Heart of the Artichoke and Other Kitchen Journeys - Tanis, David
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From David Tanis, author of A Platter of Figs, new recipes and menus for cooking that enriches the experience in the kitchen and at table. Tanis' recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. HEART OF THE ARTICHOKE contains twenty of his best menus, five per season. In this soulful, fun-to-read cookbook, he also reveals his own private food rituals, those treats for when you are on your own in the kitchen with no one else to satisfy. And for grand occasions, Tanis delivers with festive menus for holiday feasts.

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Produktbeschreibung
From David Tanis, author of A Platter of Figs, new recipes and menus for cooking that enriches the experience in the kitchen and at table. Tanis' recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. HEART OF THE ARTICHOKE contains twenty of his best menus, five per season. In this soulful, fun-to-read cookbook, he also reveals his own private food rituals, those treats for when you are on your own in the kitchen with no one else to satisfy. And for grand occasions, Tanis delivers with festive menus for holiday feasts.
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Autorenporträt
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 Light, Bon 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.