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Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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Notes about this book

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Notes about Recipes in this book

  • Asparagus and spring onions with buckwheat linguine

    • westminstr on May 28, 2013

      Again, I didn't follow the recipe exactly (no chervil or ricotta salata) but used it as inspiration for a spring pasta dish of soba noodles with asparagus, spring onions (white and green parts) and green garlic. I liked the resulting dish quite a bit, but I have to say I enjoyed it more than anyone else in the family. My son actually spit it out (he is not a fan of asparagus). This is definitely a dish for the spring vegetable lover (guilty as charged).

  • Baby leek salad with mustard vinaigrette

    • CRCarroll6 on November 24, 2011

      The dressing was overwhelmed by the mustard. I think I would reduce the mustard if I were to make this again.

  • Braised red or green cabbage

    • macfadden on May 11, 2016

      I substituted butter for the duck fat to make it vegetarian, but otherwise followed the recipe. It was delicious. I would recommend a small head of cabbage for the amount of seasoning listed.

  • Brussels sprouts pasta

    • twoyolks on November 14, 2012

      Separating the leaves takes a very long time. I would probably just slice the Brussels sprouts next time.

  • Cannellini beans and wilted greens

    • westminstr on October 31, 2016

      Made a small quickie version for lunch w chard from garden and Christmas lima beans. Delicious!

  • Cardoon, cannellini bean, and artichoke ragout

    • Avocet on December 02, 2018

      I had high hopes for this recipe, but it turned out to be very bland. Perhaps as a side dish to a highly seasoned meat dish, it would be more satisfactory, or perhaps with the addition of spicy sausages.

  • Chanterelle pasta

    • Emily Hope on November 19, 2010

      This was delicious--we went easy on the dried porcini because the taste of chantrelles can be a bit delicate. Also, reduce the sauce a bit before adding in the pasta. We didn't have a leek, so used a small onion instead. Leftovers were great with a little shredded chicken (leftover from stock making) thrown in.

  • Chard, spinach, and escarole pasta

    • mcvl on September 27, 2017

      Very good, better for hot weather than cold, I think, tangy but subtle.

  • Chickpea and farro soup

    • TrishaCP on June 27, 2013

      This is a rustic soup, but that doesn't mean it is simple to make. The recipe calls for separate cooking of the chickpeas and farro, before they are combined with cooked aromatics. While tasty, I've had equal to better results with simpler Deborah Madison and Paula Wolfert chickpea and farro soups, so I probably won't make this version again. One takeaway from this though is the bay- it is used extensively here and is amazing with the chickpeas.

  • Chickpea salad with pickled onions

    • twoyolks on August 07, 2017

      A simple chickpea salad. I really liked the pickled onions as they add both crunch and a nice tang of acidity. It's not clear if this recipe includes pickled spring onions (which is on the referenced page) or pickled red onions (which is the name listed). I went with pickled red onions and they worked well.

  • Corn and summer chanterelles

    • GoldenLeica on August 13, 2013

      This is a very simple and tasty recipe. When you find chanterelles, buy some fresh corn as well. It's special for a nice dinner!

  • Eggplant and tomato pizza

    • Waderu on September 10, 2012

      Used Trader Joe's whole wheat pizza dough. Rolled into rectangle. Spread olive oil mixed with middle eastern spice blend and garlic salt on one side. Grilled cornmeal side down about 5 minutes, flipped and grilled 3-5 min on olive oil side. Flipped again. Layered light portion of shredded mozzarella, then grilled eggplant and peppers in single layer, another light layer mozzarella then fresh tomato slices and basil. Cooked about 5 more min.

  • Green garlic soup

    • westminstr on May 21, 2013

      Made soup last night inspired by this recipe. Sauteed a few shallots in butter, added chopped green garlic bulbs and greens (about 12 garlic plants - they were quite small with no bulbs forming yet), 2 small potatoes peeled and chopped, water. Simmered till tender, seasoned with s&p, then pureed and added creme fraiche and a bit of meyer lemon juice. Delicious!

  • Green goddess dressing

    • blintz on May 04, 2016

      Found online at http://www.alexandracooks.com/2016/05/04/little-gems-green-goddess-dressing/

    • firecooked on June 28, 2014

      Good... very garlicky. I used cilantro, tarragon, garlic chives, and a little oregano for herbs, and creme fraiche instead of cream.

  • Moroccan carrot salad

    • Lindacakes on February 05, 2012

      This is very easy to make and popular with guests. Good for lunches.

  • Onion panade

    • veragusta on November 19, 2017

      Made this dish with variations from David Tanis with the addition of butternut squash. Absolutely, amazingly delicious. November 19, 2017. Perfect for Thanksgiving.

  • Pickled red onions

    • twoyolks on August 07, 2017

      Nice but I liked the Zuni Cafe pickled red onions better.

  • Sautéed Brussels sprouts

    • twoyolks on January 04, 2015

      This is a simple, quick Brussels sprout recipe. The flavor is good and tames some of the bitter, cabbagey flavor of the Brussels sprouts.

  • Spanish chickpea soup

    • twoyolks on October 21, 2014

      This makes a thick and hearty soup. The pureed portion of the soup was better than the whole chickpeas.

  • Summer squash and corn pasta

    • twoyolks on August 16, 2012

      A little jalapeno goes a long way here.

    • ksg518 on June 27, 2016

      Added about one cup of favas since I had them on hand. My jalapeno must have been very mild because I regretted not using the whole pepper. Overall, pretty good recipe but I didn't feel the pasta added anything to the dish. Maybe next time I'll skip the pasta but add some sautéed shrimp.

    • Ed on August 20, 2016

      Fusilli is a good alternate to fettucini. Jalapeno varies a lot in spicy heat, so pay attention and taste - too little is as bad as too much.

  • Summer squash blossoms stuffed with ricotta

    • ellabee on July 01, 2015

      p.311. Appealing because stuffed blossoms are poached and served with herbed butter rather than battered and fried. Used chopped chives rather than sage. As good or better the next day, reheated gently in herbed butter, so would be ideal for company. Used the ziplock bag with corner cut off trick for stuffing, *much* more successful than spoon or small spatula.

  • Sweet potato purée with comice pear

    • LouiseStaley on August 07, 2012

      Supposedly this recipe serves 6-8 as a side dish, well it sure made a mountain of mash. The pear is an interesting textural and flavour addition to what is essentially mashed sweet potato and potato with herb infused cream/milk. It's OK, certainly not offensive in any way but because it requires a firm yet ripe pear it will probably be one of those dishes that I never get around to buying the pear for again. I served it with lamb paloise from Joe Beef with some green beans and it all made for a good combination.

  • Sweet potato purée with roasted garlic

    • twoyolks on March 28, 2016

      This is a nice twist on sweet potato puree. It's not nearly as sweet as many sweet potato recipes. The roasted garlic also is a nice counterpoint to the sweet potatoes.

  • Tuscan bean and farro soup

    • twoyolks on September 16, 2013

      I pressure cooked the beans for 12 minutes under high pressure instead of skimpy simmering them. It worked very well. The flavor is understated ion a very Tuscan way but the overall result is very good. The quality of the chicken stock is very important.

  • Warm potato salad with crème fraîche

    • twoyolks on April 14, 2017

      A bit unusual potato salad. It mostly tastes like boiled potatoes in cream.

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  • ISBN 10 0062031015
  • ISBN 13 9780062031013
  • Published Apr 15 2014
  • Format eBook
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

More than 250 spirited recipes showcasing 40+ vegetables from amaranth to zucchini. For each, there is a short essay describing its cultivation, how it is used in Chez Panisse kitchens, how to shop for it, and how to prepare it for cooking.

The ingenious and varied recipes are drawn from all seasons celebrating the glorious tastes, colors and textures of garden vegetables. This remarkable compendium of culinary expertise covers a broad range from unexpected combinations such as Grilled Asparagus with Blood Oranges and Tapenade toast to dishes as radically simple as Spring Onion Sandwiches.

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