The very first page of this award winning cookbook from Chef David Tannis (of Alice Water's famed Chez Panisse restaurant) tells you alot about his approach to this book. He explains why he chose the title, and goes on to talk about why to serve a platter of figs you need to know about what season they are ripe, how to judge the ripeness, and then what to do with the fruit - and all of these lead you to whether you serve them as an appetizer, as part of the main dish, or as dessert.

A Platter of Figs continues along these themes, emphasizing the importance and pleasures of cooking at home for family of friends, and presenting relatively easy recipes in a menu format that is divided into seasons. In other words, the way he suggests we should all think about food and cooking. The dishes are simple enough for a family supper and intriguing enough for a dinner party, and the food photography throughout the cookbook is mouth-watering.

In between all that goodness Chef Tannis offers insights, food memories, techniques, and food lore in small snippets that add to the charm of the book.