- Hardcover: 240 pages
- Publisher: Ten Speed Press (October 1, 2008)
- Language: English
- ISBN-10: 1580088309
- ISBN-13: 978-1580088305
- Product Dimensions: 8.9 x 0.8 x 10.3 inches
- Shipping Weight: 2.3 pounds
- Average Customer Review: 4.6 out of 5 stars See all reviews (25 customer reviews)
- Amazon Best Sellers Rank: #1,214,998 in Books (See Top 100 in Books)
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The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest Hardcover – October 1, 2008
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From Publishers Weekly
This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro and Bar in Portland, Ore., offers an intriguing mélange 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. (Oct.)
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"This is a cookbook that will be used until it's in tatters."
"With the release of The Paley's Place Cookbook, we can fall in love all over again with the Pacific Northwest."
"This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro & Bar offers an intriguing mélange of Eastern European Jewish, Mediterranean, mainstream American, and Pacific Northwest culinary influences."
"Whenever people ask me where they should eat in Portland, the first place I recommend is Paley's. Vitaly's food is creative, spot-on, and always delicious. The Paley's Place Cookbook is the perfect complement to a great restaurant: a great book that both professional chefs and home cooks will enjoy for many years."
—Ethan Stowell, chef/owner of Union Restaurant, Seattle "Vitaly and Kimberly Paley's good nature and good cooking fill this book with gastronomic joy abounding."
—Fergus Henderson, author of The Whole Beast "The Paley's Place Cookbook is much more than a collection of wonderful recipes and wine pairings. It expresses the inventive and curious spirit of Vitaly and Kimberly Paley, whose enthusiasm for fresh seasonal ingredients and willingness to follow their instincts and palates is infectious. It makes you want to cook, eat, and drink with gusto!"
—Daniel Johnnes, Wine Director for Daniel Boulud's Dinex Group
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Top Customer Reviews
Please don't misunderstand. I am always on the look-out for a new and innovative recipe, but personally, I don't care for the ingredients that I listed above and some are completely unattainable by me, like the elk or guinea fowl, for example. It is a lovely cook book and I may end up making some of the potato recipes, but it is more likely that this cook book will end up as a nice decorative item on my bookshelf, and nothing more.
I liked the book very much as both a sensory experience (with its fine pictures of scenes from the preparation and presentation of dishes at the Paley Place restaurant) and a literary one (the book seems to match Mr. Paley's in-person persona, with a lot of information, a lack of pretence and no hype). I especially liked the sections in which Mr. Paley spoke of memories of culinary experiences with his mother and from the kitchens of his grandparents in Russia.
Another of the useful features of the book is that is has a range of recommendations to match the reader's mood to be casual or formal, simple or elaborate. The first thing we made was the aioli (following Mr.Paley's suggestion to use a mortar and pestle, patience and care). Next will be the Roman-style chopped chicken liver and creamed Brussels sprouts with bacon - and the French fries. Then we'll move to the more elaborate entries.
The Paleys make an incredible team. They complement each other with their backgrounds and their knowledge of great food and wine.
The "Paley's Place Cookbook" is a pleasure to read. While glimpsing through the book in search of a recipe, you will find yourself reading a short story on how the recipe came about. You will learn from Vitaly as he shares personal tips and cooking techniques. You will learn to prepare dishes using seasonal ingredients and develop the curiosity to try something unusual. Satisfaction is realized from the simplicity of preparing an out of the ordinary dish.
Vitaly and his wife take you on a journey into their world in Portland, Oregon through anecdotes and magnificent illustrations. Of course, what is a great menu without a properly paired wine? Kimberly is exceptional in balancing her wine selections with Vitaly's culinary creations.
This book is compassionately written, beautifully illustrated and tastefully arranged. It is by far the best book in my large collection of cookbooks.
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