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David Tanis is the acclaimed author of A Platter of Figs and Other Recipes, chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.), and Heart of the Artichoke and Other Kitchen Journeys, nominated for a James Beard Award.
His professional cooking career has spanned three decades. Tanis has had a longtime association with Alice Waters at Chez Panisse in Berkeley, California, where he worked as chef of both the upstairs Cafe and the downstairs Restaurant. He has overseen kitchens throughout the San Francisco Bay area, as well as Santa Fe, New Mexico and Paris, France. Also a passionate fan of home cooking, he is known for his simple, seasonal, straightforward style. Tanis has been featured in Saveur, Gourmet, Town and Country, and 7×7 magazines, among many other publications.
His writing has appeared in the Wall Street Journal and Fine Cooking Magazine. David currently writes the weekly City Kitchen column for the New York Times.
