Heart of the Artichoke

If you’ve spent any time perusing David Tanis’s first book, A Platter of Figs, you’ll know why the kitchen hearts in my house are aflutter at the arrival of his second. Tanis has been chef at Chez Panisse for more than a quarter-century, and his culinary sophistication reveals itself in an inviting embrace of simplicity and pleasure. The book’s well-composed pages have an easy beauty—a serenity of thought and feeling—almost as nourishing as the recipes.

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