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Chez Panisse Cooking: A Cookbook

Name: Chez Panisse Cooking: A Cookbook
Brand: Random House
SKU: 9780679755357
Price: 7656 HUF
Availability: InStock

Szerző: Paul Bertolli, Alice Waters

Nyelv:

Kötés: Puha kötésű

Kiadó: Random House

Elérhetőség: Beszállítói készleten

Küldés 9-15 napon belül

7 656 Ft

"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the f...

Információk a könyvről

Szerző

Paul Bertolli, Alice Waters

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

1994

oldal

456

EAN

9780679755357

ISBN

0679755357

Enbook ID

11455473

Kiadó

Random House

Súly

776

Méretek

181 x 232 x 32

Teljes leírás

"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 hueswith 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 entranci

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Chez Panisse Cooking: A Cookbook

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