For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.
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For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.
Read Less
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Good. Shows minimal wear such as frayed or folded edges, minor rips and tears, and/or slightly worn binding. May have stickers and/or contain inscription on title page. No observed missing pages.
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Good. Hardcover with dust jacket, 1988 copyright, 2nd printing, tight, bright, pages clear and bright, shelf and edge wear, corners bumped, price clipped dust jacket, dust jacket with photograph of vegetables on front, packaged in cardboard box for shipment, tracking on U.S. orders.
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Used Good. Firefly Bookstore sells items online and in our store front. We try to add images and descriptions when we can, but if you need additional information or photos of the books we list, please contact us.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Gail Skoff, Photos. Fine. No Dust Jacket. Book Small quarto, softcover, fine, as new, in orchid pictorial wraps. Extraordinary, " "poetic, " and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking. 423 pp. including index.
Although I will *never* cook most of the complicated recipes in this book, I still enjoyed "reading" it. I guess because of the passion in cooking for real. Somehow it is comforting to know that people use real ingredients to make real food.
SweettheaCakes
Mar 25, 2009
Revolutionary!
Chez Panisse in Berkeley was a revolutionary force in American cooking, spearheading the movement toward fresh, seasonal, regional ingredients as the basis for all menu decisions. In this book Chef Paul Bertolli shares hundreds of Chez Panisse recipes, for fish, shellfish, vegetables, risotto, pasta, bread, meats, poultry, desserts, preserves, and ?basics? - stocks, broths, oils,creams, and nitrates.
I have raved in another review about the book ?Chez Panisse Pastries?, which is of course my area of expertise; I was so impressed by that book I picked up this one as well. Like their pastry book, there are not a lot of photos or illustrations here - it could be intimidating, or less useful, for a novice - and it is jam-packed with California-influenced recipes. Their ideas and combinations are amazing, and wonderful, with many useful suggestions, including how to make a good menu (even cooler - they have sample seasonal menus from Chez Panisse).
I haven't made a lot of these recipes, so I can't really rate this book on usability, like their pastry book. I can recommend it, though - it is stuffed with a lot of great information; if you are a cook and truly interested in learning different approaches to food you will want to pick up this book.
