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A Platter of Figs and Other Recipes Hardcover – October 1, 2008
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"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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From Publishers Weekly
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About the Author
David Tanis is the author of A Platter of Figs and Other Recipes,Heart of the Artichoke and Other KitchenJourneys, and One Good Dish. His weekly column, City Kitchen, appears in The New York Times.
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Top Customer Reviews
This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.
I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"
The most telling test of value to me is if I donate it to the local library or pass it on to someone else.
I purchased A Platter of Figs a while back based on something I had read in Saveur Magazine. The book was suggested as a warm appealing book of approachable warm appealing meals for friends by a warm approachable author.
Much of that is true of this work. David Tanis comes across as a surviving latter-day hippie who found a job. He lives in Paris and California, and one can't escape the feeling that after his meals with seven other friends (his recipes are indicated as proportioned for eight people), they can all be found on his back porch enveloped in a cloud of sweet-smelling smoke from a stash, holding wine glasses in the dangle-dangerously position and saying words like "cool." It is a good read, and I was left with the image of myself in a pair of tattered jeans, a flannel shirt and a pair of sandals casually turning out knockout dinners while I sipped a glass of wine. The recipes are well thought out (with an occasional mistake or two) and nicely guided by Chef Tanis, and most of them are well within the realm of possibility for any moderately experienced cook.
The problem for me with this book is that it is not as simple as it purports to be...not if you are really doing things correctly.Read more ›
He said his favorite thing about the book is that it has made it easy for him to try out new ingredients (this week it was turnips) without a lot of fuss. He also enjoys the organization of the book by menu. Finally, this is truly a beautifully made book, with gorgeous photography and nice paper.
I would say this book is great for a home chef with a bit of experience who is looking to try new things and expand their horizons.
I have made from this book: green chili stew, salmon with Vietnamese cucumbers, spinach pie, pork loin, paella with shrimp and squid ink, to name a few. All have turned out well.
There are so many memoir type cookbooks out there and although this is not officially one of them, Tanis does have his personal musings about food included with each menu. I love the memoir/cookbook genre, but they can be a bit precious...."The waft of the scent of (fill in name of flower/fruit) blossoms from the (fill in name of tree) in (fill in glamorous or exotic country) where my family had a house....." Tanis' musings are so engaging but with a down to earth voice that does not come off like he is trying to write a poetic novel. I have actually read both his books cover to cover. He wrote one sentence about zucchini as a preface to a another recipe for zucchini and I have taken this idea and eaten it literally hundreds of times adding my own variations (zucchini and onion cut up and slowly stewed in olive oil as a side dish, or over pasta). This is what I love about this book- Tanis encourages you to explore, to work with food the way a chef does- not by following exact times but cooking by smell, sight and feel and substituting based on what you happen to have on hand or what looks good at the market.
The book is also very of the moment (it's divided into seasonal menus) and yet not at all fussy.Read more ›
Most Recent Customer Reviews
I love his approach, It's purist but without being zealous or preachy. This book made me a fan and I bought 'One Good Dish' which I am still yet to explore.Published 9 days ago by Deborah G. Seidman
David Tanis never fails to disappoint. This is a lovely book with wonderful recipes.Published 10 days ago by Mary LaValley
This book is so great. Love the seasonal ideas for meals. Menus are fun and creative! Glad we got it!Published 2 months ago by DP
Purchased as a gift for my sister. She loved it. She had read David Tanis' work in the New York Times and looks forward to making the Yellow Hunger meal, as do I (I also own a... Read morePublished 4 months ago by Catherine Rudolph
This is one of my favorite cookbooks of 2014. Marvelous recipes, every one is absolutely delicious. All innovative and simple. Read morePublished 14 months ago by Charlene Smith