Chez Panisse, a restaurant in Berkeley, is the brainchild of renowned chef Alice Waters. Fanny is Alice Waters's daughter and Fanny at Chez Panisse
is a collection of 46 recipes that are simple, delicious, and fun to make. The first third of the book tells the story of Fanny's adventures at Chez Panisse and introduces many of the people who work and dine there. There is Bumps, a family friend who lives on a boat and makes special bread; Carrie, the florist who supplies Chez Panisse with its bouquets; and Jean, a customer who prefers to eat in the kitchen rather than the restaurant because "That's where the food and my favorite people are." Through Fanny's eyes, the reader glimpses the inner workings of a quirky, wonderful restaurant and the people who run it. (Fanny says she's not sure who runs Chez Panisse--"I think Chez Panisse runs Chez Panisse.")
The rest of the book is taken up with Fanny's favorite recipes divided into sections such as "Carrots, Cucumbers, and Bell Peppers," "Corn," "Garlic," "Fruit," and more. Recipes range from raita to Peach Crisp and Roast Chicken with Herbs, and are easy to follow with some adult supervision. Though Fanny at Chez Panisse is primarily aimed at children, the recipes in it are delicious enough for adults to enjoy as well. And remember, the family that cooks together has a really great meal to show for all that togetherness!
From Publishers Weekly
Fanny is none other than the seven-year-old daughter of Waters, lending her voice here to tell the story of a child's life--her own--at Chez Panisse, her mother's celebrated restaurant in Berkeley, Calif. This device does not quite work; the writing is arch and flat by turns. It's hard to believe, for example, that even the most ingenuous nymph would let slip, "Chez Panisse means 'Panisse's house' in French. Fanny just means Fanny. My mom got both our names from an old French movie. . . . The movies always make my mom laugh and cry. I can make my mom laugh and cry, too, but it's not quite the same."4 The book contains 46 recipes, all Fanny's: "Some of them I learned from my mom and my friends and . . . others I've just made up." A few are simplistic, like lettuce salad: "I like salad with lots of different kinds of lettuce. . . . Choose lettuce carefully. Small lettuces are more tender than large overgrown ones. Fresh lettuce looks like it's still growing." Garlic mayonnaise seems too complicated for the skills and attention of young children such as Fanny, who would have to add oil to egg yolk " drop by drop " and later thin the mixture with several additions of half-teaspoons of warm water.74 The many line drawings are airy and charming.
Copyright 1992 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.