Chez Panisse Cooking by Paul Bertolli and 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

  • 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.

  • 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.

  • 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

  • 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.

  • 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 .

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

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0394559088
  • ISBN 13 9780394559087
  • Published Jan 01 1988
  • Format Hardcover
  • Page Count 449
  • Language English
  • Countries United States
  • Publisher Random House (NY)
  • Imprint Random House (NY)

Other cookbooks by this author