David Tanis

Heart of the Artichoke and Other Kitchen Journeys (eBook, ePUB)

• Format: ePub

Produktbeschreibung

The renowned chef and author of A Platter of Figs offers new recipes and seasonal menus from elegant diners for one to sumptuous holiday celebrations. For decades, David Tanis has been head 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. In Heart of the Artichoke and Other Kitchen Journeys, he shares some of his favorite meals for all occasions. Tanis opens this soulful cookbook with some personal food rituals-treats like jalapeño pancakes, beans on toast, and pasta for one-that are perfect for when it's just you in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. And for grand occasions, Tanis delivers festive menus for holiday feasts. Along with these recipes, Tanis shares memories and insights from a life of loving food.

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Produktdetails

• Verlag: Artisan
• Erscheinungstermin: 20. Dezember 2016
• Englisch
• ISBN-13: 9781579657338
• Artikelnr.: 44847267

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.