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Chez Panisse Cooking
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing ...more
Paperback, 448 pages
Published
November 22nd 1994
by Random House
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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...
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
exceleltn complicated flavorful food
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.
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.
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.
Good for some recipes, often a little too complex for practical use. Section on stock invaluable.
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Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a ...more
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