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A Platter of Figs and Other Recipes
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MSRP: $35.00
Your Price: $23.10
Savings: $ 11.90 ( 34% )
Shipping: Usually ships in 24 hours
Manufacturer: Artisan
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Additional A Platter of Figs and Other Recipes Information
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Forget about getting back to the land, David Tanis just wants you to get back to the kitchen
For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.
This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.
Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.
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What Customers Say About A Platter of Figs and Other Recipes:
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The book is arranged seasonally by complete menus, but many of the ingredients are pretty exotic. Just the same, they sound so fun, I plan to try some of the dishes
This is not only a beautiful book to look at, thanks to the amazing pictures, but also contains wonderful stories that make the menu suggestions and recipes even more fascinating and enjoyable. In addition it has become my favourite gift to friends, guaranteed to please.
The second recipe was the Cherry and Almond Clafoutis. I cook a lot and have found some wonderful recipes that I use, but so far this cookbook has failed me twice. I made the spinach pie twice and both times it was watery and unflavorful (and I use the best of ingredients, like organic everything). It was way too sweet and did not make a enticing presentation in the cast iron skillet I used. I am hesitant to try anymore of the recipes.
This book is absolutely wonderful. Well i was not disappointed. It's gorgeous and fun. I've read the Chez Panise book over the winter and was intrigue by the chef as described by Alice Waters. Can't wait for his next one. Also the photography has such class without being pompous.
I even read it in bed at night and have my breakfast looking thru the pictures and dreaming up new ingrediants for a recipe that I have already tried.David's recipes incite creativity and reverie. I try one recipe a week from this wonderful and beautiful book. They take time and thought and they have been %300 delicious.( I have given this book 3 times as a gift). Thank you Mr. Tanis.
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