BEST AMERICAN REGIONAL
The Paley’s Place Cookbook
by Vitaly Paley and Kimberly Paley and Robert Reynolds (Ten Speed Press)
Recipe to try: Chile-Braised Beef Brisket
Oregonians are justifiably some of the most kitchen-proud cooks in the country. The local cornucopia is beyond enviable, with everything from indigenous seafood to mushrooms to game bolstered by artisanal cheeses and wines. The way those ingredients are all put together borrows a little from Asia and a lot from Europe, creating a truly distinctive cuisine. The Paleys will make you rethink American standards like deviled eggs (with tuna, anchovies and capers), carrot cake (studded with plumped cherries), even cookies (with apricots, sage and cornmeal). Crispy potatoes are paired with Spanish romesco sauce, market vegetables with miso butter. With its international meldings, this is true American cooking.
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