The Cookbook

The Thimbleberry Inn's executive chef, Guillaume Portes, was sensational. He took the modest kitchen of this even more modest inn, and using local produce and game, and with a flair for the dramatic, created a menu that drew local, regional and even national attention, in ever widening spirals of epicurean and gastronomic success. Now, fresh back from a guest appearance on a cable cooking show, Guillaume received a call from a publisher, asking if he would be interested in writing a cookbook: "Everyone loves your food. You're a genius. If you write a cookbook we could sell millions."

[An allegory for your amusement—Sander]