Food Lovers Encyclopedia: P

An encyclopedia of good taste: P
[Hillbilly Handfishin’ in Peru?]
The flesh of these 600-pound Amazonian river monsters has a texture similar to monkfish, but until recently finding paiche in the United States—or anywhere, for that matter—was nearly impossible. “It was on the verge of extinction,” says chef Ricardo Zarate. But when a Peruvian company began sustainably farming the species, the population rebounded. Zarate is one of the first American chefs to import the fish, which he serves at his downtown restaurant, Mo-Chica, and he says we can expect to see more of it. In fact, he plans on opening a cevichería called Paiche next year.

Pali Wine Co.
[fuel for the locavore wine-o]
By the time you pony up for the oyster stuffing supplies, pecan pie fixings, and ingredients for six versions of potatoes, the Thanksgiving wine budget is pretty much blown. Often-pricey pinot noir is a great pairing (naturally), but for around $20, the California and Oregon blends from Lompoc’s Pali, founded in 2005 by two Pacific Palisades friends, are a steal. Our turkey picks: the full-bodied 2010 Russian River Valley “Bluffs” or the bright, fruity 2010 Sonoma Coast “Riviera.” 

Prospect Park Books
[a delicious L.A. bookbinder]
The Pasadena-based publisher is expanding beyond its EAT: Los Angeles restaurant guidebooks into the L.A. home kitchen realm. First up is Christine Moore’s Little Flower: Recipes from the Café cookbook. Not included are instructions for those stellar sea salt caramels (sigh), but the cauliflower-leek soup and brown butter layer cake recipes from her Colorado Boulevard restaurant more than make up for it. That’s just the beginning—there are plenty of  other tasty (but hush-hush) releases in the pipeline.