Chez Panisse Menu Cookbook by Alice Waters

Search this book for Recipes »

  • Roasted red peppers with anchovies

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters; Picnics & outdoors; Mediterranean
    • Ingredients: canned anchovies; basil; red peppers
    show

  • Potato and truffle salad

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Salads; Side dish; Picnics & outdoors; Vegetarian
    • Ingredients: shallots; black truffles; new potatoes
    show

  • Hard-cooked quail eggs

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Side dish; Picnics & outdoors
    • Ingredients: quail eggs
    show

  • Marinated cheese with olives and whole garlic

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Side dish; Picnics & outdoors; Vegetarian
    • Ingredients: bay leaves; goat cheese; garlic; Niçoise olives; olive oil
    show

  • Roast pigeon with purple grapes

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Main course; Picnics & outdoors
    • Ingredients: brandy; grapes; duck fat; pigeons
    show

  • Lindsey's almond tart

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Pies, tarts & pastries; Dessert; Picnics & outdoors
    • Ingredients: almond extract; almonds; whipping cream; Grand Marnier; kirsch; store-cupboard ingredients
    show

  • Whole baked garlic with white cheese and peasant bread

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters
    • Ingredients: goat cheese; heavy cream; garlic; thyme
    show

  • Spit roasted squab with anchovy-olive butter

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Grills & BBQ; Main course
    • Ingredients: canned anchovies; brandy; Niçoise olives; parsley; red wine; squab
    • Accompaniments: New potatoes in parchment
    show

  • New potatoes in parchment

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Grills & BBQ; Main course
    • Ingredients: thyme; new potatoes
    show

  • Linda's chocolate cups

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Dessert
    • Ingredients: heavy cream; dark chocolate
    show

  • Warm salad with tiny escarole and lettuce

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Salads; Appetizers / starters
    • Ingredients: shallots; escarole; lettuce; balsamic vinegar; pecans; ham
    show

  • Coulibac of salmon

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Pies, tarts & pastries; Main course; Russian
    • Ingredients: shallots; bay leaves; carrots; celery; chervil; whipping cream; crème fraîche; quail eggs; fennel seeds; wild rice; parsley; tarragon; white wine; active dry yeast; mushrooms; eggs; salmon; butter; buckwheat flour; beer
    show

  • Buckwheat crêpes

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Pancakes, waffles & crêpes; Side dish; Russian
    • Ingredients: eggs; buckwheat flour; beer
    show

  • Mango compote

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Dessert
    • Ingredients: limes; mangoes; Sauternes wine
    show

  • Salt cod bouillabaise

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: saffron; shallots; bouquet garni; baguette bread; carrots; celery; garlic; leeks; oranges; parsley; thyme; tomatoes; white wine; Pernod; olive oil; potatoes; salt cod; rockfish
    show

  • Lamb shank daube

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: brandy; carrots; fennel seeds; garlic; lamb shanks; oranges; dried oregano; parsley; thyme; tomatoes; red wine; salt pork; pig feet; lamb stock
    show

  • Duck pâté with pistachio nuts

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters; French
    • Ingredients: sage; bay leaves; carrots; whole duck; ground ginger; nutmeg; thyme; pistachio nuts; salt pork; lean pork
    show

  • Squid with leeks and red wine

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters; French
    • Ingredients: shallots; bouquet garni; brandy; baguette bread; leeks; parsley; tomatoes; squid; fruity red wine
    show

  • Rack of lamb roasted with herbs

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Main course; French
    • Ingredients: bay leaves; bouquet garni; carrots; celery; lamb rack; dried oregano; thyme; tomatoes; dry white wine; lamb bones
    • Accompaniments: White vegetable purée
    show

  • Olive oil and Sauternes cake

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Cakes, large; Dessert; French
    • Ingredients: oranges; olive oil; eggs; Sauternes wine; store-cupboard ingredients
    show

  • Deep-fried squash blossoms

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters
    • Ingredients: Fontina cheese; cornmeal; black olives; parsley; squash flowers
    show

  • Corn soup with roasted poblano chiles

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Soups; Mexican
    • Ingredients: corn; heavy cream; poblano chiles
    show

  • Charcoal grilled rockfish with onion and tomato relish

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Grills & BBQ; Main course
    • Ingredients: red onions; thyme; tomatoes; olive oil; vinegar; rockfish
    show

  • Wild mushrooms on croutons

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters; Spring
    • Ingredients: white bread; wild mushrooms; parsley
    show

  • Thin pasta with spring vegetables

    from Chez Panisse Menu Cookbook Chez Panisse Menu Cookbook by Alice Waters

    • Categories: Appetizers / starters; Spring
    • Ingredients: asparagus; chervil; fava beans; parsley; peas; spaghettini pasta
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Artichoke tart

    • rwheat on December 28, 2009

      Incredible recipe. Tarragon flavoring is perfection.

  • Roast suckling pig with garden lettuce salad

    • DKennedy on August 21, 2015

      P.136-137, Adapting this recipe to use a pork secreto cut of meat I got from the butcher. Seasoned meat with olive oil, s and p, and rubbed with a crushed garlic clove. Pan seared with a sprig of thyme and rosemary, s and p. Cut on the bias. Paired the rich pork meat with a young, creamy goat cheese and avocado and contrasted it with bitter greens (escarole, arugula, baby lettuce), tomatoes, and cucumbers. Chose a non astringent vinaigrette made with olive oil, roasted shallots, s and p, bacon grease, and sherry vinegar and violet balsamic. Toasted some crouton in the pan drippings. Drizzled the pan drippings, vinaigrette, and roasted shallots over the salad. Served it with Chaucer's Olallieberry picnic wine from Cambria. Absolutely spectacular meal.

  • Deep-fried artichoke hearts with herbs

    • Rinshin on June 14, 2014

      Outstanding deep-fried artichokes. The very best I've ever tasted or made. Started out making full recipe which was 18 baby artichokes. But after tasting few pieces and finding out how wonderful they were, I went ahead and used 18 more baby artichokes. No problem with using the same batter, there was enough batter for these artichokes (total 18 baby chokes) and even one onion for french fried onion rings Very interesting idea about letting the batter sit for 2 hours (I let it sit maybe 3 hours) then you add the stiffly beaten egg whites. Wonderful. No point really looking for another recipe after this one. This was my first use of this book and finding out how great this recipe is, I am going to go through other recipes in this overlooked book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kitchn by Faith Durand

    It teaches the art of food in a different sort of way, and as such, it makes a really sophisticated and unexpected gift for that cookbook-lover who has everything else already.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0394517873
  • ISBN 13 9780394517872
  • Linked ISBNs
  • Published Jun 12 1982
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

Composing a menu is a challenge and a balancing act that everyone faces. In this spectacular book, Alice Waters shares 120 of Chez Panisse's best menus as well as the principles she used to marry elements of a meal. She addresses the importance of each separate course within the structure of the menu and how to achieve that elusive equilibrium.

Offering a different five course meal at Chez Panisse every night and seldom repeating a meal since it opened in 1971, Waters is a master at creating an extraordinary dining experience. Each of the menus for the different seasons of the year, picnics, outdoor barbecues and special occasions is an inspiration.

Other cookbooks by this author