Heart of the Artichoke and Other Kitchen Journeys
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Heart of the Artichoke and Other Kitchen Journeys by David Tanis
Features menus designed to serve four to six. This title includes twenty-four menus, six per season, each of them titled and punctuated with rich mini-essays full of information and insight. It also includes a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy.
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.
| SKU | Unavailable |
| ISBN 13 | 9781579654078 |
| ISBN 10 | 157965407X |
| Title | Heart of the Artichoke and Other Kitchen Journeys |
| Author | David Tanis |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Workman Publishing |
| Year published | 2010-11-01 |
| Number of pages | 344 |
| Prizes | Short-listed for James Beard Foundation Book Awards (General) 2011 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |