Rob DeBorde is the author of Portlandtown: A Tale of the Oregon Wyldes, a supernatural horror adventure due to be published October 16, 2012 from St. Martin’s Griffin (Go Fightin’ Griffins! ). If you’re into scary stories about nineteenth century booksellers, undead outlaws, and zombies in the rain, Portlandtown is definitely the book for you.
Rob first book, Fish on a First-Name Basis (2006, Thomas Dunne/St. Martin’s Press), reads suspiciously like an indispensible guide to all things wet and edible with nary a zombie in sight. Rob’s inexplicable foray into food writing also includes scripting 55 episodes of Alton Brown’s Good Eats extravaganza and being the creative force behind the award-winning online animated cooking show Deep Fried, Live! with Tako the Octopus. In his spare time he designs sports logos, collects beer labels, and cooks mussels . . . alive!
Rob lives downriver from Portland, Oregon. He likes pugs, local brew, and the color orange. And zombies.
Welcome to Portlandtown, where no secret is safe---not even those buried beneath six feet of Oregon mud.
Joseph Wylde isn’t afraid of the past, but he knows some truths are better left unspoken. When his father-in-law’s grave-digging awakens more than just ghosts, Joseph invites him into their home hoping that a booming metropolis and two curious grandtwins will be enough to keep the former marshal out of trouble. Unfortunately, the old man’s past soon follows, unleashing a terrible storm on a city already knee deep in floodwaters. As the dead mysteriously begin to rise, the Wyldes must find the truth before an unspeakable evil can spread across the West and beyond.
Rob DeBorde's Portlandtown is a supernatural western, a fantastic blend of horror, magic, and zombies sure to excite even the most demanding genre fan.
What's in a fish's name? History, mythology, and marketing: You'll find each in the names of everyday seafood, although sometimes it's what you don't find that's most interesting. Consider the Patagonian toothfish. Never heard of it? That's because it's Chilean Sea Bass on menus, even though it's not a bass, nor is it found primarily off the coast of Chile. Perhaps you'd prefer a nice Pacific red snapper fillet? Too bad, all fish sold using that name are actually rockfish. You could always order a jumbo shrimp . . . or would that be a colossal prawn? And if the menu says "dolphin," what are you eating, really?
Of course, knowing the name of a fish is just what comes before eating it, and Fish on a First-Name Basis contains more than a hundred mouthwatering recipes, from classic fish-and-chips, lobster rolls, and crab fritters to Scalloped Ceviche and Cinnamon Crunch Tilapia.
With Fish on a First-Name Basis, author Rob DeBorde has also filled in the gaps most seafood cookbooks leave open by crafting an indispensable scrapbook of seafood science, fish-market full disclosures, essential cooking tips, and even the truth behind a few underwater urban legends. With more than two hundred illustrations, photographs, and diagrams showing you exactly where to cut, crack, or shuck, Fish on a First-Name Basis is a treat for the eyes as well as the stomach.
Informative, witty, and easy to read, Fish on a First-Name Basis is a must-read whether you're a seafood fanatic or a fish-phobic first-timer.