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The Paley's Place Cookbook

Author: Vitaly Paley

Publisher: Ten Speed Press

Published: 2012-10-23

Total Pages: 244

ISBN-13: 1607745089

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.

The Lemon Cookbook (EBK)

Author: Ellen Jackson

Publisher: Sasquatch Books

Published: 2015-04-28

Total Pages: 144

ISBN-13: 1570619832

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Lemons add a fresh, tangy burst of flavor to both sweet and savory dishes and have a way of making all the other ingredients in a dish shine. From savory meals like Meyer Lemon Risotto with Dungeness Crab Tarragon, and Créme Fraîche, to sweet treats like Lemon Buttermilk Panna Cotta with Lemon Verbena and Blackberries, here are delicious recipes featuring the bright flavor of lemons. Inexpensive, easy to find, and simple to cook with, they’re also good for you, containing a hit of vitamin C. What’s not to love?

Le Pigeon

Author: Gabriel Rucker

Publisher: Ten Speed Press

Published: 2013-09-17

Total Pages: 354

ISBN-13: 1607744457

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This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Made in America

Author: Lucy Lean

Publisher: Welcome Books

Published: 2011

Total Pages: 322

ISBN-13: 1599621010

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Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

Portland, Oregon Chef's Table

Author: Laurie Wolf

Publisher: Rowman & Littlefield

Published: 2012-07-17

Total Pages: 213

ISBN-13: 0762787112

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Portland, Oregon Chef’s Table celebrates the food and culture of what the New York Times calls the city’s “Golden Age” of dining and drinking. The city’s food scene—largely a celebration of the farm-to-table movement—has grown and evolved tremendously in the last five years, with an abundance of local farms, fisheries, and small beef, lamb, and pork producers providing the city’s iconic restaurants with a wide array of locally-grown deliciousness. Portland, Oregon Chef’s Table is the first cookbook to gather Portland’s top chefs and restaurants under one cover. With over seventy recipes for the home cook from more than sixty of the city’s most celebrated restaurants and showcasing stunning full-color photos from award-winning photographer Bruce Wolf, featuring mouth-watering dishes, famous chefs, and lots of local flavor, Portland, Oregon Chef’s Table is the ultimate gift and keepsake cookbook for both the tourist and the Portland local.

Heartlandia

Author: Adam Sappington

Publisher: Houghton Mifflin Harcourt

Published: 2015

Total Pages: 311

ISBN-13: 0544363779

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Based on husband-and-wife team Adam and Jackie Sappington's acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don't forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker's Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. --Publisher's description.

Salt Block Cooking

Author: Mark Bitterman

Publisher: Andrews Mcmeel+ORM

Published: 2013-05-28

Total Pages: 229

ISBN-13: 1449441211

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The original, bestselling book that focuses on salt block cooking, with seventy recipes designed for using this unique cooking tool. A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream! This book is the definitive text on Himalayan salt blocks, written by the man wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

As It Happened

Author: William S. Paley

Publisher: Simon and Schuster

Published: 2014-06-24

Total Pages: 657

ISBN-13: 147675294X

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As it Happened is a landmark memoir, the first of its kind by a giant of the communications media. It is the intimate and straightforward story of an original, the life and growth of an extraordinary man and the company he built, CBS. In the book, William S. Paley reminisced about his personal life and his life with CBS—from the celebrities of the entertainment world to the business and political leaders of America to the journalistic controversies still in the news. Paley bought CBS when it was a small struggling company called United Independent Broadcasting and when he was a young man still in his twenties. Within months he had begun a transformation which shaped CBS into one of the world's greatest communications empires. And still he found time to enjoy the "Roaring Twenties" in Paris, Philadelphia, Los Angeles, and New York. A brilliant and creative businessman dealing for high stakes, Paley foresaw the cultural and informational impact of radio, and later, television. With an uncanny eye for spotting entertainment talent, he "discovered" for radio Bing Crosby, Kate Smith, Will Rogers, Frank Sinatra, and Paul Whiteman; and those he did not discover, he lured to CBS: Jack Benny, Amos and Andy, George Burns, Red Skelton, and a host of others. But this book covers more than radio and television—it is about the tastes and trends of American culture, written by the man who helped to create and refine many of them. William S. Paley was CBS. His life touched virtually every major event of the twentieth century. This is a fascinating and revealing work about a man who perhaps more than any other, brought the great events of our times to us.

Enormous Changes at the Last Minute

Author: Grace Paley

Publisher: Macmillan + ORM

Published: 2014-10-07

Total Pages: 166

ISBN-13: 1466883987

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In Enormous Changes at the Last Minute, originally published in 1974, Grace Paley "makes the novel as a form seem virtually redundant" (Angela Carter, London Review of Books). Her stories here capture "the itch of the city, love between parents and children" and "the cutting edge of combat" (Lis Harris, The New York Times Book Review). In this collection of seventeen stories, she creates a "solid and vital fictional world, cross-referenced and dense with life" (Walter Clemons, Newsweek).

The Girl with the Brown Crayon

Author: Vivian Gussin PALEY

Publisher: Harvard University Press

Published: 2009-06-30

Total Pages: 112

ISBN-13: 0674041836

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Flit across the classroom walls. Soon enough we are drawn into Reeny's remarkable dance of self-revelation and celebration, and into the literary turn it takes when Reeny discovers a kindred spirit in Leo Lionni - a writer of books and teller of tales. Led by Reeny, Paley takes us on a tour through the landscape of characters created by Lionni. These characters come to dominate a whole year of discussion and debate as the children argue the virtues and weaknesses of.