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Chez Panisse Café Cookbook by Alice Waters

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Notes about this book

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Notes about Recipes in this book

  • Saffron pasta with bottarga di tonno

    • Maura on August 10, 2014

      Added chili flakes and 2 garlic cloves to olive oil in the pan, delicious!

  • Tuna dumplings with currants and pine nuts

    • Lzeleny on March 05, 2018

      Wow. I've read this recipe so many times over the years but had never tried it. Now its my new favorite. I made the full recipe, but only dusted and fried half the first night. The rest held perfectly and were just as good the second night. After tasting the first batch, I paired them with yogurt sauce and couscous from Six Seasons Cookbook (normally served with lamb) and a fennel, radish, salad. The combo was perfect.

  • Simple tomato sauce

    • Zosia on November 27, 2016

      A good, basic tomato sauce upon which to build.

  • Meyer lemon relish

    • Avocet on December 02, 2011

      Excellent on grilled salmon.

    • MmeFleiss on March 17, 2016

      Recipe here: https://www.washingtonpost.com/pb/recipes/meyer-lemon-relish/8385/

    • ricki on July 06, 2017

      Very good. Like a fruity salsa. Try with grilled haloumi.

  • Savory herb meatballs with spaghetti

    • Zosia on November 27, 2016

      Moist and tender meatballs that were quite delicious simmered in the simple tomato sauce (embellished with extra onions, herbs and spices). I browned them under the broiler instead of frying them.

  • Braised beef short ribs with gremolata

    • Zosia on March 16, 2015

      This recipe produces beef short ribs that are perfectly cooked and flavourful every time with the gremolata adding a little brightness to the rich dish. Even if I'm trying a new recipe, I still use this recipe's technique of oven-browning the meat before and after braising which results in a glossy, deeply browned, slightly crispy exterior and succulent, tender interior.

  • Country terrine with pistachios

    • twoyolks on December 27, 2017

      This was exactly what I was looking for in a country terrine. It was well seasoned and had great flavor. It wasn't too dense. A lot of fat did separate from the terrine during cooking; I didn't remove it from the terrine while it was liquid but would in the future. I used all fatty pork shoulder instead of a mix of lean pork and pork fat.

  • Roast pork loin with rosemary and fennel

    • Zosia on January 29, 2016

      Simple and tasty way to prepare this lean cut of meat but I recommend checking it early as mine was at 130F after only 50 minutes. I added some thickly sliced potatoes to the pan below the rack to roast in a little olive oil and the meat drippings - they were fantastic.

  • Long-cooked pork shoulder

    • Zosia on January 04, 2015

      At less than 2.5 hours for a 2.1kg boneless roast, compared to some other pork shoulder roasting methods I've tried, this wasn't actually long-cooked at all. It was, however, flavourful and perfectly done.

  • Duck legs braised in zinfandel

    • Avocet on July 31, 2018

      Good using white wine. p. 192

  • Angel food cake

    • Corrinie on November 06, 2012

      Having chickens and making ice cream leaves you with a lot of unaccounted eggs. So I've made many Angel food recipes over the years, of them, this is my favorite. The texture isn't spongy or springy like so many over cooked angel foods, it is light and melts in your mouth. Delicious. In her Real Food book, Alice flavors an angel food cake with 1 tablespoon lemon juice, a teaspoon vanilla and orange flower water. My perfect flavor combination is: 1 tablespoon lemon juice, 2 teaspoons vanilla and 1/2 teaspoon orange flower water. It is the best angel food cake you'll ever eat.

  • Wood oven-baked figs with raspberries

    • Avocet on July 31, 2018

      p. 238. I now use an inexpensive French poire liqueur (18% alcohol), as the wine. I also like to sprinkle the figs with coarse turbinado sugar to get a nice crunch.

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Reviews about this book

  • Food52

    This cookbook—one of many that Waters has authored—includes the history of Chez Panisse and its upstairs cafe, as well as essays about the relationships Waters has cultivated with regional farmers.

    Full review
  • ISBN 10 0060175834
  • ISBN 13 9780060175832
  • Linked ISBNs
  • Published Apr 13 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

144 recipes from the Cafe menu have been collected for the home cook: from Pizza with Bacon, Onions and Greens, to King Salmon in Fig Leaves, to Meyer Lemon Eclairs. Like the fixed-price restaurant downstairs, the Cafe serves dishes often described as Mediterranean, Provencal and Californian, but the culinary style is driven above all by the farmers' market and the cooks' creativity, starting with Alice Waters, who is known the world over for her simple, flavorful meals using only the freshest seasonal ingredients from local organic farmers. The imaginative recipes are organized into chapters that focus on ingredients-vegetables, fish and shellfish, pork, lamb, beef, poultry, and eggs and cheese-and another chapter devoted to delightful desserts. The Chez Panisse Cafe Cookbook is every bit as beautiful, warm, and generous as the Cafe itself.

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