If there’s a piece of advice I could give someone who wants to tackle a recipe from a local Portland chef, it would be this: Read the entire recipe well in advance.
Our town of artisans really Little Red Hens it, in that often every element of a recipe involves at least three preliminary steps—like making the aioli that goes into the dressing that goes on a salad that has components that need at least a week to cure.
That’s how we know it’s good. But don’t let it daunt you: Feel free to cut corners (buy mayo and avoid crying over failed aioli emulsions) or just steal pieces to use for other things. In recent months, a trio of drool-worthy cookbooks has launched, ranked here from the most newbie-friendly to the most sous chef-y.
Portland Cooks: Recipes from the City’s Best Restaurants and Bars, Danielle Centoni (Figure 1 Publishing)
This book is a gem. Portland Cooks, released in August, brings together an amazing mélange of top local chefs and bartenders with recipes that are both tasty and accessible to the average home cook. Ever wonder how Broder makes its famous aebleskivers? Turns out you can make them in less time than it takes to get to the front of their brunch line. While not as lushly photographed as some local cookbooks, it’s still inspirational, with recipes for Langbaan’s famous scallop coconut cups, that fish-sauce kissed gumbo at Tapalaya, and the incredible chocolate chip cookie from Little T Baker. I made Mae Chef Maya Lovelace’s approachable recipe for pimento mac ’n’ cheese. It took no longer than my usual preparation, and sent a mostly vegan friend of mine into a silent repose for 20 minutes—and then she got seconds. If I were buying someone a present from Portland, this would be high on the list.
