Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked a movement toward simple, elegant cooking using fresh, seasonal, regional ingredients. In Chez Panisse Cooking, Chef Paul Bertolli collaborates with Waters to adapt many of the restaurant's trademark recipes for home cooking. Look here for fresh, innovative salads, soothing soups, and delightful desserts. Waters's fondness for exotic vegetables and greens may have you searching a little harder in the grocery store, but the results will make your efforts worthwhile.
Another winner from Chez Panisse, this one by the restaurant's long-time chef. Bertolli's lively, creative recipes serve as starting points for fascinating essays on a diversity of topics, from collecting wild mushrooms in Italy to the science of bread making to the qualities of the best ice cream. Techniques as difficult as making puff pastry are presented clearly enough for even the most inexperienced reader. The recipes themselves will appeal to both the novice and the intrepid, knowledgeable cook. Highly recommended. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
You'd think a cookbook with recipes from Chez Panisse would have complicated recipes, but it doesn't. Read morePublished 22 months ago by Lawrence Hon
Chez Panisse is a marvelous marvelous restaurant up in the Bay Area. So wonderful that everyone who has experienced its magic raves about the the cuisine and service. Read morePublished 23 months ago by Sylvia Adams
Wonderful cookbook from a wonderful chef at a wonderful restaurant! The recipes are superb and very easy to execute. The roasted duck recipe is the best I have ever seen. Read morePublished on April 26, 2013 by pueblo_dweller
I read cookbooks to learn about a chef's connection to food, the reason why (s)he cooks at all. Chez Panisse Cooking is just this kind of cookbook. Read morePublished on January 3, 2013 by Sauce Boss
The book is wonderful. However, who on earth eats like that? No one I know or have heard of. It's impractical. Read morePublished on October 25, 2010 by N. Johnson