Chez Panisse Vegetables (Hardcover)

Author: Waters, Alice

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Product Overview

Organized alphabetically and containing world-famous recipes, a cookbook offers information on how to grow each vegetable, when it is in season, how to select the best produce at the market, how to keep it fresh, and how to cook it to its best advantage. $85,000 ad/promo. Good Cook/BOMC Main. Tour. *Author: Waters, Alice/ Curtan, Patricia (ILT) *Publication Date: 1996/05/01 *Number of Pages: 344 *Binding Type: Hardcover *Language: English *Depth: 1.25 *Width: 7.50 *Height: 10.75


Publisher Harpercollins
Mfg Part# 9780060171476
SKU 30002603
Format Hardcover
ISBN10 0060171472
Release Date 5/1/1996
Dimensions (in Inches) 10.75H x 7.5L x 1.25T
Author Info
Alice Waters
Alice Waters graduated from the University of California in 1967 with a degree in French cultural studies, then traveled for a year in France, returning to open Chez Panisse in Berkeley, California in 1971, where she still serves a five-course, fixed-price menu that changes daily. Chez Panisse has become an enormously influential as well as popular restaurant, and Waters is an outspoken agitator for good, fresh, uncontaminated food and for traditional agricultural practices. She has devoted much of her energy to activist programs that will make children aware of the importance of healthful food. In 1998 she was invited to open a restaurant in Paris, at the Louvre.
"Say 'vegetables' in America and you think of Alice Waters."
From the Publisher
Annotation Seasonal, organic, local vegetables are a trademark of the food at Alice Waters's restaurant, Chez Panisse. Here are her favorite vegetable recipes, with advice on growing and choosing good vegetables, and cooking them to their best advantage.
Editors Note For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetablesoffers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetablesto be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetablesoffers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetablesmakes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
Editors Note 2 For twenty-five years, Chez Panisse, Berkeley, California's landmark restaurant, has enchanted its patrons with the excitement of delicious garden vegetables. Alice Waters and the cooks at Chez Panisse have long known that the best-tasting food is grown, harvested, and brought to market by people who practice sustainable, organic agriculture. Here, in more than 250 spirited recipes, are the vegetables that have delighted eaters at Chez Panisse. Alice and the cooks of Chez Panisse have selected the restaurant's most irresistible vegetable recipes to inspire cooks at home. The recipes are enhanced by original full-color linocuts that capture the vibrancy and individuality of produce taken straight from the garden. This remarkable compendium of culinary expertise covers a broad range - from unexpected combinations such as Grilled Asparagus with Blood Oranges and Tapenade Toast to dishes as radically simple as Spring Onion Sandwiches. More than forty vegetables, from amaranth to zucchini, are represented. For each, there is a short essay describing its cultivation, how it is used in the Chez Panisse kitchens, how to shop for it at the market, and how to prepare it for cooking. The ingenious and varied recipes that follows are drawn from all seasons of the Chez Panisse repertoire, and the curious cook who browses among them will find a rich source of possibilities and inspiration. The recipes for fennel, for example, include uncomplicated classics such as Fennel Gratin and Grilled Fennel and unusual inventions such as Shaved Fennel, Artichoke, and Parmesan Salad.
Editors Note 3 A cookbook containing world-famous recipes offers information on how to grow specific vegetables, when they are in season, how to select the best produce at the market, how to keep it fresh, and how to cook it to its best advantage
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0368
Publisher William Morrow & Company

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