x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Chez Panisse Menu Cookbook by Alice Waters

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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.

  • Artichoke tart

    • rwheat on December 28, 2009

      Incredible recipe. Tarragon flavoring is perfection.

  • 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

  • The 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 USA Inc
  • 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