Toro Bravo

Toro Bravo

Stories, Recipes, No Bull, Or, The Making, Breaking, and Riding of A Bull

Book - 2013
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"At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant's recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef."-- Publisher's description.
Publisher: San Francisco : McSweeney's, [2013]
Copyright Date: ©2013
ISBN: 9781938073571
1938073576
Branch Call Number: 641.5946 G668t 2013
Characteristics: 321 pages : color illustrations ; 24 cm
Additional Contributors: Crain, Liz - Author
Authors: Gorham, John (Chef)
Title: Toro Bravo
stories, recipes, no bull, or, The making, breaking, and riding of a bull
Publisher: San Francisco : McSweeney's, [2013]
Characteristics: 321 pages : color illustrations ; 24 cm
Statement of Responsibility: John Gorham & Liz Crain ; photographs by David L. Reamer
Notes: Includes indexes
Contents: TB stands for trailblazing
Mom
Helen
Gene
Granddad Gordon
Mickey Spillane
Bill Hatch
There's no place like PDX
The pink house
Anything was possible
By any means necessary
Team Ron!
Chickenshit Mills
A "Spanish" restaurant
Ruby
Toro Bravo rules
Always share
Always hustle
If your lights go out
Work harder, play harder
Four days on, three days off
The makeout room
The kitchen
Ready, set, cook
Country crock of shit
Solid gold ingredients
Tools of the trade
Recipes
Pinchos
Roasted spanish nuts
Almonds poached in olive oil
Bacon-wrapped dates
Sheep cheese balls with rose petal harissa
Tomato bread; the BLT; Charred bread with nettles and fromage blanc; Chanterelles in sherry cream
Spring onions with salbitxada
Padron peppers
Octopus à la plancha
Butter lettuce salad
Gazpacho
Groundwork greens
Radicchio salad
Potato salad
Fennel salad
Avocado salad
Tapas
Salt cod fritters
Tortilla espanola
Fried anchovies, fennel, and lemon
Chili shrimp à la plancha
Boquerones with toasted bread and piperade
Potatoes bravas
Seared cauliflower with salsa verde
Sautéed spinach with pine nuts and golden raisins
Chard with eggs
Butter-braised turnips with mojo picon
Harira: lamb and lentil stew
Grilled asparagus
Sautéed brussels sprouts with bacon sherry cream
Grilled corn with cilantro pesto
Charcuterìa
Equipment and resources
The professional charcuterie series
French kisses
Chorizo
DIY meat curing setup
Sherry chicken-liver mousse
Duck-liver mousse terrine
Pork rillettes
Bacon
Merguez sausage
Coppa steak
Raciones
Squid ink pasta
Spicy octopus and prawn stew
Scallops
Halibut cheeks
Advice for cooking seafood
Moroccan tuna with couscous
Harissa-stewed butternut squash
Hand-cut noodles
Ruby's noodles
Braised lamb with apricots and coriander
Smoked pork shoulder sandwich
Drunken pork
Moorish meatballs
Oxtail croquettes
Squash dumplings
Lamb ragu with eggplant
Moorish lamb chops
Chicken with jamón and manchego
How to break down a chicken
Chicken and clams cataplana
Bacon manchego burger
Paella
Rabbit fideos
Cocktails
Jerez negroni
Flor de caña fix
Toro martini
Pepino
The basque kiss
To your health
Limoncello
Casa rita
Venus 75
Botellazo
Red sangria
White sangria
Breakside Brewery's Toro Red
Fundamentals
Preserved lemons
Pickled beets
Pickled zucchini
Vanilla extract
Romesco
Salbitxada
Sofrito
Mojo picon
Tapenade
Three-Chili Purée
Piperade
Pisto Manchego
Aioli
Salsa verde
Chicken/fideos stock
Orange marmalade
Marinated olives
Tomato sauce
Béchamel
Desserts
Chocolate almonds
Olive oil cake
Baked-fruit clafoutis
Panna cotta
Caramel sauce
Crepes
Lemon curd
Hazelnut ice cream
Summary: "At the heart of Portland's red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn't begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant's recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef."-- Publisher's description.
Additional Contributors: Crain, Liz - Author
ISBN: 9781938073571
1938073576
Branch Call Number: 641.5946 G668t 2013
Copyright Date: ©2013
Subject Headings: Toro Bravo (Restaurant) Restaurants Oregon Portland Cooks Oregon Portland Cooking, Spanish
Genre/Form: Cookbooks
Topical Term: Restaurants
Cooks
Cooking, Spanish
LCCN: 2013454942
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Opinion

From Library Staff

The Toro Bravo cookbook is an honest look behind the scenes: from John Gorham's birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather's crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also inclu... Read More »

The new Toro Bravo cookbook takes a look at John Gorham’s formative years and the experiences that lead to the creation of the Portland based Spanish style restaurant.


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