A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes

eBook

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Overview

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.

Product Details

ISBN-13: 9781579655945
Publisher: Artisan
Publication date: 10/01/2008
Sold by: Hachette Digital, Inc.
Format: eBook
Pages: 305
File size: 24 MB
Note: This product may take a few minutes to download.

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

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