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More copies of this ISBN:The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwestby Vitaly Paley and Kimberly Paley and Robert Reynolds
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. Synopses & ReviewsPublisher Comments: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. 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 About the AuthorVitaly 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. What Our Readers Are SayingAdd a comment for a chance to win!
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