Chez Panisse Pasta Pizza and Calzone Cookbook

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Description: Alice Waters, whom Craig Claiborne has called "that great American rarity, a deservedly celebrated native-born chef," presents the pasta, pizza and calzone recipes that she serves in her famous Chez Panisse cafe and restaurant in Berkeley. California.Her innovative, magical, classically inspired yet wonderfully original cuisine has made the menus at Chez Panisse the talk of food experts around the world, and Alice Waters' Chez Panisse Menu Cookbook has become a modern culinary classic. 

Now in this collection of pasta and pizza recipes Alice Waters and her co-authors Patricia Curtan and Martine Labro have once again based their recipes on the freshest and best seasonal ingredients and then let their earthy and elegant genius lead them into unexplored regions and unexpected celebrations of pasta and pizza. When fall descends, they grill the last tomatoes from the garden and toss them with a few sprigs of marjoram over whole-wheat taglierini. In winter they smother pasta with sausage and winter greens. 

Inspired as much by Provence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities not only in the choice of ingredients -- grilled radicchio and anchovies, roasted peppers and garlic, mussels and fennel, saffron and tomatoes -- but also in the combinations that make its pizza so tantalizing: leeks, pancetta, and goat cheese; roasted eggplant and mozzarella; escarole, capers and fontina. Perhaps the calzone, which is on the cafe menu every day, is the purest example of Chez Panisse's light-hearted and ingenious commingling of the Old World and the New: a turnover of fresh pizza dough is stuffed with goat cheese from California's Sonoma Valley, French goat cheese, mozzarella, prosciutto, and -- from Chez Panisse's own garden—chives, parsley, thyme, marjoram and garlic.&nbsp

Chez Panisse Pasta, Pizza, & Calzone brings together 87 recipes for pasta sauces and 36 for pizza as well as a variety of surprising and tasty pasta doughs: buck- wheat pasta, black pepper pasta, red pepper pasta, and saffron pasta. The seasonal arrangement of these recipes allows the most modest kitchen garden to inspire the harmonious and earthy combinations of pesto and new potatoes or onion confit and winter greens. Delicate sweet fish, shrimp, crab, lobster, and squid fresh from the sea are metamorphosed in savory combinations: squid, pink peppercorns, and fettuccine for summer, or salt cod ravioli in fish broth for winter. Even wild foods and game find their niches in luxurious and delicate spring dishes like fresh morels, garden carrots, and linguine and in robust fall extravaganzas like duck liver, green beans, and walnut pasta. 

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Condition: Good condition. Small crease on interior corner of dust jacket flap.