Heart of the Artichoke and Other Kitchen Journeys

by Tanis, David

• ISBN13: 9781579654078
• ISBN10: 157965407X
• Format: Hardcover
• Copyright: 2010-11-01
• Publisher: Artisan

Summary

Whereas the menus in A Platter of Figs were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled (for example, "Feeling Slightly American" and "Cooking Today for Tomorrow"), and punctuated with rich mini-essays full of information and insight. The menus are bookended by a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy, and at the other end, menus for holiday feasts.

Author Biography

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.