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.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
This review is from: The Paley\'s Place Cookbook: Recipes and Stories from the Pacific Northwest [Hardcover]We bought the Paley Place Cookbook after attending a recent culinary presentation by Mr. Paley and his wife at the Astor Center in NYC, at which they hosted an evening of food preparation and wine tasting that was interesting and satisfying on many levels. The book shows off even more of the Paleys' versatility. In the book he consistently underlines a point he made at his Astor Center presentation - that in good cooking, "ingredients are the stars". In support of that premise, the Paleys take time in the book to explain the background and methods of the Oregon food and wine suppliers they have worked with over the years to ensure a steady supply of the best local ingredients for their restaurant's dishes - 2 and 3 pages each for some of the farmers, fishermen, and suppliers of mushrooms, truffles, cheeses and hazelnuts. The point they make is clear - the closer you can be to the growers of the ingredients for your planned meal, the better the meal is likely to be. 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....
This review is from: The Paley\'s Place Cookbook: Recipes and Stories from the Pacific Northwest [Hardcover]Although I have had the pleasure of being introduced to the authors of this extraordinary cookbook in person, after you read through the book, you will get to know them as well as I do. 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 review is from: The Paley\'s Place Cookbook: Recipes and Stories from the Pacific Northwest [Hardcover]The Paleys wrote a wonderful, tasty cookbook filled with "technically accessible" recipes that are feasible to be materialized in the kitchen even ...
Detail Products
Detail Reviews
Click here for more information
»»»Visit Store NOW...
Best price click here
