Heart Of The Artichoke And Other Kitchen Journeys
On Sale: November 1, 2010
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Nobody better embodies the present-day mantra "Eat real food
in season" than David Tanis, one of the most original voices
in American cooking. For more than a quarter-century, Tanis
has been the chef at the groundbreaking Chez Panisse, in
Berkeley, California, where the menu consists solely of a
single perfect meal that changes each evening. Tanis’s
recipes are down-to-earth yet sophisticated, simple to
prepare but impressive on the plate.
Tanis opens this soulful, fun-to-read cookbook with his own
private food rituals, those treats—jalapeño pancakes, beans
on toast, pasta for one—for when you are on your own in the
kitchen with no one else to satisfy. Then he follows with
twenty incomparable menus (five per season) that serve four
to six. Each transports the reader to places far and wide.
And for grand occasions, a time for the whole tribe to
gather around the table, Tanis delivers festive menus for
holiday feasts. So in one book, three kinds of cooking:
small, medium, and large.
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