A Platter of Figs and Other Recipes (Hardcover)

~ (Author), Alice Waters (Foreword)
Key Phrases: dark chicken stock, parisian kitchen, tapas party, Barely Whipped Cream, Soft-Center Hard-Cooked Eggs, New Mexico (more...)

Editorial Reviews

From Publishers Weekly

Starred Review. Both a meditation on the powerful rites of cooking and serving a meal and a gentle but serious education in doing both, this book by the part-time head chef at Berkeley's renowned Chez Panisse is an impressive ode to the simple beauty of food. With 24 menus distributed over the course of a year, Tanis emphasizes seasonality with ingredients (blueberry-blackberry crumble in summer; celery root mashed potatoes in winter) and with the types of dishes provided for each menu (as with a divine, warming lobster risotto as part of a menu for a cold spring day). Anecdotes from his peripatetic life of enjoying good food around the world, from Venice to Morocco to New Mexico, add another intimate dimension and help the book appear written just for the reader by a kind, patient friend. Many of the recipes are almost as simple as the title implies: a summer menu features sliced tomatoes with sea salt, while a course for a fall lunch consists of nothing more than pears and Parmigiano cheese. Others, like a black paella with squid and shrimp, are more involved, but the detailed instructions make them accessible to any cook willing to put in the effort, and the results are delicious, never fussy. Taking a stand against the typical cookbook organization from appetizers through desserts, Tanis teaches how to think clearly about conceiving, preparing and enjoying simple but delicious meals. Full-color photos throughout. (Nov.)
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Review

Starred Review. Both a meditation on the powerful rites of cooking and serving a meal and a gentle but serious education in doing both, this book by the part-time head chef at Berkeley's renowned Chez Panisse is an impressive ode to the simple beauty of food. With 24 menus distributed over the course of a year, Tanis emphasizes seasonality with ingredients (blueberry-blackberry crumble in summer; celery root mashed potatoes in winter) and with the types of dishes provided for each menu (as with a divine, warming lobster risotto as part of a menu for a cold spring day). Anecdotes from his peripatetic life of enjoying good food around the world, from Venice to Morocco to New Mexico, add another intimate dimension and help the book appear written just for the reader by a kind, patient friend. Many of the recipes are almost as simple as the title implies: a summer menu features sliced tomatoes with sea salt, while a course for a fall lunch consists of nothing more than pears and Parmigiano cheese. Others, like a black paella with squid and shrimp, are more involved, but the detailed instructions make them accessible to any cook willing to put in the effort, and the results are delicious, never fussy. Taking a stand against the typical cookbook organization from appetizers through desserts, Tanis teaches how to think clearly about conceiving, preparing and enjoying simple but delicious meals. Full-color photos throughout. (Publishers Weekly )

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Product Details

• Hardcover: 294 pages
• Publisher: Artisan; First Printing edition (October 1, 2008)
• Language: English
• ISBN-10: 1579653464
• ISBN-13: 978-1579653460
• Product Dimensions: 10.1 x 8.6 x 1.4 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #13,413 in Books (See Bestsellers in Books)

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  #8 in	Books > Cooking, Food & Wine > Special Occasions > Seasonal
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  #35 in	Books > Reference > Etiquette

Customer Reviews

Most Helpful Customer Reviews

137 of 147 people found the following review helpful:

5.0 out of 5 stars Delightful and inspiring, September 23, 2008

By	G. Constable (NYC, NY) - See all my reviews (REAL NAME)

How can you not love someone who writes, "What makes a boy from Ohio, born in the wrong century, raised on Tater Tots and Birds Eye, end up wanting to eat like a Greek peasant for breakfast, a French peasant for lunch, and a Moroccan peasant for dinner?"

This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.

I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"

20 of 21 people found the following review helpful:

5.0 out of 5 stars Fantastic!, January 9, 2009

By	L. Hanzlicek "leahrose" (Los Angeles, CA) - See all my reviews (REAL NAME)

I bought this cookbook for my husband for Christmas (he is the cook in the family) and he absolutely loves it. He has made several of the recipes, mostly the duck ones so far, and they have all turned out delicious AND beautiful. The recipes he has made have been fairly simple but still come off as "fancy" (meaning if you served these meals to guests they would be impressed).

He said his favorite thing about the book is that it has made it easy for him to try out new ingredients (this week it was turnips) without a lot of fuss. He also enjoys the organization of the book by menu. Finally, this is truly a beautifully made book, with gorgeous photography and nice paper.

I would say this book is great for a home chef with a bit of experience who is looking to try new things and expand their horizons.

43 of 53 people found the following review helpful:

4.0 out of 5 stars So much better than I imagined, November 11, 2008

By	Steve Sando (Northern California) - See all my reviews

Amazon Verified Purchase

I feared this would be precious and silly but what a great book! Good, simple food and creative menus. Read this instead of Rachel Ray or Sandra Lee and you'll actually learn how to cook instead of just following recipes.