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Chez Panisse Cooking Paperback – November 22, 1994
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Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked a movement toward simple, elegant cooking using fresh, seasonal, regional ingredients. In Chez Panisse Cooking, Chef Paul Bertolli collaborates with Waters to adapt many of the restaurant's trademark recipes for home cooking. Look here for fresh, innovative salads, soothing soups, and delightful desserts. Waters's fondness for exotic vegetables and greens may have you searching a little harder in the grocery store, but the results will make your efforts worthwhile.
From Library Journal
Another winner from Chez Panisse, this one by the restaurant's long-time chef. Bertolli's lively, creative recipes serve as starting points for fascinating essays on a diversity of topics, from collecting wild mushrooms in Italy to the science of bread making to the qualities of the best ice cream. Techniques as difficult as making puff pastry are presented clearly enough for even the most inexperienced reader. The recipes themselves will appeal to both the novice and the intrepid, knowledgeable cook. Highly recommended. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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I've actually eaten at Chez Panisse before, and I can attest that this book is true to their agenda of fresh ingredients and detail in the technique. The food is beautiful in the preparation and make me appreciate the art of French cooking.
Bertolli has a deep appreciation for the older traditions and the long wisdom of the past when it comes to food, even though he completely understands modern kitchens, markets, and tastes. I love his writing about & recipes for pigeon, the most delicious and (in the U.S.) under-appreciated type of poultry. I have learned so much from this book about things like oil and vinegar, curing, squid...
It does have some editing failures, where information is missing (I've made the bitter apricot preserves many times, e.g., but I'm still not sure what I am supposed to do with the apricot kernels - cook them or just stick them in the jars at the end?) (I usually do the latter, and it is really delicious. Even without the kernels, it's the perfect apricot jam recipe.)
In the touching preface to this book, Paul Bertolli says that he hopes that it will become as well-worn for some readers as his grandmother's cookbook was for him. It is that for me - the pages are falling out! (This is probably also due to the odd binding. Actually, I like the binding, because it lies open easily on the counter, but it is true - the pages are falling out.) It's also full of food stains and my notes in pencil.