Chez Panisse Cooking
Chez Panisse Cooking by Paul Bertolli with Alice Waters is one of the most comprehensive cookbooks from the acclaimed Berkeley restaurant yet. Enjoy some of Chez Panisse restaurant's most special menus with the help of this cookbook.
Format: Hardcover with dust jacket, 449 pages.
Publisher: Random House
Author: Paul Bertolli
Description: Now -- with the first general cookbook from Chez Panisse since the 1982 Chez Panisse Menu Cookbook -- the journey continues. In Chez Panisse Cooking chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's latest explorations and reexaminations of earlier triumphs.
Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Paul Bertolli provides reflections, recipes and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."
Punctuated by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms and Parmesan cheese; figs left on the vine until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast.
Season by season, Chez Panisse Cooking will captivate the sense and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel.
Here, some of the restaurant's most remarkable recent menus for special occasions arc re-created, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began with, "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/ In unison dance, Lobster Salad..."
Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.
Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Like The Chez Panisse Menu Cookbook, Chez Panisse Cooking will be indispensable to the shelf of every serious cook and every serious cookbook reader. Like the earlier book, this one, too, promises to be a classic.
Condition: Good condition. Back of jacket has a small spot of worn laminate.
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