books."
The Daily Beast with John and my cookbook picks:
"Here are some cookbooks that John and I won’t lend you. We love them too much. Get your own damn copies."
Food52 Genius Recipe of the week: "After this salad has served you through the holidays, as the foil to all your rich celebratory indiscretions, these are tricks you can keep at hand year-round. Try it with buttery new lettuces and lighter vinegars in spring, in summertime slaws and fall disbursements of kale. This can be your January cleanse, or your Valentine's splurge -- depending on how heavy-handed you are with the Manchego. But resist the impulse to add noise. Everything you need is right here. You just need to know how to find it."
Eater's 21 Essential Cookbooks 2013:
"The first thing you'll notice about Toro Bravo — besides its bright yellow cover — is that the recipes don't start for a good 90 pages. What you have first is pages and pages of back story, both of chef John Gorham and his Portland tapas restaurant Toro Bravo, as well as food philosophizing and general cooking intel. In addition to that first section and the recipes for tapas large and small, the layout and art direction here is a major draw. When was the last time a cookbook looked so modern and refreshing? The influence of former-Lucky Peach publisher McSweeney's is strongly felt on these pages and I hope cookbooks in general veer toward more color, more photos, and more user-friendliness. Perhaps a follow-up Tasty n Sons book is in order?"
Late Night Library review:
"One of the highlights of the book is its consistently authentic tone. The first person narratives and headnotes are actually written in a voice that sounds like a real chef, not a cheerful writer paraphrasing one. The sentences are curt, clipped, and brutally honest: 'I’m not gonna lie, this recipe is a pain in the ass.' And yet, hilarious and touching all at once...Gorham and Crain manage to braid together their work so it is impossible to distinguish between writers. Their voices meld together seamlessly; it’s almost as if their conversations have been directly transcribed from long dinners with plenty of drinks and food flowing between them...John Gorham and his crew manage to inject soul into every single dish at Toro Bravo, and the book demonstrates how much detail, history and thought go behind every plate you’re passed. While the recipes are inspirational on their own, you also can’t help but ignite a craving to visit the restaurant, too."
Late Night Conversation podcast:
"This week, Paul meets up with John Gorham and Liz Crain at Toro Bravo, a Spanish inspired tapas restaurant in Portland, Oregon. Liz and John are the co-creators of the recently released cookbook, Toro Bravo: Stories. Recipes. No Bull (McSweeney’s, 2013). Conversation topics include: the beauty of open book people and tight knit collaborations, John and Liz’s culinary trip to Spain, the benefits and consequences of throwing a party every night, and the potential need for an “art guard” at the Toro Bravo restaurant in Northeast Portland."
Live Wire Radio interview: