This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.
Chez Panisse Menu Cookbook
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This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.
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More About the Author
Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish - all locally and sustainably produced.
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Most Helpful Customer Reviews
33 of 33 people found the following review helpful
By A Customer
Format:Paperback
There's a special reason we go to the books of the great chefs. It's not to throw a meal together in 2 minutes, or to make sure we will find a dish we can cook with no trouble in two pans in our kitchens at home. It's to look inside an imagination and see what someone can achieve with ingredients and passion when it's what they do all day, every day, with devotion.
As Nigella Lawson said about another writer, "I often cook, if not directly from it, then inspired by it (which is more telling)". This is a truly inspiring work, one you will go back to again and again. From the buckwheat crepes with glaced fruit and eau de vie, to the amazing amazing fish soup, simple dishes with corn and over the top reworking of french classics, the judgement of flavours and textures is perfect. Ignore Water's fetish about perfect lettuce, read it, and just go to the kitchen. 10 stars out of five, the best of all the Waters books.
46 of 49 people found the following review helpful
By A Customer
Format:Paperback
I enjoy reading this cookbook more to gather ideas than to find recipes I want to cook. Alice Waters describes how she and her team at Chez Panisse created many of their memorable meals, what inspired them, the problem that arose, and how they worked around those problems. What she doesn't write about as much is the actual process of preparing the food--the recipes. Of course, for some of these menus, it would be virtually impossible to create in a home kitchen, or to have access to the ingredients (a pig feed a diet heavy with garlic comes to mind). Good ideas for the knowledgable cook.
39 of 42 people found the following review helpful
Format:Paperback
This is one of Alice Waters' early books, and it shows, as compared to the later ones. Many of the recipes are complicated, and involve ingredients that are not easy to come by, even in NYC. I read it more for amusement. The later books (Vegetables, Fruit, Cafe), are much more user friendly and result in great dishes. I wouldn't recommend this to someone new to her philosophy of cooking, or who doesn't have serious kitchen experience.
Most Recent Customer Reviews
4.0 out of 5 stars
Complicated and often obscure ingredients
As an accomplished cook I have a fairly good knowledge of food however many of the recipes require expensive and/ or hard to find ingredients. I doubt I will use this often.
Published 4 months ago by Dave Howald
1.0 out of 5 stars
Can't Highlight in Kindle Version - Only One Word at a Time
Buyer beware. You can't highlight or copy text in this book as you do in other Kindle books. It some parts of the book it will only let you select a single word at a time. Read more
Published 8 months ago by Bohemian Bon Vivant
4.0 out of 5 stars
You can now cook like you're eating at Chez Panisse!
Alice Waters is famous for her resturant, Chez Panisse, in Berkeley, California. While I have never been to dine while I was out there, I would love to go there myself. Read more
Published 21 months ago by Sylviastel
5.0 out of 5 stars
wonderful book
Some of the other reviewers have taken issue with the complexity and raw material requirements of some of the recipes, and it's true that most of us don't have access to all of the... Read more
Published 23 months ago by Tim Colton
5.0 out of 5 stars
Wonderful work
This is an excellent cookbook to add to your gourmet collection. There are quite a few recipes in here that one would consider to be more fine dining than an average home cook... Read more
Published on February 15, 2011 by Ebrom
3.0 out of 5 stars
Chez Panisse Menu Cookbook
Having dined at Chez Panisse, I anticipated being able to recreate some of those mouthwatering dishes, but not all are included -- an admittedly impossible task, since they change... Read more
Published on March 3, 2010 by Linda Umstead
5.0 out of 5 stars
Inspirational
I know good food. I grew up in California and I've lived in Europe for over twenty years. At our house we say we like our meals "delicious, fast, cheap and easy. Read more
Published on May 3, 2009 by Giselle Jacques
5.0 out of 5 stars
Chez Panisse Menu Cookbook
Having heard about Chez Panisse and my sister finally having the opportunity to dine at the restaurant, I gave the book to my sister as a gift. Read more
Published on February 13, 2008 by Jeannette A. Lewis
3.0 out of 5 stars
Chez Panisse Menu Cookbook
American foodies owe a debt of gratitude to Alice Waters. She is the patron saint of California cooking, or new American cooking, or whatever you want to call it. Read more
Published on October 29, 2006 by Rose City Reader
3.0 out of 5 stars
Showing its age
There's a lot of good sense and good food in this book, but the California style is getting a bit past mark of mouth, if you'll permit an archaic phrase/pun. Read more
Published on April 6, 2003 by Joseph F. Mcconnell
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