{"id":4927,"date":"2011-11-25T10:13:29","date_gmt":"2011-11-25T17:13:29","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=4927"},"modified":"2011-11-25T10:13:29","modified_gmt":"2011-11-25T17:13:29","slug":"booking-the-cooks-extras","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/booking-the-cooks-extras\/","title":{"rendered":"Booking the Cooks (extras)"},"content":{"rendered":"<p>December 2011<\/p>\n<p>\u201cI go to <em>Ma Gastronomie <\/em>for spiritual guidance reflecting the ideas of the great mid- century chef in south-eastern France who operated\u00a0 La Pyramide. If you look back at a Michelin guide list of restaurants in the provinces that had 3 stars in the late \u201870s, you would find that more than half of the chefs (Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel) had done their apprenticeships with Fernand Point. I got my copy in 1970 or \u201871, and it was a revelation. I go back to it for a renewal of the guiding principles of my work.<\/p>\n<p>\u201cOthers I think of as field guides, as my cooking is nature based. One is <em>Bigelow and Schroeder\u2019s Fishes of the Gulf of Maine<\/em>, an extremely valuable book to help us at Fore Street in identifying correct names for fish, as marketing names can be misleading.<\/p>\n<p>\u201c<em>Fish &amp; Shellfish<\/em> and <em>Sauces: Classical and Contemporary Sauce Making<\/em> by James Peterson\u2013an all around cook and writer\u2013are valuable resources.<\/p>\n<p>\u201cPaul Bertolli\u2019s <em>Cooking by Hand<\/em> has essential information on making pastas, gnocchi, and different sausages. This book is useful on technique and manual skills, putting judgment back into cooking, like proportions of fat to lean, lactic acid starter, how fine to grind\u2013these basic guiding principles.<\/p>\n<p>\u201cNancy Harmon Jenkins\u2019s <em>The Mediterranean Diet Cookbook<\/em> is a keeper, and Alice Waters\u2019s books. I gave my kids her most recent, <em>The Art of Simple Cooking<\/em>, which is really a hands-on, great book.\u201d<\/p>\n<p>\u2013Sam Hayward, Fore Street, Portland<\/p>\n<p><a href=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2011\/11\/books.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4982\" title=\"books\" src=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2011\/11\/books.jpg\" alt=\"\" width=\"500\" height=\"439\" srcset=\"https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2011\/11\/books.jpg 500w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2011\/11\/books-300x263.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>December 2011 \u201cI go to Ma Gastronomie for spiritual guidance reflecting the ideas of the great mid- century chef in south-eastern France who operated\u00a0 La Pyramide. If you look back at a Michelin guide list of restaurants in the provinces that had 3 stars in the late \u201870s, you would find that more than half [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-4927","post","type-post","status-publish","format-standard","hentry","category-extras"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/4927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=4927"}],"version-history":[{"count":4,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/4927\/revisions"}],"predecessor-version":[{"id":5055,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/4927\/revisions\/5055"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=4927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=4927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=4927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}