Chez Panisse Cooking by Paul Bertolli and Alice Waters

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  • Spiced quince

    • lorloff on November 01, 2014

      delicious flavorful easy to pull togerter but need 3 hours in advance to poiach and cool was a real hit

  • Romano beans sauteed with oregano

    • Avocet on August 25, 2015

      This is the best way that I have found to fix Romano beans. The texture is very nice, and the flavor is excellent. I use much less oregano than he calls for, and I add a little chopped basil at the end. p. 80.

    • twoyolks on July 08, 2017

      These are just simply sauteed Romano beans. Tasty but not particularly special.

  • Braised lamb shanks with gratin of flageolet beans

    • smccandless on April 12, 2020

      Used 4 cups verses 5 cups of vegetable stock for cooking the beans, and the amount was more than sufficient. I separated the cooked beans from the cooking liquid and tomatoes and reduced the liquid by half. I did not have pancetta and added a couple tablespoons of dulse which provided a smoked umami flavor. Added 2 rounded teaspoons of dried thyme in place of fresh, and 8 canned and drained whole Roma tomatoes in place of the fresh. Removed the shanks from the sauce and reduced; the sauce, pureed in a sieve, on the lamb was delicious.

  • Meyer lemon cake

    • twoyolks on January 16, 2017

      The cake is very lemony without being too sour. It did seem like it needed some form of accompaniment to balance out the lemon flavor.

  • Puree of new potatoes and green garlic

    • twoyolks on April 23, 2020

      This is a more refined version of garlic mashed potatoes. Because it uses green garlic, the garlic flavor is more subdued and complements the potatoes more easily.

  • Potatoes cooked in the coals

    • twoyolks on June 04, 2019

      I was disappointed by this recipe. Despite all the ingredients, the potatoes didn't really take on any of those flavors.

  • Strawberry semifreddo

    • BlytheSpirit on February 04, 2012

      I use this recipe to make homemade Marscarpone - and I'll never go back to buying it ready made. You do need to start a day or two ahead of time. BTW, the recipe calls for tartaric acid which is not the same as cream of tartar. Tartaric acid (sold as a white powder) can be obtained from places that sell equipment and supplies to people who brew their own beer and/or make their own cheese. Occasionally, one can find it at a pharmacy. I think I've seen it on Amazon as well. I did make the strawberry semifreddo one time and it turned out a fairly decent facsimile of what tasted like strawberry shortcake. However, I've used the homemade marcarpone to make an outstanding Tiramisu .

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  • ISBN 10 0394569709
  • ISBN 13 9780394569703
  • Linked ISBNs
  • Published Oct 12 1988
  • Format Hardcover
  • Page Count 450
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.

In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."

Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."

Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.

Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.

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