The companion cookbook to the hit show Portlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein, with 50 delicious recipes for every food lover, freeman, organic farmer, and food truck diehard.

Food Plays a very special role in Fred Armisen and Carrie Brownstein's award-winning satire Portlandia. Here are recipe fro the dishes that define the show, from cult-raised chicken and Stu's stews to pickled veggies and foraged green salads. Complete with new full-color finished food photographs and illustrations, humorous stories and sidebars from the lovable food-obsessed Portlandia characters (such as Mr. Mayor, Peter and Nance, and Colin the chicken), and advice on how to choose a bed and breakfast and behave at a communal table, this is a funny cookbook--with serious recipes (from  Grace Parisi)--for anyone who loves food. And yes, the chicken's local. 

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From summer's light and fresh flavors to winter's warm and savory comforts, "Summer/Winter Pasta" gives pasta lovers 70 recipes that take full advantage of the changing availability of produce in the markets. Illustrated throughout with color photos, this book presents a celebration of the seasonal kitchen and the way healthy cooks want to eat today.

For those not too lulled, or busy lolling, for a little learning, Grace Parisi points out unexpected culinary affinities in GET SAUCY: Make Dinner a New Way Every Day With Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, and More.  In a book full of concise recipes and expert tips, she turns a good idea into a useful kitchen reference. (How can you resist a whole chapter on dessert sauces, with hot fudge as the warmup?)

Corby Kummer, Summer Reading, The New York Times Best Cookbooks, 2005


“Grace Parisi lets loose with every big flavor known to the culinary world to create savory, sexy, and saucy dishes.“

Bobby Flay, author of Bobby Flay Cooks American, chef at      Mesa Grill and Bolo Restaurant & Bar, and host of the  Food    Network’s Hot off the Grill with Bobby Flay.

“A chicken is a chicken is a chicken, but served with a compound butter or a barbecue, stir-fry, or dipping sauce, it can appear daily on your table as a new, exciting, and distinctive dish. In this extensive and thorough book, Grace Parisi gives you the means to infinitely diversify your menus and enliven your old favorites with enticing new flavors.“

Jacques Pepin, chef, author ofJacques Pépin Celebrates, and host of public television cooking shows