Five Chefs’ Favorite Cookbooks
Ben Bettinger, Beaker & Flask
All of Mario Batali’s books. “A lot of his cookbooks have been very influential on me. I like his simplicity. It’s a style that I’ve also adapted over the years.”
Jenn Louis, Lincoln
The River Cottage Preserves Handbook
“I really like it because it’s taking a lot of seasonal products and being really creative about how to use them.”
Sarah Schafer, Irving Street Kitchen
Any by Marco Pierre White.
“Not only does he teach really basic techniques, but he also reveals how passionate cooking can be.
Lucy Eklund, Jade Teahouse
Julia Child’s books.
“I always liked Julia Child, because I’ve always liked French cooking. I get a lot of tips from her. I like everything in her books.”
Ben Gonzales, Nuestra Cocina
Diana Kennedy’s The Art of Mexican Cooking, The Food and Life of Oaxaca, by Zarela Martinez, and The Taste of Mexico by Patricia Quintana.
Drink This: Five New Libations
Haden Fig 2009: The 2008 batch of this terrific, juicy pinot noir is gone, but maker Erin Nuccio says the 2009, out in November, will be just as good.
Matello 2009 Pinot Gris: A crisp, refreshing, generally wonderful wine by Marcus Goodfellow. Available at Paley’s Place, Bluehour, Metrovino and Higgins.
Double Mountain Hop Lava IPA: Simply the best India pale ale of the moment, brewed in Hood River. Available at Lauro and Vindalho.
Heater Allen Dunkel: A malty, balanced lager from McMinnville that pairs well with any meat. Heater Allen’s pils is also excellent. Available at Grüner.
Calisaya: An intense Italian-style bittersweet liqueur made from citrus and cinchona bark in Cottage Grove. Available at June.
Random Order: 1800 NE Alberta St., 331-1420, randomordercoffee.com.
Pacific Pie Company: 609 SE Ankeny St., Suite C, 381-6157, pacificpieco.com.
Pie Spot: At Bunk Sandwiches, 621 SE Morrison St., and other locations, see pie-spot.com.
Pielab: Northwest 12th Avenue and Davis Street, twitter.com/pielabpdx.
Perry’s on Fremont: 2401 NE Fremont St., 287-3655, perrysonfremont.com
Pickles Are The New Charcuterie
Kenny & Zuke’s
A Taxonomy of Pizza
New York: Escape from New York
Neapolitan: Ken’s Artisan Pizza
Sicilian: Al Forno Ferruzza
Lebanese: Pizza Depokos
Chicago Cornmeal: Dove Vivi
Nick Zukin’s Top Five Burgers
Biwa: 7-oz. patty with char siu pork and kimchi mayo, $7. Only available after 10 pm.
Foster Burger: 6-oz. lamb patty with a fried egg and pickled beet, $11.
Toro Bravo: 6-oz. patty with bacon, zucchini pickles and romesco, $9.
Grüner: 8-oz. patty with bacon and fontina on a potato bun, $10.
Metrovino: Two 6-oz. patties with fontina, iceberg lettuce and house “fancy” sauce, $13.