Chez Panisse Pasta, Pizza, Calzone and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $20.00
  • Save: $4.17 (21%)
FREE Shipping on orders over $35.
Only 6 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Good | Details
Sold by hippo_books
Condition: Used: Good
Comment: Item qualifies for FREE shipping and Prime! This item is used.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Chez Panisse Pasta, Pizza, Calzone (Chez Panisse Cookbook Library) Paperback – April 18, 1995


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$15.83
$5.99 $0.01

Frequently Bought Together

Chez Panisse Pasta, Pizza, Calzone (Chez Panisse Cookbook Library) + Chez Panisse Café Cookbook + Chez Panisse Fruit
Price for all three: $65.84

Buy the selected items together
  • Chez Panisse Café Cookbook $24.24
  • Chez Panisse Fruit $25.77

Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Series: Chez Panisse Cookbook Library
  • Paperback: 224 pages
  • Publisher: Random House; Reissue edition (April 18, 1995)
  • Language: English
  • ISBN-10: 0679755365
  • ISBN-13: 978-0679755364
  • Product Dimensions: 9.2 x 7.1 x 0.6 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #786,696 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

3.6 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

44 of 49 people found the following review helpful By A Customer on March 24, 2000
Format: Paperback
Beautiful book, great recipes...except for one: the pizza dough recipe is nothing like what they use at the Chez Panisse Cafe. After several frustrating attempts to try and duplicate the pizzas that I have eaten so many times, I called the restaurant, and they admitted that the recipe in the book was not the real McCoy. Without it, what's the point? Side note: there is a pizza dough recipe in Rogers and Gray's The Cafe Cookbook that is much closer to the original...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 17 people found the following review helpful By C. Hoelter on September 15, 2004
Format: Paperback
I have been using the cookbook for about 6 or 7 years now. It is by far the most used cookbook on my rather stocked cookbook shelf. There are so many things to love about this book, especially the way it is divided by seasons so you can easily choose a recipe made with ingredients that are in season, which, of course, is what has made Alice Waters a legend. Since I don't have hours to spend in the kitchen, I do not make my own pasta as the recipes suggest. That cuts down significantly on the time involved, and, although I imagine that well-made fresh pasta is a delight, I have found every dish I've tried utterly delicious -- not lacking in flavor, texture, or excitement despite the use of your ordinary dried pasta. I absolutely love the linguini with cherry tomato vinagrette, and during tomato season we eat this almost every week. It's easy and delicious, and you can make most of it ahead of time, just cooking the pasta at the last minute and tossing it all together. The only drawback is that some of the recipes are just way too involved for your average person, but for a cookbook inspired by such a legendary restaurant and chef, there are many recipes that are simple enough for just about anybody to make.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 24 people found the following review helpful By A Customer on November 11, 1998
Format: Paperback
This book, originally published in 1984 was a major influence on the way I cook. It not only gave me the knowledge to try new and fresher ingredients, but it's writing enabled me to visualize that I could really improvise in the kitchen. Every recipie I have made from this book has been fabulous, and the roasted new potatoes with pesto are the absolute bomb. For the recipies, and the creativeness that Alice Waters encourages, no serious cook should be without this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By Nom de Guerre on March 10, 2009
Format: Paperback Verified Purchase
I can't speak for the pizza and calzone section of this book, but I have made quite a few of the pasta recipes and have been delighted with the results. Perhaps even more than the recipes in the other Chez Panisse books, the pasta recipes are inventive yet simple, showcasing the ingredients and combining a small selection of flavors to produce surprisingly wonderful results. Alice Waters does unexpected things with pasta that, for me, have transformed pasta from a boring "filler meal" (box of spaghetti plus jar of tomato sauce) into a satisfying and even exciting main course.

The pasta recipes have something to offer for all tastes and diets. A lot of the recipes here involve fish, but there are plenty that don't. There are vegetarian recipes and recipes with meat. My personal favorites are the spaghetti with meatballs, the fall pasta with spicy Italian sausage, and the winter pasta with greens, sausage, and olives. Meat here tends to play a supporting role--it's like a condiment, adding flavors but not overwhelming the other ingredients.

The recipes are presented in a straightforward fashion, with a clear list of ingredients and (what I think are) simple, clear instructions. At times, Waters assumes that you can fend for yourself a bit ("cook about five minutes, until browned" without telling you a temperature setting, for example), so parts of the instructions might be intimidating to new cooks. However, she never leaves you in the dark about anything important. At times, she does use some "advanced" culinary language--like "chiffonade"--but this is rare and these terms are easy to look up on the internet or in other cookbooks. I don't think there's anything in the book that isn't accessible to all levels of cooks.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?