A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes


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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.

Product Details

ISBN-13: 9781579653460
Publisher: Artisan
Publication date: 10/01/2008
Pages: 294
Sales rank: 763,045
Product dimensions: 7.80(w) x 10.00(h) x 1.30(d)

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 LightBon 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.

What People are Saying About This

From the Publisher

"Davis is a cook, but an artist, and there are so few of them in the world. I can count them on one hand."—Alice Waters, author of The Art of Simple Food

"Davis has that rare and admirable talent of making food taste as it should. He can coax a tomato to taste more like a tomato, a fig to taste more like a fig."—Nancy Silverton, author of A Twist of the Wrist

"David's book is a distillation of timeless culinary wisdom and warm, wise invention—smart, funny, beautiful, practical, and irresistible."—Judy Rodgers, author of the Zuni Café Cookbook

"This is a book to cook from. I absolutely love it."—Madhur Jaffrey, author of Climbing the Mango Trees

"A book of great beauty and, much more rare, real wisdom about food, one that manages to instruct and delight in equal measure." —Michael Pollan, author of In Defense of Food

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A Platter of Figs and Other Recipes 3.9 out of 5 based on 0 ratings. 15 reviews.
Guest More than 1 year ago
The food is the star here, not the author. There are few cook book authors as genuine as Tanis.
Guest More than 1 year ago
I'm a big fan of Tanis and wasn't disappointed with this one. It's the respect that he has for food and eating that's so enticing.
polkadotcreations on LibraryThing More than 1 year ago
Beautiful book, but I couldn't find more than two or three recipes that appealed to me. It's too bad - I really wanted to like it, but the "simple food" presented here was just too Out There for this picky eater.
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corn_allergy More than 1 year ago
I use this cookbook as a reference for style, presentation and recipes. David Tanis presents his recipes with poetic minimalism. He focuses on fresh foods and also introduces international flare. Recipes are as basic as tomatoes and sea salt, or as instructive as best practices when cooking local game (rabbit, etc). This is also an ideal cookbook for those with food allergies, because Tanis uses fresh, minimal ingredients, limiting the amount of alteration of the recipes. Tanis' instruction and advice make the cookbook an all around joy. To introduce each chapter, Tanis adds in a bit of prose about places he has visited and international techniques/spices that he incorporates. If you are looking for a cookbook with a little bit of education, a little bit of diversity and beautiful presentation, this one will definitely please. I have also given this as a gift with great results.
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Hobbychef More than 1 year ago
I generally do not write reviews, but this book was inspirational to me. I was so happy to discover this was not another cookbook with recipes from Chez Panisse. What I found inspirational was that David Tanis writes about how to think about cooking. His book re-frames the way we should think about food. It provides guidance for finding only the freshest ingredients and using them to prepare simple, tasty menus. This book is a "must have" for cooks that want to take their cooking experience to a higher level.
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