A Platter of Figs and Other Recipes - Tanis, David
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David Tanis might cook in the most famous restaurant in America, but here he is all about keeping meals simple at home. In this eloquent appeal for good sense in cooking great food, Davis Tanis serves up twenty-four seasonal menus that are simply conceived and simply served on platters, family style. His food bursts with invention and flavor, such as wild salmon with spicy Vietnamese cucumbers to celebrate spring and braised duck with fried ginger for a cool-weather dinner. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift for words. Deliciously down-to-earth,…mehr

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Produktbeschreibung
David Tanis might cook in the most famous restaurant in America, but here he is all about keeping meals simple at home. In this eloquent appeal for good sense in cooking great food, Davis Tanis serves up twenty-four seasonal menus that are simply conceived and simply served on platters, family style. His food bursts with invention and flavor, such as wild salmon with spicy Vietnamese cucumbers to celebrate spring and braised duck with fried ginger for a cool-weather dinner. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift for words. Deliciously down-to-earth, his intuitive menus make cooking a pleasure, not a stress whether you're "Feeling Italian" (Steamed Fennel with Red Pepper Oil; Roasted Quail with Grilled Radicchio and Creamy Polenta; Italian Plum Cake), "Slightly All-American" (Sliced Tomatoes with Sea Salt; Grilled Chicken Breasts; Corn, Squash, and Beans with Jalapeno Butter; Blueberry-Blackberry Crumble), or "Too Darned Hot, Alors!" (Provencal Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salade Nicoise; Lavender Honey Ice Cream). "David s recipes are simple and marvelous," says cookbook author Paula Wolfert. "What more can a food lover want?" Tanis shows you how to slow down, pay attention, give ingredients their due, and provide meals that will delight friends and family. Here, at last, is a cookbook that has nothing to do with celebrity chefdom and everything to do with real life. Cancel the dinner reservations and pick up this book and rediscover the pleasure of cooking at home. "
Autorenporträt
David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.