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1 Local Warehouse Cooking and Food- US Pacific Northwest

The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest

by and and

The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest Cover

ISBN13: 9781580088305
ISBN10: 1580088309
Condition: Standard
Dustjacket: Less Than Standard
All Product Details

Only 1 left in stock at $15.50!

 

Staff Pick

Infuse your cooking with the same enticing magic that Paley creates at his Portland restaurant. With delicious recipes and alluring photographs, this mouthwatering cookbook is the perfect addition to any cook's library.
Recommended by Michal D., Powells.com

Synopses & Reviews

Publisher Comments:

Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably produced food and drink means the Paley's Place dining experience just keeps gets better.

With characteristic generosity, Vitaly and Kimberly bring their elegant, soulful fare home in The Paley's Place Cookbook. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France.

Teaching the reader to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique.

Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.

Review:

"This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro and Bar in Portland, Ore., offers an intriguing mlange of Eastern European Jewish, Mediterranean, mainstream American and Pacific Northwest culinary influences, from Truffled Crab Melt to Duck Wellington with Mole Sauce, designed to match a Syrah's flavors of cinnamon, clover, black pepper, cayenne, butter, chocolate, tobacco and fungus. Some recipes are almost outrageously simple, like George's Gathered Greens: mixed greens, lemon, olive oil, salt and pepper. But most are complex, and many, like Chicken Roulade, in which chicken legs are ground with herbs and wrapped with breasts in caulfat — the lacy 'lining of a pig's abdominal cavity' that keeps the chicken 'beautifully moist, then melts away in the cooking' — require elaborate preparation, which, fortunately, the authors illustrate with excellently detailed photos. The Paleys often highlight their suppliers, such as Gene Thiel, a potato farmer in his 70s, who 'speaks of the pleasing esters present in potatoes, explaining how they affect both taste and smell' and likes to breakfast on a pan-sized steamed potato pancake with herbed scrambled eggs and vinegared bread. Recipes for 'pantry' items such as ketchup, maraschino cherries and persillade (a mix of chopped garlic and parsley) are included, as well as imaginative suggestions for wines to complement the dishes." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"Paley's Place...is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients." The New York Times

Review:

"Heavenly recipes... This is a cookbook that will be used until it's in tatters." Marilyn Dahl, Shelf Awareness

Synopsis:

At Paley's Place Bistro and Bar, Vitaly Paley brings French training and international influences to bear on his unquenchable passion for the local foodstuffs of his adopted Oregon. In The Paley's Place Cookbook, he adapts his food for the home cook, tempting the reader with a casually elegant Walla Walla Onion Tart with Fresh Goat Cheese and Summer Herb Pesto, a show-stopping Cedar Planked Salmon, an indelible Crème Brulée, and many others.

Stories of the farmers, fishers, and foragers who supply Paley's Place with ingredients and inspiration; wine notes emphasizing local wines; and photographs of the food, the restaurant, and Oregon landscapes make this book a showcase of the regions culinary riches.

About the Author

Vitaly Paley and Kimberly Paley opened Paley's Place Bistro and Bar in 1995. Vitaly is a Russian-born, French-trained chef who worked at Union Square Café, Remi, and Chanterelle in New York. His work at Paley's Place has been featured in the New York Times, Gourmet, Bon Appétit, and other national publications. Kimberly runs the restaurant's wine program and front of the house. She formerly worked at Bouley and Gotham Bar & Grill in New York. The Paleys live in Portland, Oregon.

Table of Contents

Introduction - 1

 

1  Appetizers - 6

2  Soups, Sandwiches, and Salads - 32

3  Pasta, Grains, and Gnocchi - 64

4  Fish and Shellfish - 82

5  Meat, Game, and Fowl - 100

6  Vegetables and Side Dishes - 128

7  Desserts - 152

8  Bar and Pantry - 190

 

Resources - 222

Acknowledgments - 224

Index - 226

What Our Readers Are Saying

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Average customer rating based on 2 comments:

sarahgilbert, March 5, 2009 (view all comments by sarahgilbert)
I am unreservedly in love with Vitaly Paley and his cooking philosophy. As a writer, too, he is surprising; his stories are detailed and moving and his passion for food shines through. His deep involvement in the lives of his producers overwhelms and I find myself wide-eyed waiting for the next season of Gene Thiel's potatoes or another farmer's brussels sprouts. I honor greatly his many self-referential recipes, though his recipe for a Reuben will probably turn off many home chefs (aioli, page 203; ketchup, page 201; horseradish, page 202; braised cabbage, page 150; corned beef, this page but it'll take you 4 days and 4 hours). I, on the other hand, was enchanted and have already made the braised cabbage three times and am hoping to come by a beef brisket some day soon so I can make the rest of it.

Even for the dedicated extreme chef, some of this will seem entirely too hard and costly to be borne (take, for example, the consomme, which requires at least two hours of active work and $10 of ingredients that are discarded after they've done their job flavoring the soup). And some of the stories are duplicative with the recipes, leaving you to wonder if Paley and his ghost writer were working together very well (or perhaps it's intentional; not everyone will read the stories, I suppose, and now the book's good for those who follow better through stories AND those who follow better through lists).

The book is not for everyone. It IS for me, and I love it, and will be cooking from it regularly.
Was this comment helpful? | Yes | No
(10 of 13 readers found this comment helpful)
sonyazal, October 24, 2008 (view all comments by sonyazal)
lucky us. this book represents the output of the perfect marriage--the paleys' wondrous cooking skills, perfected in their marvelous portland, or. restaurant, acclaimed in the new york times and many other publications, and the writing style and knowledge of the french chef's chef, robert reynolds. the pair, fortunate portland, has managed to put together the ultimate farm to table cookbook for people interested in eating locally. They offer a northwest spin to all their recipes, highlighted by all the best foundation that french cooking provides. run don't walk to buy this beautiful book. it is edifying with its stories of local producers and its use of their products, explaining why the home-grown products, including potates, taste so good. perfect picture illutstrations on how to make it all taste so good. the northwest at its best, brought home to you. years and years of experience, no johnny-come-latelies these. Tried and tested recipes from real professionals. All there for you to bring home to your own cuisine, affordable and accessible, essential especially in these turbulent economic times.
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(18 of 33 readers found this comment helpful)
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Product Details

ISBN:
9781580088305
Author:
Vitaly Paley and Kimberly Paley and Robert Reynolds
Publisher:
Ten Speed Press
Photographer:
Valls, John
Author:
Paley, Vitaly
Author:
Valls, John
Author:
Reynolds, Robert
Author:
Paley, Kimberly
Subject:
Regional & Ethnic - American - Northwestern States
Subject:
Cookery, american
Subject:
Pacific Northwest style
Subject:
Cookery, American -- Pacific Northwest style.
Subject:
Paley's Place Bistro and Bar
Subject:
American - Northwestern States
Subject:
Cooking and Food-US Pacific Northwest
Copyright:
Publication Date:
October 2008
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
240
Dimensions:
10.08x8.84x.91 in. 2.45 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Pacific Northwest
Featured Titles » General
Home and Garden » Sustainable Living » Food

The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest Used Hardcover
0 stars - 0 reviews
$15.50 In Stock
Product details 240 pages Ten Speed Press - English 9781580088305 Reviews:
"Staff Pick" by ,

Infuse your cooking with the same enticing magic that Paley creates at his Portland restaurant. With delicious recipes and alluring photographs, this mouthwatering cookbook is the perfect addition to any cook's library.

"Publishers Weekly Review" by , "This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro and Bar in Portland, Ore., offers an intriguing mlange of Eastern European Jewish, Mediterranean, mainstream American and Pacific Northwest culinary influences, from Truffled Crab Melt to Duck Wellington with Mole Sauce, designed to match a Syrah's flavors of cinnamon, clover, black pepper, cayenne, butter, chocolate, tobacco and fungus. Some recipes are almost outrageously simple, like George's Gathered Greens: mixed greens, lemon, olive oil, salt and pepper. But most are complex, and many, like Chicken Roulade, in which chicken legs are ground with herbs and wrapped with breasts in caulfat — the lacy 'lining of a pig's abdominal cavity' that keeps the chicken 'beautifully moist, then melts away in the cooking' — require elaborate preparation, which, fortunately, the authors illustrate with excellently detailed photos. The Paleys often highlight their suppliers, such as Gene Thiel, a potato farmer in his 70s, who 'speaks of the pleasing esters present in potatoes, explaining how they affect both taste and smell' and likes to breakfast on a pan-sized steamed potato pancake with herbed scrambled eggs and vinegared bread. Recipes for 'pantry' items such as ketchup, maraschino cherries and persillade (a mix of chopped garlic and parsley) are included, as well as imaginative suggestions for wines to complement the dishes." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Paley's Place...is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients."
"Review" by , "Heavenly recipes... This is a cookbook that will be used until it's in tatters."
"Synopsis" by , At Paley's Place Bistro and Bar, Vitaly Paley brings French training and international influences to bear on his unquenchable passion for the local foodstuffs of his adopted Oregon. In The Paley's Place Cookbook, he adapts his food for the home cook, tempting the reader with a casually elegant Walla Walla Onion Tart with Fresh Goat Cheese and Summer Herb Pesto, a show-stopping Cedar Planked Salmon, an indelible Crème Brulée, and many others.

Stories of the farmers, fishers, and foragers who supply Paley's Place with ingredients and inspiration; wine notes emphasizing local wines; and photographs of the food, the restaurant, and Oregon landscapes make this book a showcase of the regions culinary riches.

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