David Tanis

A Platter of Figs and Other Recipes (eBook, ePUB)

• Format: ePub

Produktbeschreibung

The renowned chef's modern classic offers an "exquisite collection of menus" for simple, seasonal, family-style meals (The Guardian, UK). For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he helps lead America's sustainable cuisine revolution. The other six months, Tanis lives in Paris, where he hosts intimate dinners prepared in a small kitchen with nothing more than an old stove and some well-used pots and pans. A Platter of Figs and Other Recipes is both an accessible cookbook and an eloquent meditation on the pleasures of preparing and sharing meals. Tanis serves up twenty-four seasonal menus that are simply conceived and served family-style. Every dish-such as Wild Salmon with Spicy Vietnamese Cucumbers, Braised Duck with Fried Ginger, or Shoulder of Spring Lamb with Flageolet Beans and Olive Relish-bursts with invention and flavor. Named by the Guardian/Observer as one of the 50 best cookbooks ever written

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Produktdetails

• Verlag: Artisan
• Erscheinungstermin: 1. Oktober 2008
• Englisch
• ISBN-13: 9781579655945
• Artikelnr.: 39474386

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.