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Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants
Spice up your brunch with these satisfy-all-cravings global diner favorites—straight from the kitchen of one of Seattle’s most-loved chefs
If you love brunch, you'll love this collection of bold and flavorful brunch recipes from Portland's Tasty restaurants. Headed up by chef John Gorham, Tasty n Sons and Tasty n Alder reinvented the brunch scene (and then every eating hour after that) with these supremely satisfying dishes now available for home cooks in Hello! My Name Is Tasty .
First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. Hello! My Name Is Tasty will heat up your home kitchen with satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.
If you love brunch, you'll love this collection of bold and flavorful brunch recipes from Portland's Tasty restaurants. Headed up by chef John Gorham, Tasty n Sons and Tasty n Alder reinvented the brunch scene (and then every eating hour after that) with these supremely satisfying dishes now available for home cooks in Hello! My Name Is Tasty .
First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. Hello! My Name Is Tasty will heat up your home kitchen with satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.
288 pages, Hardcover
Published August 15, 2017
18 people are currently reading
471 people want to read
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Displaying 1 - 4 of 4 reviews
December 14, 2017
Hello! My Name Is Tasty is a cookbook I had to check out since it is from John Gorham whose coppa steak at Toro Bravo is the most amazingly delicious piece of meat in existence. This cookbook is equally amazing and that is obvious right from the beginning where Gorham lists some favored ingredients, one of which includes bacon grease with his perfect advice, “Fuck Crisco!” At that moment, I knew this was a cookbook by a cook who knew what he was talking about and was not too polite to share it.
I have not been to Tasty N Sons (Neither he nor his business partner has sons, the name is ironic.) but I have been to Toro Bravo a few times. You know from the first that Toro Bravo is all about the food. There are long tables and you will be seated with complete strangers, but that’s okay. With food that good, you’re happy to do it. It’s a loud, cacophonous experience made sublime with amazing foods.
The Hello! My Name Is Tasty cookbook is organized by meals, Brunch, All Day Long, and Dinner. Brunch is full of hearty options that are chosen to drive home the point that the classic meat, eggs, and potatoes breakfast is not our only choice. Brunch is broken up into smaller and bigger plates and cocktails. I make shakshuka often, and yet this recipe is a revelation with the addition of sun-dried chiles and paprika.
The All Day Long section has a section on boards that made me think of my mother who would set smorgäsbord for lunch and snacks, a mix of sausages, pickled fish and pickled vegetables, cheeses, chutneys, crackers, and bread. These boards are reminiscent, though very upscale. There are also delicious sandwiches and sides in this section. This is just good food with no snobbery–there’s even a mac and cheese recipe.
The dinner section has more meat dishes again with smaller and bigger plates and a large selection of cocktails and desserts. The Cider-Brined Pork Chops with Bacon Jam sounds delicious. I love bacon jam and with pork chops this could be a Porksplosion of flavor.
This book is one that really demands your attention to ingredients, with instructions on making your own bacon, your own ricotta, your own labneh, and other ingredients. This is wonderful. Gorham is a restaurant chef with a commercial kitchen, so some of the recipes may be a bit unrealistic for a home cook who may not have space for nine pounds of pork belly to cure in the fridge for a week or have access to a smokehouse. It is common with restaurant chef cookbooks to share aspirational recipes that are beyond the capacity of apartment kitchens so that’s not really a flaw. I can imagine how good it tastes.
What I really like about this cookbook is the point of view and the absolute rude honesty about ingredients. He’s right. Fuck Crisco!
https://tonstantweaderreviews.wordpre...
I have not been to Tasty N Sons (Neither he nor his business partner has sons, the name is ironic.) but I have been to Toro Bravo a few times. You know from the first that Toro Bravo is all about the food. There are long tables and you will be seated with complete strangers, but that’s okay. With food that good, you’re happy to do it. It’s a loud, cacophonous experience made sublime with amazing foods.
The Hello! My Name Is Tasty cookbook is organized by meals, Brunch, All Day Long, and Dinner. Brunch is full of hearty options that are chosen to drive home the point that the classic meat, eggs, and potatoes breakfast is not our only choice. Brunch is broken up into smaller and bigger plates and cocktails. I make shakshuka often, and yet this recipe is a revelation with the addition of sun-dried chiles and paprika.
The All Day Long section has a section on boards that made me think of my mother who would set smorgäsbord for lunch and snacks, a mix of sausages, pickled fish and pickled vegetables, cheeses, chutneys, crackers, and bread. These boards are reminiscent, though very upscale. There are also delicious sandwiches and sides in this section. This is just good food with no snobbery–there’s even a mac and cheese recipe.
The dinner section has more meat dishes again with smaller and bigger plates and a large selection of cocktails and desserts. The Cider-Brined Pork Chops with Bacon Jam sounds delicious. I love bacon jam and with pork chops this could be a Porksplosion of flavor.
This book is one that really demands your attention to ingredients, with instructions on making your own bacon, your own ricotta, your own labneh, and other ingredients. This is wonderful. Gorham is a restaurant chef with a commercial kitchen, so some of the recipes may be a bit unrealistic for a home cook who may not have space for nine pounds of pork belly to cure in the fridge for a week or have access to a smokehouse. It is common with restaurant chef cookbooks to share aspirational recipes that are beyond the capacity of apartment kitchens so that’s not really a flaw. I can imagine how good it tastes.
What I really like about this cookbook is the point of view and the absolute rude honesty about ingredients. He’s right. Fuck Crisco!
https://tonstantweaderreviews.wordpre...
December 24, 2017
If you've hankered for making homemade kimchi in your basement, this is a cookbook for you. If the prospect of making chicken liver mousse makes you want to go out instead, then just go eat here. Most of the recipes are very high-level and so it serves at a marketing piece for all but more adventurous cooks.
April 9, 2018
Awesome cookbook for motivation to try something off the beaten path - more likely for me a trip to eat my way around Portland rather than cook my way through the book.
April 14, 2025
The Fried Cauliflower with Harissa Cream was my all time favorite at Tasty and Sons and now I have the recipe! So good!!!
Displaying 1 - 4 of 4 reviews