A platter of figs and other recipes

Format:

Book

Title:

A platter of figs and other recipes

Author:

Tanis, David author

ISBN:

9781579653460

Publication:

New York, NY : Artisan, [2008]

Physical Description:

x, 294 pages : color illustrations ; 26 cm

General Note:

Includes index.

Contents:

Foreword / by Alice Waters -- A way to eat -- Spring Menus. Favas and other harbingers ; How to cook a rabbit ; A cold spring ; Supper of the lamb ; Salmon on my mind ; Duck for dinner -- Summer Menus. Too darned hot, alors! ; Slightly all-American ; Yellow hunger ; Feeling Italian, Part I ; Viva fish tacos ; Hot day, cold chicken -- Fall Menus. Feeling Italian, Part II ; In Catalonia ; The bean soup lunch ; Another early autumn ; Dinner for a Tuscan ; A simple Moroccan supper -- Winter Menus. Tapas party ; Slow beef ; Nuevo Mexico ; Feeling Italian, Part III ; Peasant fare from a Parisian kitchen ; North African comfort food -- Afterword.

Summary:

Tanis shows readers how to slow down, pay attention, and give ingredients their due, in this work that serves up charming, unassuming meals.

"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, David 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. Here, at last, is a cookbook that has nothing to do with celebrity chefdom and everything to do with real life."-- taken from book jacket front flap.

Subject(s):

International cooking.

Seasonal cooking.

Menus.

Entertaining.

Gastronomy -- Anecdotes.

Genre:

Added Author:

Hirsheimer, Christopher

Holds:

Available:*

Library	Call Number	Status
Searching... McMinnville Public Library	641.59 Tanis	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.

Reviews (1)

Publisher's Weekly Review

Both a meditation on the powerful rites of cooking and serving a meal and a gentle but serious education in doing both, this book by the part-time head chef at Berkeley's renowned Chez Panisse is an impressive ode to the simple beauty of food. With 24 menus distributed over the course of a year, Tanis emphasizes seasonality with ingredients (blueberry-blackberry crumble in summer; celery root mashed potatoes in winter) and with the types of dishes provided for each menu (as with a divine, warming lobster risotto as part of a menu for a cold spring day). Anecdotes from his peripatetic life of enjoying good food around the world, from Venice to Morocco to New Mexico, add another intimate dimension and help the book appear written just for the reader by a kind, patient friend. Many of the recipes are almost as simple as the title implies: a summer menu features sliced tomatoes with sea salt, while a course for a fall lunch consists of nothing more than pears and Parmigiano cheese. Others, like a black paella with squid and shrimp, are more involved, but the detailed instructions make them accessible to any cook willing to put in the effort, and the results are delicious, never fussy. Taking a stand against the typical cookbook organization from appetizers through desserts, Tanis teaches how to think clearly about conceiving, preparing and enjoying simple but delicious meals. Full-color photos throughout. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved