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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
Top customer reviews
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And I was super impressed by the seller - thoughtfully wrapped with a nice note - felt like I was getting a gift!
The award winning haute cuisine chef, Mr. Paley, started his grown up life as a classical pianist- a metier that requires, among other skills,a precise touch, perfect sense of time and, of course, good taste. I find Mr.Paley's recipes benefiting from his Julliard sophistication:) All the dishes that I have tried so far come out nicely, as long as I follow the recipe precisely!
The book is written in a very active, upbeat voice, with just right amount of personal anecdotes and informative tips. Actually, I could use even more tips as far as my everyday cookings goes. For instance, I did not know that regular table salt kills the flavor of foods due to the additives. So, go ahead and use Kosher salt instead.
The illustrations are tempting and appetizing, and the recipes are easy to follow. Highly recommend this book. I hope one day to eat at the Paley's place restaurant in Oregon.