book data
46 ratings,
4.11
average rating, 6 reviews
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published
November 22nd 1994
by Random House
binding
Paperback, 448 pages
isbn
0679755357
(isbn13: 9780679755357)
description
Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked a movement toward simple, elegant cooking using fresh, seasonal, regional in...more
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other reviews (showing 1-20 of 74)
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5 stars (17)
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avg 4.11
editions: all | this edition
editions: all | this edition
Read in February, 2007
The recipes in this book are perhaps a bit above and beyond what I would normally cook, but it is inspiring and full of tips and hints about how to be a cook, especially how to be a seasonal, non-wasteful, even local cook. I have made perhaps half a dozen of the recipes, and most were wonderful so I think I just need to brave it and try cooking pigeon or oxtail...
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I have found this cookbook much more valuable, as an aid to cooking and understanding cooking, than any of the Chez Panisse books published under Alice Waters' name. There are some editing failures - elisions, missing info - but these are amazing recipies, and the instructions on a wide range of subjects and ingredients are detailed, smart, and luminously clear. This book aims to teach you how to make your own vinegar, can your own preserves, brine your meat, etc etc, without the weight and tedi...more
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Read in December, 2007
recommends it for:
scratch cooks
Another good CP cookbook... but I've decided I'm not a French cook. Too much meat, too many complicated recipies that can't get me too excited. The bread recipies were interesting, I'd like to try a natural yeasted loaf.
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Sometimes, when I'm cooking, I hear bells. When Chef Paul writes about cooking, I hear bells and see elephants. Those elephants are making sweet onion confit and rocket salads whilst drinking a heady Bordeaux.
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Has a copy to sell/swap
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Read in January, 2007
recommends it for:
any aspiring cooks
Paul Bertolli is the most verbally sophisticated of all chefs I've yet to read. After interning for a little over a month at Chez Panisse, I can see how his touch remains.
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Good for some recipes, often a little too complex for practical use. Section on stock invaluable.
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