Chez Panisse Restaurant Menu Cookbook - Signed by Alice Waters

Additional Details

Description: Justly famed for the originality and surprise of its ever changing menu, the freshness and uncompromising quality of its ingredients, and the range and virtuosity of owner-chef Alice Waters, Chez Panisse has gained an international reputation as one of America's truly great restaurants. 

Dinner at this charming country-style San Francisco Bay Area establishment is a culinary adventure. Chez Panisse offers a different five- course menu each night (seldom repeating a meal since it opened in 1971), and in fact has created a wholly original cuisine -- a style of cooking nurtured by French culinary tradition yet distinctively American and uniquely its own. 

Combining the pungent garlicky accents of Provencal-style cooking with her own characteristic lightness, Alice Waters' cooking is at once elegant and earthy, classical and experimental, a joyous celebration of the very finest of the regional ingredients found in such abundance in California. 

In this spectacular menu cookbook, Alice Waters assembles 120 of Chez Panisse's inspired transformations of classic French dishes -- compiled from the best meals served at Chez Panisse in the ten-plus years of its existence, including several of the galas, festivals, and special-occasion meals that have become such celebrated gustatory events. 

Any home cook who has mastered the basics will be eager to try Alice Waters' exciting repertoire, which ranges from simple dishes like Pommes Anna or Salade Nicoise to such elaborate creations as Roast Duck stuffed with Corn Bread and Wild Mushrooms or Coulibiac of Salmon. 

The Chez Panisse Menu Cookbook is filled with dishes redolent of the earthy bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, the delicate sweetness of fish fresh from the sea. There are recipes for mousses, souffles, and confits; for pigeon, quail, squab, suckling pig, and spring lamb, and incomparable cassoulets; tarts made of artichokes, or almonds, or goat cheese; a large assortment of fresh seafood delicacies (from tender oysters served on the half shell with mignonette sauce to a savory bouillabaisse of salt cod infused with garlic, white wine, tomatoes, onions, fresh thyme, Pernod, orange rind, olive oil, and fish broth). There are menus for the different seasons of the year, for picnics and outdoor barbecues, for memorable occasions. 

The Chez Panisse Menu Cookbook presents an exuberant style of cooking intended to awaken the senses and bring both diner and cook into more direct involvement with the flavors, textures, and aromas of food. Handsomely designed and illustrated by David Lance Goines, who also did the now famous graphics of the restaurant, it is an indispensable addition to the shelf of every serious cook and cookbook reader. 

---- 

Condition: Dust jacket has tears on the top two corners and a small pin hole on front cover. Further book in good condition