Chez Panisse Menu Cookbook [Paperback]

Alice Waters (Author)

Book Description

Publication Date: April 18, 1995

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.

Editorial Reviews

From the Inside Flap

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.

Product Details

• Paperback: 336 pages
• Publisher: Random House (April 18, 1995)
• Language: English
• ISBN-10: 0679758186
• ISBN-13: 978-0679758181
• Product Dimensions: 7.1 x 1 x 9.1 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #173,237 in Books (See Top 100 in Books)

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.

Customer Reviews

Most Helpful Customer Reviews

31 of 31 people found the following review helpful:

5.0 out of 5 stars A Classic You Must Have, January 7, 2001

By A Customer

This review is from: Chez Panisse Menu Cookbook (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.

44 of 47 people found the following review helpful:

3.0 out of 5 stars A good idea book, April 2, 1998

By A Customer

This review is from: Chez Panisse Menu Cookbook (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.

36 of 38 people found the following review helpful:

3.0 out of 5 stars not your run of the mill cookbook, December 27, 2002

By 

Norman Hanson (New York City, New York USA) - See all my reviews
(REAL NAME)   

This review is from: Chez Panisse Menu Cookbook (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.