The Paley's Place Cookbook

The Paley's Place Cookbook

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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 photographsa€”of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasurea€”round out this personal, passionate, enlightening, and utterly delicious cookbook. From the Hardcover edition.11/2 cups Simple Syrup (page 192) 11/2 cups freshly squeezed Meyer lemon juice (from about 8 lemons) 2 tablespoons finely grated Meyer lemon zest 1/2 cup gin Pinch of salt In a bowl, combine the simple syrup, lemon juice and zest, gin, and salt. Cover and refrigerate until cold, about 2 hours. To prepare in an ice cream maker, pour the sorbet mixture into the ice cream maker and freeze according to the manufacturera#39;s instructions. Pack the sorbet into a container, cover, and freezeanbsp;...

Title:The Paley's Place Cookbook
Author: Vitaly Paley, Kimberly Paley
Publisher:Ten Speed Press - 2012-10-23

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