Book by Waters Alice L
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"Casual, unpredictable, delectable - so run the recipes offered up in food visionary Alice Waters." -- Elle "Ms. Waters's accessible recipes...are almost always brief and often inspired." -- New York Times Book Review "Chez Panisse...[is] the most influential American restaurant of the past generation....In the...Waters way of cooking, flavor comes to the fore and technique recedes." -- Nicholas Lemann, The New Yorker "Chez Panisse is the single best restaurant in the United States." -- GourmetReseña del editor:
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 Vegetables offers 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 Vegetables to 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, Vegetables offers 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 Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
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Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0060171472
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Descripción HarperCollins, 1996. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0060171472
Descripción 1996. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VC-9780060171476
Descripción HarperCollins. Hardcover. Estado de conservación: New. 0060171472 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132267404
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Descripción 1996. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780060171476
Descripción Hardcover. Estado de conservación: New. 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. Nº de ref. de la librería 9010665
Descripción HarperCollins, 1996. Hardcover. Estado de conservación: New. Nº de ref. de la librería 0060171472