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A Platter of Figs and Other Recipes (Hardback or Cased Book)

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Estado:
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Ubicado en: Grand Rapids, Michigan, Estados Unidos
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Entrega prevista entre el mar. 28 oct. y el mar. 4 nov. a 94104
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N.º de artículo de eBay:365717079073
Última actualización el 23 oct 2025 22:52:06 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
ISBN
1579653464
EAN
9781579653460
UPC
00791243653466
Manufacturer
Artisan Publishers
Brand
Artisan Publishers
Binding
TC

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Product Identifiers

Publisher
Artisan
ISBN-10
1579653464
ISBN-13
9781579653460
eBay Product ID (ePID)
65718393

Product Key Features

Book Title
Platter of Figs and Other Recipes
Number of Pages
294 Pages
Language
English
Publication Year
2008
Topic
Regional & Ethnic / International, Seasonal, Essays & Narratives, Entertaining
Illustrator
Yes
Genre
Cooking
Author
David Tanis
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
39.8 Oz
Item Length
10.2 in
Item Width
7.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-049384
TitleLeading
A
Reviews
There are many chefs in America more famous than David Tanis, but there are few, if any, who are more gifted.
Dewey Edition
22
Dewey Decimal
641.59
Synopsis
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.
LC Classification Number
TX725.A1T335 2008

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