A Chef's Bounty

A series of cookbooks that captures the character and complexity of Oregon, A Chef’s Bounty was created in the spirit of celebration and collaboration. Recipes are provided by those who know the story of Oregon’s bounty best: chefs, restaurants, and vintners across the state. Photography is provided by Rick Schafer, fifth-generation Oregonian, and an internationally published scenic and culinary photographer. Chef Bill King’s easy style and 30-plus years of culinary expertise provide a
cohesive voice for the books. The series, published by Arnica Publishing, are interactive, state pride books, which are equally at home on the coffee table and in the kitchen.

We invite you to taste the goodness of Oregon’s agricultural bounty through simple and sophisticated recipes from across the state with the Chef’s Bounty series of cookbooks.

A Chef's Bounty

A Chef’s Bounty: Celebrating Oregon’s Cuisine, the first cookbook in the Chef’s Bounty series (released in Fall 2007) offers readers an invitation to bring the agricultural bounty of Oregon into their kitchens. The cookbook celebrates Oregon chefs and restaurants committed to using Oregon agricultural products and bringing a seasonal, local menu to the table.

by William King
Photography by Rick Schafer

Retail Price: $29.95
ISBN-13 978-0-9794771-0-2

The Vintner's Kitchen

The Vintner's Kitchen: Celebrating the Wines of Oregon, the second cookbook in the Chef’s Bounty series, celebrates the pioneering spirit displayed by our regional wineries and vintners in their quest to produce phenomenal, award-winning wines. A select number of local wines are paired with regional food in this cookbook that encourages readers to bring Oregon wines into their homes. Chef Bill King narrates the story of one of the area’s best-known and most successful products, and photographer Rick Schafer provides culinary and scenic photography. Recipes include a variety of vintners’ family recipes, participating restaurants’ recipes, and recipes provided by Chef King. The different varietals of Oregon wine, with pinot noir in a place of prominence, are introduced to a national readership alongside the region’s celebrated cuisine.




A series of cookbooks that captures the character and complexity of Oregon, A Chef’s Bounty was created in the spirit of celebration and collaboration. Recipes are provided by those who know the story of Oregon’s bounty best: chefs, restaurants, and vintners across the state. Photography is provided by Rick Schafer, fifth-generation Oregonian, and an internationally published scenic and culinary photographer. Chef Bill King’s easy style and 30-plus years of culinary expertise provide a cohesive voice for the books. The series, published by Arnica Publishing, are interactive, state pride books, which are equally at home on the coffee table and in the kitchen. We invite you to taste the goodness of Oregon’s agricultural bounty through simple and sophisticated recipes from across the state with the Chef’s Bounty series of cookbooks. A Chef's Bounty A Chef’s Bounty: Celebrating Oregon’s Cuisine, the first cookbook in the Chef’s Bounty series (released in Fall 2007) offers readers an invitation to bring the agricultural bounty of Oregon into their kitchens. The cookbook celebrates Oregon chefs and restaurants committed to using Oregon agricultural products and bringing a seasonal, local menu to the table. by William King Photography by Rick Schafer Retail Price: $29.95 ISBN-13 978-0-9794771-0-2 The Vintner's Kitchen The Vintner's Kitchen: Celebrating the Wines of Oregon, the second cookbook in the Chef’s Bounty series, celebrates the pioneering spirit displayed by our regional wineries and vintners in their quest to produce phenomenal, award-winning wines. A select number of local wines are paired with regional food in this cookbook that encourages readers to bring Oregon wines into their homes. Chef Bill King narrates the story of one of the area’s best-known and most successful products, and photographer Rick Schafer provides culinary and scenic photography. Recipes include a variety of vintners’ family recipes, participating restaurants’ recipes, and recipes provided by Chef King. The different varietals of Oregon wine, with pinot noir in a place of prominence, are introduced to a national readership alongside the region’s celebrated cuisine.		»Join Oregon's producers through a day of collecting and preparing Oregon's bounty