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From Barnes & Noble
As the head chef of Berkeley's famed Chez Panisse, David Tanis creates a single perfect menu that changes every day. At home, he indulges himself with simple meals of jalapeño pancakes or pasta for one. Heart of the Artichoke and Other Kitchen Journeys invites you into both worlds, first presenting a mélange of his favorite everyday recipes and then entering the main event: twenty Chez Panisse-worthy seasonal recipes for more formal occasions. For instance, take Menu Sixteen: Terrine of Pork and Duck Liver; Duck Confit in the Oven with Crispy Panfried Potatoes; Celery, Radish, and Watercress Salad with Walnut Oil; An Honest Loaf; Spiced Pears in Red Wine.