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Chez Panisse Vegetables Hardcover – March 27, 1996


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Chez Panisse Vegetables + Chez Panisse Fruit + The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
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Product Details

  • Hardcover: 368 pages
  • Publisher: HarperCollins; 1 edition (March 27, 1996)
  • Language: English
  • ISBN-10: 0060171472
  • ISBN-13: 978-0060171476
  • Product Dimensions: 10.1 x 7.3 x 1.3 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #98,316 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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.

From Publishers Weekly

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.

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Customer Reviews

Lovely illustrations; beautiful drawings of vegetables.
Hola Susie
The very short section on best cooking methods is primarily useful for totally unfamiliar vegetables.
B. Marold
If this style appeals to you, you will probably like this book.
Paul Peoples

Most Helpful Customer Reviews

158 of 165 people found the following review helpful By Kindle Customer VINE VOICE on February 8, 2003
Format: Hardcover
This book is a comprehensive resource that tells you how to select, store, and prep your vegetables. So just to demystify your farmers market, this book is an essential. However, in terms of recipes, it does fall short, treating vegetables only as soups or sides for the most part. Also if you *are* vegetarian, many recipes call for anchovies, bacon, chicken stock etc. If I had to pick between this and Deborah Madison's "Local Flavors: Cooking and Eating from America's Farmers' Markets" I would pick the latter since that offers more main dish recipes, and covers all farm market produce, fruits, vegetables, and non-vegetarian stuff too, while keeping recipes involving vegetables vegetarian. And Deborah Madison also instructs you on how to prepare more exotic veg.
Despite the cons it is a fascinating read, and its nice that it does not assume you are already a "cook"
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33 of 33 people found the following review helpful By A Customer on March 4, 2000
Format: Hardcover
The title -"Vegetables"- says it all. This book is a wonderful choice to learn how to store, select and prepare individual vegetables in a variety of recipes which enhance that vegetable. Beautifully illustrated, it is organized alphabetically by vegetable. If you looking for more complete meals or information about vegetarian eating you will be disappointed -- the recipes are best used as side dishes for seasonal produce. For the money, I recommend Deborah Madison's "Vegetarian Cooking for Everyone", I use it all the time, and I'm not a strict vegetarian.
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30 of 30 people found the following review helpful By Tanja in CA on January 17, 2003
Format: Hardcover
If you love to cook, and you love vegetables, you need this cookbook. It includes all of the details that so many other cookbooks leave out -- how to tell the good from the bad with every vegetable out there, when to buy each one for optimal flavor, how to store them before you use them, and exactly how to treat them in your recipes.
The recipes themselves range from simple and elegant to involved and indulgent -- there are enough of them that I always find something exciting to cook, regardless of how much effort I want to put into my meal on that particular day.
Truly the best thing about this book is that it always inspires me to try new vegetables or to cook old staples in new ways -- since Alice Waters covers all of the details, she completely demystifies any foods that you might not otherwise want to try cooking. If you love to cook, you'll love this book.
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33 of 35 people found the following review helpful By A Customer on October 26, 2001
Format: Hardcover
Do you find yourself gazing at kale while filling your basket with broccoli and carrots? Then this is the book for you! Be bold in a farmers market, buy the kale or any other unfamiliar vegetable and cook it with confidence! This book tells you all about a vegetable, when it is in season, what to do with it in general and in various stages of "ripeness" and gives you recipies to try it in. A wonderful cooking encyclopedia of vegetables.
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24 of 25 people found the following review helpful By Norman Hanson on January 9, 2003
Format: Hardcover
I love this book. Much of what it describes seems so intuitive when you're finished: buy it locally, cook it simply, and enjoy it when it's in season. And there's NOTHING in this cookbook that isn't a breeze to cook. She's got her finger on it with quantities like a "splash of water," or " a good handful" of parsley, because that's how real cooks cook. I have made about 40 of the recipes out of this book, and there isn't one that I wouldn't make again. My only carp? I wish there were more recipes
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57 of 66 people found the following review helpful By A Customer on October 19, 1999
Format: Hardcover
Although this book is filled with wonderful information on vegetables and their proper preparation, has there ever been a book with a lower recipe-to-text ratio? Even if you enjoy Alice Waters' predictable discussions of eating what's locally available (has she ever had anything else to say?), you might want more actual recipes before plunking down the price of this tome.
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15 of 15 people found the following review helpful By Deborah V. Woodcock on October 28, 1997
Format: Hardcover
Vegetarians and non-vegetarians alike will appreciate Waters' practical approach to learning about, selecting, and cooking with vegetables of all kinds. Chapters are arranged alphabetically by vegetable and include exquisitely colored line-cut illustrations. Recipes in each chapter move from the simple to the more complex, making the book an excellent choice for beginning and advanced cooks alike. And, of course, the dishes are delicious. A "desert island" cookbook for sure.
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15 of 15 people found the following review helpful By "rba2004" on December 16, 2003
Format: Hardcover
I bought this book right before Thanksgiving. It IS great. The recipes are well written and the drawings add a playful touch. But the best is the pumpkin soup recipe. It's so easy to make. I made it for my family and all you could hear were the spoons clinking against the bottom of the bowl, and everyone asked for seconds. It was more of a hit than the turkey.
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