A platter of figs and other recipes
Author:
Publisher:
Varies, see individual formats and editions
Pub. Date:
2008
Language:
English
Description
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. David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.
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Contributors:
ISBN:
9781579653460
9781579655945
9781579655945
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Grouping Information
Grouped Work ID | dfa6c058-16e4-6fca-34f5-c30ac4580548 |
---|---|
Grouping Title | platter of figs and other recipes |
Grouping Author | david tanis |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-10 20:01:36PM |
Last Indexed | 2024-04-22 22:38:56PM |
Solr Fields
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0
accelerated_reader_reading_level
0
author
Tanis, David
author2-role
hoopla digital
author_display
Tanis, David
display_description
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. David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.
format_br
Book
eBook
eBook
format_category_br
Books
eBook
eBook
id
dfa6c058-16e4-6fca-34f5-c30ac4580548
isbn
9781579653460
9781579655945
9781579655945
itype_br
ADULT BOOK
last_indexed
2024-04-23T04:38:56.231Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
primary_isbn
9781579653460
publishDate
2008
publisher
Artisan
Published by Artisan
Published by Artisan
recordtype
grouped_work
subject_facet
Cooking
Electronic books
Entertaining
International cooking
Menus
Seasons
Electronic books
Entertaining
International cooking
Menus
Seasons
title_display
A platter of figs and other recipes
title_full
A Platter of Figs and Other Recipes [electronic resource] / David Tanis
A platter of figs and other recipes / David Tanis
A platter of figs and other recipes / David Tanis
title_short
A platter of figs and other recipes
topic_facet
Cooking
Electronic books
Entertaining
International cooking
Menus
Seasons
Electronic books
Entertaining
International cooking
Menus
Seasons
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record_details
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ils:.b1867124x | Book | Books | English | Published by Artisan | 2008 | 294 p. : ill. ; 26cm. | ||
hoopla:MWT15983104 | eBook | eBook | English | Artisan | 2008 | 1 online resource (294 pages) |
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