Buy Used
$14.42
FREE Shipping on orders over $35.
Condition: Used: Like New
Comment: Like New condition, some shelfwear. Proceeds support our local Animal Shelter and PAWS (Service Dogs)
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Alfred Portale Simple Pleasures Paperback – October 26, 2004


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
$5.98 $0.01

NO_CONTENT_IN_FEATURE
NO_CONTENT_IN_FEATURE

Product Details

  • Paperback: 272 pages
  • Publisher: MorrowCB; First Edition edition (October 26, 2004)
  • Language: English
  • ISBN-10: 0060535024
  • ISBN-13: 978-0060535025
  • Product Dimensions: 0.9 x 8.3 x 10 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #847,763 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

In cooking, says chef Alfred Portale, simple pleasures are "satisfying dishes that are relatively, and often surprisingly, easy to cook." His Alfred Portale Simple Pleasures offers 125 recipes for a wide range of such fare, derived from his acclaimed Manhattan restaurant, Gotham Bar and Grill, with other favorites added to the mix. The dishes, which reflect Portale's ability to meld the sophisticated and earthy, couldn't be more attractive. In wideranging chapters, which include "Small Plates" and "Soups, Sandwiches, and Pizzas," Portale offers the likes of Spicy Shrimp Salad with Mango, Avocado, and Lime Vinaigrette; Pizza with Roasted Chiles, Manchego, and Scallions; Duck Vindaloo; and Roasted Monkfish with Green Peppercorn Sauce. Included also are useful variations, as well as "flavor building" advice--you can amp up that monkfish, for example, with the addition of cremini mushrooms, shallots, and garlic butter. Though the recipes require no special ingredients, many of the formulas are, as Portale hints, best kept for times when the cook isn't hurried. The reward of pursuing Portale's approach also yields desserts like Lime Meringue Tarts, Chocolate Grand Marnier Cake, and Summer Plum Pudding. Simple Pleasures also offers color photos plus a helpfully illustrated ingredient glossary. --Arthur Boehm

From Publishers Weekly

As in his two previous cookbooks, Alfred Portale's Gotham Bar and Grill Cookbook and Alfred Portale's 12 Seasons Cookbook, Portale uses the same flavor-enhancing principles he's used at his top New York City restaurant, Gotham Bar and Grill, for 20 years, but works his magic on home-style foods rather than dishes that require a team of sous chefs to be executed properly. Portale makes particularly good use of vegetables, in such intriguing concoctions as Israeli Couscous Salad with Grilled Summer Vegetables, and Crisp Vegetable Salad with Sunflower Seeds and Mustard Vinaigrette. His headers are informative, like the one for Roasted Chestnut Soup that offers a rundown of how to choose and store the nuts. Repeatedly, recipes that sound somewhat familiar reveal a twist or demonstrate a technique: Roast Turkey, Avocado, Bacon and Blue Cheese Sandwich sounds almost ordinary, but includes a clearly explained method for brining a turkey breast that is helpful beyond the confines of one recipe. Roasted Wild Striped Bass with Leeks, Fingerling Potatoes and Lemon calls for steaming the fish briefly, baking it to draw out its flavor, then reducing the juices into a sauce, but Portale manages to maximize flavor while still minimizing the number of pans dirtied. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.5 out of 5 stars
5 star
8
4 star
3
3 star
0
2 star
1
1 star
0
See all 12 customer reviews
The recipes are creative yet relatively simple and easy to follow.
D. Guinther
Or Grilled Marinated Pork Chops with the excellent pairings suggested, like White Beans with Apple Smoked Bacon.
fussyreader
This is a cookbook for people who love to cook and would like some new ideas and combinations.
P. Greathouse

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By D. Guinther on November 21, 2006
Format: Paperback Verified Purchase
I own a large number of cookbooks, and this wonderful book by Alfred Portale is one of my favorites. The recipes are creative yet relatively simple and easy to follow. In particular, he is an absolute master with seafood. Recipes such as "Asian Stripped Bass en Papillote", "Lime and Butter-Braised Fluke (or Sole)", and "Roasted Halibut with Lemon-Caper Butter" have all become favorites in our home. I highly recommend this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
15 of 17 people found the following review helpful By Emile AULD on April 16, 2006
Format: Paperback
The book is called Simple Pleasures not Simple Cooking !!

If you want to set your tastebuds alight, then go through some of the recipes in this book.

Sure it isn't a book of simplistic recipes, of how to make your evening meal in 30 minutes or less, but that isn't what you buy this book for.

If you want a book that shows you the recipes and thinking of one of the best modern American chefs, then you buy this book.

Having gone through the book, I think that this will be one of the cookbooks that I will use the most.

On a par with Bistro Cooking at Home by Gordon Hamersley, and Cooking One on One by John Ash.

Some of the best of modern American cooking is contained in these pages.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By fussyreader on February 7, 2010
Format: Paperback Verified Purchase
First off, the recipes in this wonderful cookbook are easy, no matter what other reviewers have said. They do often require an additional ingredient or two that you might not have on hand, but nothing obscure,perhaps a mango, a hunk of slab bacon or pancetta, or a few Nicoise olives. Every dish has suggested variations and substitutions, pairings with other recipes in the book for the side dish, and quick optional "flavor boosters" such a some sliced fresh chiles or a cup of diced tomatoes. The recipes do make use of the basic fresh herbs. For people who like dried parsley, I suppose this is a problem!

I have cooked my way through this book for the last year or so, during every season and from starters through desserts. It has the look of a glossy picture book, so you do not realize at first what a great book it is to cook from. The pages of mine are now grease splattered and well thumbed through. Many recipes have become my fall-back favorites. I may have to order a second copy, which I have only done with the "greats", like Mark Bittman's How to Cook Everything, or my old Jacques Pepin, "Julia I", and the one that began it all, Craig Claiborne's New York Times Cookbook.

For starters try Asian Striped Bass (or flounder, halibut, or cod!) "en papillote"(which is to say an aluminum foil packet) accompanied by Sauteed Spinach with Garlic, Ginger and Sesame Oil. Or Grilled Marinated Pork Chops with the excellent pairings suggested, like White Beans with Apple Smoked Bacon. Or just a pasta. You will become a convert!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By K. Stoltzfus on January 5, 2009
Format: Paperback Verified Purchase
I bought this book years ago when first embarking on my culinary adventures. Mr. Portale has shown me that cooking can be a simple task, leading to glorious results. I adore the pasta section. This cookbook will make you look like a rock star in the kitchen. Mr. Portale's other books are for more advanced cooks. This is definitely a great one to start off with.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By P. Greathouse on August 25, 2008
Format: Paperback
This is a cookbook for people who love to cook and would like some new ideas and combinations. The directions are good, the recipes work, and the food is delicious. It's easy to take off from the recipes, too, and use his ideas for the basis of a great new dish. As far as the truffle oil comment in a previous review, substitute good olive oil. I used three of his recipes for jumping off points for a large wine tasting dinner, and they all got raves. Portale's recipe for White Bean Crostini with Truffle oil, for example, is a simple and excellent do-ahead dish that can be assembled at the last moment. I substituted Moroccan olive oil for the truffle oil, and the crostini were a big hit. I expanded his Oxtail Braised in Red Wine with Mashed Root Vegetables in a lot of directions to serve eighteen--substituted short ribs for half of the oxtails, added 6 anchovies, and added taro root and potatoes to the root vegetable mix, but kept the essential recipe for the sauce and the procedure intact. It produced an incredibly flavorful dish that was easy to make the day before and just stick in the oven for the party. The dish is very wine friendly, too. I think that people who love food will love this book, and although Portale's a chef, the recipes are very simple and accessible for anyone who knows the way around a stove.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Noirman on January 28, 2012
Format: Hardcover
Everything about this fine hardback cookbook is 100% perfect, from the large collection of ulra-clear HD photos, to the detailed explanations on preparing the variety of fine dishes. It's what Gotham cooking is all about!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?