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Heart of the Artichoke and Other Kitchen Journeys

David Tanis.
Publisher Artisan  
Format hardcover
Product Dimensions 10.15 x 8 x 1.4 inches
ISBN 9781579654078
Pages/Publication Date 344/2010
Daedalus Item Code 40602
This item is not available.
(James Beard Award Nominee) Following his brilliant A Platter of Figs (named one of the 50 best cookbooks ever written by London's Guardian newspaper), longtime Chez Panisse chef David Tanis gives us this enticingly illustrated book of recipes, memories, and kitchen philosophy. He begins with small meals that he makes for himself—Jalapeño Pancakes, Beans on Toast, Pasta for One—and then launches into 20 incomparable seasonal menus for four to six diners, followed by four major feasts.

"Tanis has been a chef at Berkeley's Chez Panisse for so long, he seems to have achieved a certain California Zen master state of being. A recipe is 'what happens between the concept of a dish and its final result,' he observes, then paints a fine line between 'om' and 'yum' with 14 meditations on kitchen rituals, small moments of epiphany that tie his childhood oatmeal to his adult polenta or celebrate the genius of the Ziploc bag. Cooks who live in an unchanging climate seem to have a penchant for dividing their cookbooks into seasonal chapters and Tanis is no exception. The (artichoke) heart of this work consists of 20 full menus, five for each season. Spring offerings include Vietnamese Vegetable Summer Rolls, and 'The Flavor of Smoke,' featuring Tea-Smoked Chicken Salad. Summer belongs to herbs with choices like Flat-Roasted Chicken with Rosemary, and Rice Salad with Sweet Herbs. With the fall comes Flatbread, a Focaccia served alongside Stuffed Raviolone. And winter brings Fragrant Lamb with Prunes and Almonds. Tanis rounds out the book with four feasts—celebrational meals involving a suckling pig or kid goat stew."—Booklist (starred review)

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