By now just about everybody whose interest in eating runs deeper than fast food knows about Alice Waters. The creator of Chez Panisse, the legendary restaurant in Berkeley, California, that helped create a modern American cuisine based on fresh ingredients, she is also equally well-known as a teacher and cookbook author. Chez Panisse Vegetables is one of the best new cookbooks of the season; it's as useful for its information about vegetables and how to use and handle them as it is for its irresistible recipes, which lead to complex and interesting dishes built from simple ingredients and simple techniques.
The same deep regard for ingredients and their flavors that first drew national attention to Waters's Berkeley, Calif., restaurant in the mid-1970s informs this comprehensive disquisition on vegetables. From Amaranth Greens through Zucchini, Waters (Chez Panisse Cooking) examines the qualities and characteristics that distinguish vegetables at their best and offers recipes that show them off. The 250-plus recipes highlight the main ingredient of each dish, sometimes conferring star status (Mediterranean Lentil Soup; Spicy Broccoli Vegetable Saute) and sometimes orchestrating a felicitous concert (Whole-wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata; Braised Cabbage with Halibut). While the majority of recipes are presented in standard form, some of the most valuable bypass details of quantity and sequence to focus on method (Oven-braised Leeks with Cream; Spinach Roman Style with Raisins and Pine Nuts; Aigo Bouido, a garlic broth; Parsley Salad). Waters promotes a collaborative culinary process, not just among the cooks she credits as fellow authors but between the individual cook and the ingredients of the dish being prepared. Her generous, authoritative approach to vegetables commands the same respect she offers to her subject matter and is exemplified in the concluding bibliography of cookbooks. 60,000 first printing; major ad/promp; author tour.
Copyright 1996 Reed Business Information, Inc.
Filled with wonderful, recipes with beautiful fresh flavors from the always inspiring chef, restaurateur and fresh, local, food movement queen, Alice Waters. Read morePublished 12 days ago by L. Walker
Fabulous resource when your garden starts going bezerk with a particular vegetable or you get carried away at the Farmers Market. Read morePublished 1 month ago by Shoppin Chic
Seasonally recipes for veggies, but only a few for each veg and season. Not an overwhelming book and the recipes are deceptively simple.Published 4 months ago by Mary Ann
This seems to have good info, but it is black and white and not very fun to browse through. It would be nice if it had more pictures or illustrations.Published 5 months ago by callie torkelson
This is an excellent, easy to use cookbook and a great resource to have in the house so no matter what you bring home from the market, you'll be able to get a good idea how to cook... Read morePublished 6 months ago by S
A classic must have. in the top 3 out of 100 books in my collectionPublished 9 months ago by jsherr