A Platter of Figs and Other Recipes

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9781579653460: A Platter of Figs and Other Recipes

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen

For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.

This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.

Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.

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From the Inside Flap:

David Tanis might cook in the most famous restaurant in America, but here he is all about keeping meals simple at home.

In this eloquent appeal for good sense in cooking great food, Davis Tanis serves up twenty-four seasonal menus that are simply conceived and simply served—on platters, family style. His food bursts with invention and flavor, such as wild salmon with spicy Vietnamese cucumbers to celebrate spring and braised duck with fried ginger for a cool-weather dinner.

Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift for words. Deliciously down-to-earth, his intuitive menus make cooking a pleasure, not a stress—whether you're "Feeling Italian" (Steamed Fennel with Red Pepper Oil; Roasted Quail with Grilled Radicchio and Creamy Polenta; Italian Plum Cake), "Slightly All-American" (Sliced Tomatoes with Sea Salt; Grilled Chicken Breasts; Corn, Squash, and Beans with Jalapeño Butter; Blueberry-Blackberry Crumble), or "Too Darned Hot, Alors!" (Provençal Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salade Niçoise; Lavender Honey Ice Cream).

"David’s recipes are simple and marvelous," says cookbook author Paula Wolfert. "What more can a food lover want?" Tanis shows you how to slow down, pay attention, give ingredients their due, and provide meals that will delight friends and family.

Here, at last, is a cookbook that has nothing to do with celebrity chefdom and everything to do with real life. Cancel the dinner reservations and pick up this book—and rediscover the pleasure of cooking at home.

About the Author:

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 LightBon 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.
 

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Tanis, David
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Book Description Artisan, U.S.A., 2008. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. No Flaws or Blemishes but minimal retail handling; Still Gift Quality. Dust Jacket with price is in a new clear protective Mylar sleeve. First Edition, First Printing. ------- David Tanis might cook in the most famous restaurant in America, but here he is all about keeping meals simple at home. ------ In this eloquent appeal for good sense in cooking great food, Davis Tanis serves up twenty-four seasonal menus that are simply conceived and simply served on platters, family style. His food bursts with invention and flavor, such as wild salmon with spicy Vietnamese cucumbers to celebrate spring and braised duck with fried ginger for a cool-weather dinner. Bookseller Inventory # 008179

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Book Description Hardcover. Book Condition: New. Hardcover. In A Platter of Figs and Other Recipes, David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy Food Network personalities and che.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 294 pages. 1.184. Bookseller Inventory # 9781579653460

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Book Description ARTISAN, United States, 2008. Hardback. Book Condition: New. Language: English . Brand New Book. In A Platter of Figs and Other Recipes , David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy Food Network personalities and chefs who preach fussy techniques, Tanis serves up charming, unassuming meals for friends and family: couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift with words. Dinner with Friends is deliciously down-to-earth in covering such topics as Pretty vs. Beautiful Food, Just a Salt and Pepper Cook, and Parsnip Epiphany. With his intuitive menus, cooking is a pleasure, not a stress, and the resulting food will enliven any occasion. Menus include Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom), Too Darned Hot, Alors (Eggplant and Walnut Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salad Nicoise; Lavender Honey Ice Cream), and Slow Beef (Watercress, Beet, and Egg Salad; Braised Beef with Celery Root Mashed Potatoes; Roasted Apples). Tanis is an engaging guide to gourmet eating and every page of Dinner with Friends is enjoyable. By the end readers will have learned the inspiration, techniques, and joy of the kitchen that are just as important as the best ingredients. Bookseller Inventory # ABZ9781579653460

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Book Description ARTISAN, United States, 2008. Hardback. Book Condition: New. Language: English . Brand New Book. In A Platter of Figs and Other Recipes , David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy Food Network personalities and chefs who preach fussy techniques, Tanis serves up charming, unassuming meals for friends and family: couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift with words. Dinner with Friends is deliciously down-to-earth in covering such topics as Pretty vs. Beautiful Food, Just a Salt and Pepper Cook, and Parsnip Epiphany. With his intuitive menus, cooking is a pleasure, not a stress, and the resulting food will enliven any occasion. Menus include Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom), Too Darned Hot, Alors (Eggplant and Walnut Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salad Nicoise; Lavender Honey Ice Cream), and Slow Beef (Watercress, Beet, and Egg Salad; Braised Beef with Celery Root Mashed Potatoes; Roasted Apples). Tanis is an engaging guide to gourmet eating and every page of Dinner with Friends is enjoyable. By the end readers will have learned the inspiration, techniques, and joy of the kitchen that are just as important as the best ingredients. Bookseller Inventory # ABZ9781579653460

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Book Description ARTISAN, United States, 2008. Hardback. Book Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. In A Platter of Figs and Other Recipes , David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy Food Network personalities and chefs who preach fussy techniques, Tanis serves up charming, unassuming meals for friends and family: couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift with words. Dinner with Friends is deliciously down-to-earth in covering such topics as Pretty vs. Beautiful Food, Just a Salt and Pepper Cook, and Parsnip Epiphany. With his intuitive menus, cooking is a pleasure, not a stress, and the resulting food will enliven any occasion. Menus include Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom), Too Darned Hot, Alors (Eggplant and Walnut Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salad Nicoise; Lavender Honey Ice Cream), and Slow Beef (Watercress, Beet, and Egg Salad; Braised Beef with Celery Root Mashed Potatoes; Roasted Apples). Tanis is an engaging guide to gourmet eating and every page of Dinner with Friends is enjoyable. By the end readers will have learned the inspiration, techniques, and joy of the kitchen that are just as important as the best ingredients. Bookseller Inventory # BTE9781579653460

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Book Description Artisan Publishers October 2008, 2008. Hardcover. Book Condition: New. Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans. This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It's not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals--for both the cook and the guest--are invariably the simplest. Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring's Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter's North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time. Tanis shows readers how to slow down, pay attention, and give ingredients their due, in this work that serves up charming, unassuming meals. Bookseller Inventory # 188037

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