The Paley's Place Cookbook
Recipes and Stories from the Pacific Northwest
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About the author
Vitaly Paley and Kimberly Paley opened Paley's Place Bistro and Bar in Portland, Oregon in 1995. Vitaly is a Russian-born, French-trained chef whose work at Paley's Place garnered him the James Beard Foundation's award for Best Chef: Pacific Northwest in 2005. Kimberly manages the restaurant and runs its wine program. Paley's Place has been featured in the New York Times, Gourmet, Bon Appétit, USA Today, and many other publications, and is consistently ranked in national top 100 restaurant lists.
With an unquenchable ardor for local, luscious, sustainably produced food and drink, Vitaly and Kimberly Paley bring their elegant, soulful fare home in The Paley's Place Cookbook.
Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Now, The Paley's Place Cookbook teaches you to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique.
Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.
From the Hardcover edition.
; October 2012
240 pages; ISBN 9781607745082Read online
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Title: The Paley's Place Cookbook
Author: Vitaly Paley; Kimberly Paley; John Valls
In the press
"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