We strive to deliver the best value to our customers and ensure complete satisfaction for all our textbook rentals.
You can return your online books for any reason within our refund period – no questions asked.
Every order is available for express shipping, and return shipping is always free.
You'll be happy with the quality of your books (or we'll ship you another one on our dime).
You can extend your rental up to 14 days – at the same cheap daily rental rate.
If you decide to keep the book it will never cost more than the purchase price.
As always, you have access to over 5 million titles. Plus, you can choose from 5 rental periods, so you only pay for what you’ll use. And if you ever run into trouble, our top-notch U.S. based Customer Service team is ready to help by email, chat or phone.
Supplemental materials are not guaranteed for used textbooks or rentals (access codes, DVDs, workbooks).
The Oregonian Cookbook:Best Recipes from FOODDAY
The Oregonian Cookbook: Best Recipes from FOODDAY, is the Oregonian's first cookbook in over a century! This newest edition is a beautifully designed volume, celebrates and codifies the Oregon food culture with the emphasis, as always, on local. For almost 30 years the FOODDAY section of the newspaper has generated recipes that appeal to all levels of...
The Oregonian Cookbook: Best Recipes from FOODDAY, is the Oregonian's first cookbook in over a century! This newest edition is a beautifully designed volume, celebrates and codifies the Oregon food culture with the emphasis, as always, on local. For almost 30 years the FOODDAY section of the newspaper has generated recipes that appeal to all levels of cooking enthursiasts. The author of the book is Katherine Miller, The Oregonian's FOODDAY editor. For twenty-two years Katherine has covered the emergence of Portland, all of Oregon, as a significant regional culinary powerhouse that has impacted how Americans think about food. As author and editor, she has selected the recipes and photos, and written the recipe headers, adding her own fresh perspectives about the recipes, ingredients and sources. There will be 360 recipes spread over 18 chapters. The book will highlight the bounty of Oregon--its food and the people who harvest sell, cook, and serve it. Including: --Farm-to-table recipes drawing from the vast choices of farmer's market produce --Jams, jellies, pies, sauces made from Oregon's fabulous berry crops --Suggestions for cooking with razor clams, hazelnuts, salmon, morels, and other Oregon specialties --The iconic James Beard and his connection to Oregon --Resources: list of local stores, artisanal purveyors and key farmer's markets There is a special chapter of recipes from Portland's most influential and award-winning chefs, including Philippe Boulot, Greg Higgins, Vitaly Paley, Maomi Pomeroy, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Cathy Whims, and many others. The foreword is by Cory Schreiber, legendary founding chef of Wildwood in Portland and a James Beard award-winner.
Out of Stock
We're fresh out of that one today.
So sorry. Try back another time as our inventory fluctuates daily.
Since launching the first textbook rental site in 2006, BookRenter has never wavered from our mission to make education more affordable for all students. Every day, we focus on delivering students the best prices, the most flexible options, and the best service on earth. On March 13, 2012 BookRenter.com, Inc. formally changed its name to Rafter, Inc. We are still the same company and the same people, only our corporate name has changed.