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The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest by Vitaly Paley and Kimberly Paley and Robert Reynolds

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Notes about this book

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Notes about Recipes in this book

  • Lemon verbena ice cream

    • hillsboroks on September 25, 2016

      This is luscious, a bit exotic and very easy to make. I served it with fresh boysenberry sorbet and they complimented each other wonderfully. I think I will have to make another batch before the frost comes and takes my lemon verbena leaves until next year. This ice cream would be perfect served with just about any berry in any form - sorbet, sauce, fresh, etc.

  • Curried butternut squash and pear bisque

    • bwhip on November 27, 2017

      Really delicious. The counterbalance of the sweetness of the pears and apple cider with the kick of the curry is quite perfect. Easy to prepare, and perfect for fall.

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  • ISBN 10 1580088309
  • ISBN 13 9781580088305
  • Linked ISBNs
  • Published Oct 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Recipes, wine notes, and farm-to-kitchen stories from one of the country's top regional restaurants, Paley's Place, in culinary hot spot Portland, Oregon.

At Paley's Place Bistro and Bar, Vitaly Paley brings French training and international influences to bear on his unquenchable passion for the local foodstuffs of his adopted Oregon. In The Paley's Place Cookbook, he adapts his food for the home cook, tempting the reader with a casually elegant Walla Walla Onion Tart with Fresh Goat Cheese and Summer Herb Pesto, a show-stopping Cedar Planked Salmon, an indelible Crème Brulée, and many others. Stories of the farmers, fishers, and foragers who supply Paley's Place with ingredients and inspiration; wine notes emphasizing local wines; and photographs of the food, the restaurant, and Oregon landscapes make this book a showcase of the region's culinary riches.

"Paley's Place . . . is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients." --Eric Asimov, New York Times

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