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A Platter of Figs and Other Recipes (Hardcover)

David Tanis

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ISBN 10: 1579653464 / ISBN 13: 9781579653460
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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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Title: A Platter of Figs and Other Recipes (...

Binding: Hardcover

Book Condition:New

About this title


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.

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.

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