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Platter of Figs and Other Recipes by Alice Waters and David Tanis (2008, Hardcover)

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This cookbook by David Tanis, titled "Platter of Figs and Other Recipes," is a first edition hardcover published in 2008 by Artisan. It includes 294 pages of regional and ethnic recipes, perfect for entertaining and seasonal gatherings. The book features a dust jacket and illustrations by an unknown artist. The intended audience for this book is adults, and it is written in English. The book measures 10.2 inches in length, 7.9 inches in width, and 1.4 inches in height, with a weight of 39.8 ounces. It is a nonfiction narrative type, and the topic includes essays and narratives, as well as recipes.

About this product

Product Identifiers

PublisherArtisan

ISBN-101579653464

ISBN-139781579653460

eBay Product ID (ePID)65718393

Product Key Features

Book TitlePlatter of Figs and Other Recipes

Number of Pages294 Pages

LanguageEnglish

TopicRegional & Ethnic / International, Seasonal, Essays & Narratives, Entertaining

Publication Year2008

IllustratorYes

GenreCooking

AuthorAlice Waters, David Tanis

FormatHardcover

Dimensions

Item Height1.2 in

Item Weight39.8 Oz

Item Length10.1 in

Item Width8 in

Additional Product Features

Intended AudienceTrade

LCCN2007-049384

ReviewsThere are many chefs in America more famous than David Tanis, but there are few, if any, who are more gifted.

TitleLeadingA

Dewey Edition22

Dewey Decimal641.59

SynopsisForget 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.

LC Classification NumberTX725.A1T335 2008