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Heart of the Artichoke and Other Kitchen Journeys |
No one better epitomizes the present-day mantra "Eat genuine food in season" than David Tanis, one of the most unique voices in American cooking. For in excess of 25 years, Tanis has been the gourmet specialist at the earth shattering Chez Panisse, in Berkeley, California, where the menu comprises exclusively of a solitary immaculate feast that changes each night. Tanis' plans are sensible yet modern, easy to get ready however amazing on the plate.
Tanis opens this deep, amusing to-peruse cookbook with his own private food customs, those treats―jalapeño hotcakes, beans on toast, pasta for one―for when you are all alone in the kitchen with nobody else to fulfill. At that point he follows with twenty exceptional menus (five for each season) that serve four to six. Each transports the peruser to places far and wide. Also, for fabulous events, a period for the entire clan to assemble around the table, Tanis conveys bubbly menus for occasion feasts. So in one book, three sorts of cooking: little, medium, and enormous.
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 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.
Very similar to his first book, A Platter of Figs, this one continues to build upon what he started. This book is designed to help people learn to cook with intuition and to cook what is seasonal and good without too much complexity. These are not recipes that are "quick and easy" for those who have no time to cook. This is for those who have the time and what to make something incredible without having the skills of a master chef.
Tanis starts out the book with a fascinating and helpful series of kitchen "moments" that help define what makes cooking real to him. This ranges from peeling an apple to cooking fresh pasta. Read this and think about what you love about cooking and find some inspiration. The rest of the book is like the first book: a series of seasonal three-course menus. Each menu starts with a summary explaining the inspiration, then includes a starter, main course, and dessert. The starters and desserts are often quick simple and require minimal work. The main course might be a bit more complex, but never impossible. None should be too intimidating to try. There is a wide range of cuisines here and certainly many unique ingredients for you to try (and broaden your gastronomic horizons).-Bradley Neilson
If you don't know David Tanis (he writes a weekly cooking column for the NYT), and you like to cook, you will love this book. He was a chef at Chez Panisse, but he writes for the home cook, not someone who has a whole kitchen and assistants at his beck and call. His recipes are wonderful and rely on locally sourced, seasonal ingredients. Easy to follow, with easily accessible ingredients, this is a great book to have on hand. -Marykate
I love that Amazon has the ability to let you peak through a book before you purchase. I gave this one to my son-in-law Greg and he loves it. He is an excellent cook and the family eats really healthy. I was very happy with my choice. Highly recommend this and David Tanis' other books. -Mighty J.
Download Ebook Heart of the Artichoke and Other Kitchen Journeys | 17 Mb | Pages 344 | EPUB | 2010
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