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Zusatztext 87209120 Informationen zum Autor 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 fifty best cookbooks ever by the Guardian/Observer (London), and Heart of the Artichoke , which was nominated for a James Beard Award. He spent many years as a chef with Alice Waters at Chez Panisse 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 seventeenth-century walk-up in Paris. He is an advocate for simple home cooking, with a core belief that food needn't be fussy to be beautiful. An avid traveler, his first stop on any trip is at an outdoor market, finding inspiration in regional cuisines from hither and yon. He has written for a number of publications, including the Wall Street Journal , the Guardian/Observer , 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 seven years. Klappentext The best ways to cook the freshest ingredients. Themes and variations, ingredient by ingredient. Vorwort David Tanis’s biggest and most ambitious book yet: a true teaching book, organized ingredient by ingredient, with 200 recipes, variations, and text that illustrates ways to improvise on basic themes. Zusammenfassung David Tanis’s biggest and most ambitious book yet: a true teaching book, organized ingredient by ingredient, with 200 recipes, variations, and text that illustrates ways to improvise on basic themes.
