A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes

Hardcover

$31.50 $35.00 Save 10% Current price is $31.5, Original price is $35. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Tuesday, January 29

Product Details

ISBN-13: 9781579653460
Publisher: Artisan
Publication date: 10/01/2008
Pages: 294
Sales rank: 535,682
Product dimensions: 7.80(w) x 10.00(h) x 1.30(d)

About the Author

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 LightBon 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.
 

What People are Saying About This

From the Publisher

"Davis is a cook, but an artist, and there are so few of them in the world. I can count them on one hand."—Alice Waters, author of The Art of Simple Food

"Davis has that rare and admirable talent of making food taste as it should. He can coax a tomato to taste more like a tomato, a fig to taste more like a fig."—Nancy Silverton, author of A Twist of the Wrist

"David's book is a distillation of timeless culinary wisdom and warm, wise invention—smart, funny, beautiful, practical, and irresistible."—Judy Rodgers, author of the Zuni Café Cookbook

"This is a book to cook from. I absolutely love it."—Madhur Jaffrey, author of Climbing the Mango Trees

"A book of great beauty and, much more rare, real wisdom about food, one that manages to instruct and delight in equal measure." —Michael Pollan, author of In Defense of Food

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

A Platter of Figs and Other Recipes 3.9 out of 5 based on 0 ratings. 15 reviews.
Guest More than 1 year ago
The food is the star here, not the author. There are few cook book authors as genuine as Tanis.
Guest More than 1 year ago
I'm a big fan of Tanis and wasn't disappointed with this one. It's the respect that he has for food and eating that's so enticing.
polkadotcreations on LibraryThing 5 months ago
Beautiful book, but I couldn't find more than two or three recipes that appealed to me. It's too bad - I really wanted to like it, but the "simple food" presented here was just too Out There for this picky eater.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
corn_allergy More than 1 year ago
I use this cookbook as a reference for style, presentation and recipes. David Tanis presents his recipes with poetic minimalism. He focuses on fresh foods and also introduces international flare. Recipes are as basic as tomatoes and sea salt, or as instructive as best practices when cooking local game (rabbit, etc). This is also an ideal cookbook for those with food allergies, because Tanis uses fresh, minimal ingredients, limiting the amount of alteration of the recipes. Tanis' instruction and advice make the cookbook an all around joy. To introduce each chapter, Tanis adds in a bit of prose about places he has visited and international techniques/spices that he incorporates. If you are looking for a cookbook with a little bit of education, a little bit of diversity and beautiful presentation, this one will definitely please. I have also given this as a gift with great results.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Hobbychef More than 1 year ago
I generally do not write reviews, but this book was inspirational to me. I was so happy to discover this was not another cookbook with recipes from Chez Panisse. What I found inspirational was that David Tanis writes about how to think about cooking. His book re-frames the way we should think about food. It provides guidance for finding only the freshest ingredients and using them to prepare simple, tasty menus. This book is a "must have" for cooks that want to take their cooking experience to a higher level.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago