A Platter of Figs and Other Recipes
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A Platter of Figs and Other Recipes by Alice Waters
Helps to prepare meals for friends and family who are couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving.
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 | 9781579653460 |
| ISBN 10 | 1579653464 |
| Title | A Platter of Figs and Other Recipes |
| Author | Alice Waters |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Workman Publishing |
| Year published | 2008-10-01 |
| Number of pages | 294 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |