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A Platter of Figs and Other Recipes by David Tanis (2008, Hardcover) 
A Platter of Figs and Other Recipes by David Tanis (2008, Hardcover)

 
A Platter of Figs and Other Recipes by David Tanis (2008, Hardcover)

Author: David Tanis
Publisher: Artisan
Publication Date: 2008-10-01
Language: English
Format: Hardcover
ISBN-10: 1579653464
ISBN-13: 9781579653460
Product ID: EPID65718393
Description: With 24 stunning seasonal menus, Chez Panisse chef David Tanis shares remarkable culinary treasures in this inviting cookbook. Fresh, seasonal ingredients and simple slow cooking lead to flavorful meals worth savoring. For spring, "How t...
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Synopsis
With 24 stunning seasonal menus, Chez Panisse chef David Tanis shares remarkable culinary treasures in this inviting cookbook. Fresh, seasonal ingredients and simple slow cooking lead to flavorful meals worth savoring. For spring, "How to Cook a Rabbit" brings to mind a thrilling dinner, while in summer "Hot Day, Cold Chicken" speaks for itself. In fall, "The Bean Soup Lunch" sounds wonderful comforting on chilly afternoons, and winter welcomes "North African Comfort Food." Recipes include Octopus Salad with Pickled Onions and Pimenton, Soup with Mussels and Chorizo, Cherry Tomato Crostini with Ricotta, Roasted Veal with Morel Mushrooms and Saffron Carrots, and Hazelnut Sponge Cake. Includes photographs. A Publishers Weekly Best Book of 2008.

Details
Publication Date:2008-10-01

Size
Length:294 pages
Height:10.0 in
Width:8.0 in
Thickness:1.2 in
Weight:42.4 oz

Publisher's Note
Offers a natural approach to sustainable American cuisine in a beautifully illustrated cookbook that introduces twenty-four seasonal, market-driven menus that anyone can re-create, ranging from spring's Supper of the Lamb to winter's North African Comfort Food.

Industry Reviews
"[T]he groovy, Californian-Parisian-Moroccan-Mexican kitchen of Mr. Tanis is restful and thrilling, inspiring and only occasionally frustrating. (Cooks without ready access to excellent ingredients-- wild salmon, ripe figs, farm stand tomatoes--will feel a bit left out.) In 24 menus, organized seasonally, A PLATTER OF FIGS takes the rigorously, sometimes boringly, ingredient-based Cal-Med style of Chez Panisse and rocks it lightly, with the aggressive flavors of chilies, ginger, capers, citrus and herbs."
(10/21/2008)

"Both a meditation on the powerful rites of cooking and serving a meal and a gentle but serious education in doing both, this book by the part-time head chef at Berkeley's renowned Chez Panisse is an impressive ode to the simple beauty of food...Taking a stand against the typical cookbook organization from appetizers through desserts, Tanis teaches how to think clearly about conceiving, preparing and enjoying simple but delicious meals."
(10/06/2008)

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