Descripción:
Random House Publishing Group, 1994. Paperback. Acceptable. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Chez Panisse Cooking: A Cookbook Tapa blanda - 1994
de Paul Bertolli; Alice Waters
Bertolli, the chef at Chex Panisse in Berkeley, California, since 1982, presents 150 tantalizing recipes inspired by each season's freshest ingredients: from springtime salmon carpaccio to autumn white truffles salad. Line drawings.
Descripción de la solapa
"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 entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."
Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.
Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.
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 entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."
Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.
Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.
Detalles
- Título Chez Panisse Cooking: A Cookbook
- Autor Paul Bertolli; Alice Waters
- Encuadernación Tapa blanda
- Edición reprint
- Páginas 456
- Volúmenes 1
- Idioma ENG
- Editorial Random House, NY
- Fecha de publicación 1994-11-22
- Ilustrado Sí
- Features Illustrated, Index
- ISBN 9780679755357 / 0679755357
- Peso 1.71 libras (0.78 kg)
- Dimensiones 9.14 x 7.14 x 1.25 pulgadas (23.22 x 18.14 x 3.18 cm)
-
Temas
- Cultural Region: Western U.S.
- Cultural Region: West Coast
- Geographic Orientation: California
- Library of Congress subjects Cookery, Chez Panisse
- Número de catálogo de la Librería del Congreso de EEUU 94027571
- Dewey Decimal Code 641.5
Reseñas en medios
Acerca del autor
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Chez Panisse Cooking: A Cookbook
de Alice Waters; Paul Bertolli
- Usado
- Aceptable
- Tapa blanda
- Estado
- Usado - Aceptable
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 1
- Librería
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Seattle, Washington, United States
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Chez Panisse Cooking : A Cookbook
de Alice Waters; Paul Bertolli
- Usado
- Aceptable
- Tapa blanda
- Estado
- Usado - Aceptable
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 4
- Librería
-
Seattle, Washington, United States
- Precio
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EUR 6.66Envío gratuito a USA
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Descripción:
Random House Publishing Group, 1994. Paperback. Acceptable. Disclaimer:Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Precio
EUR 6.66
Envío gratuito a USA
![Chez Panisse Cooking: A Cookbook](https://d3525k1ryd2155.cloudfront.net/h/559/346/1184346559.0.m.jpg)
Chez Panisse Cooking: A Cookbook
de Bertolli, Paul; Waters, Alice
- Usado
- Bien
- Tapa blanda
- Estado
- Usado - Bien
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 8
- Librería
-
Seattle, Washington, United States
- Precio
-
EUR 6.66Envío gratuito a USA
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Descripción:
Random House, 1994. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Precio
EUR 6.66
Envío gratuito a USA
![Chez Panisse Cooking: A Cookbook](https://d3525k1ryd2155.cloudfront.net/h/616/781/1234781616.0.m.jpg)
Chez Panisse Cooking: A Cookbook
de Bertolli, Paul; Waters, Alice
- Usado
- Muy bueno
- Tapa blanda
- Estado
- Usado - Muy bueno
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 2
- Librería
-
Seattle, Washington, United States
- Precio
-
EUR 6.66Envío gratuito a USA
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Descripción:
Random House, 1994. Paperback. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Precio
EUR 6.66
Envío gratuito a USA
![Chez Panisse Cooking: A Cookbook](https://d3525k1ryd2155.cloudfront.net/h/258/291/1360291258.0.m.jpg)
Chez Panisse Cooking: A Cookbook
de Bertolli, Paul; Waters, Alice
- Usado
- Bien
- Tapa blanda
- Estado
- Usado - Bien
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 2
- Librería
-
Seattle, Washington, United States
- Precio
-
EUR 6.66Envío gratuito a USA
Mostrar detalles
Descripción:
Random House, 1994. Paperback. Good. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Precio
EUR 6.66
Envío gratuito a USA
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Chez Panisse Cooking : A Cookbook
de Waters, Alice, Bertolli, Paul
- Usado
- Estado
- Used - Good
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 2
- Librería
-
Mishawaka, Indiana, United States
- Precio
-
EUR 7.48Envío gratuito a USA
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Descripción:
Random House Publishing Group. Used - Good. Used book that is in clean, average condition without any missing pages.
Precio
EUR 7.48
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Chez Panisse Cooking : A Cookbook
de Waters, Alice, Bertolli, Paul
- Usado
- Estado
- Used - Good
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 2
- Librería
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Reno, Nevada, United States
- Precio
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EUR 7.48Envío gratuito a USA
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Descripción:
Random House Publishing Group. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Precio
EUR 7.48
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CHEZ PANISSE COOKING
de Bertolli, Paul; Waters, Alice
- Usado
- Aceptable
- Tapa blanda
- Estado
- Usado - Aceptable
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 1
- Librería
-
Concord, California, United States
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EUR 11.36EUR 4.73 enviando a USA
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Descripción:
NY, Random House, 1994., 1994. Paperback. Fine/No Dust Jacket. Gail Skoff, Photos. Small quarto, softcover, fine, as new, in orchid pictorial wraps. 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. 423 pp. including index.
Precio
EUR 11.36
EUR 4.73
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![Chez Panisse Cooking](https://d3525k1ryd2155.cloudfront.net/f/357/755/9780679755357.RH.0.m.jpg)
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Chez Panisse Cooking
de Bertolli, Paul with Alice Waters
- Usado
- Tapa blanda
- First
- Estado
- Usado - Fine copy
- Edición
- 1st
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 1
- Librería
-
Pittsford, New York, United States
- Precio
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EUR 11.83EUR 3.79 enviando a USA
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Descripción:
New York: Random House. Fine copy. 1994. 1st. softcover. Tall 8vo, 449 pp., First printing of the softcover edition. .
Precio
EUR 11.83
EUR 3.79
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Chez Panisse Cooking: A Cookbook
de Bertolli, Paul; Waters, Alice
- Nuevo
- Tapa blanda
- Estado
- Nuevo
- Encuadernación
- Paperback
- ISBN 10 / ISBN 13
- 9780679755357 / 0679755357
- Cantidad disponible
- 1
- Librería
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San Diego, California, United States
- Precio
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EUR 14.86EUR 5.16 enviando a USA
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Descripción:
Random House, 1994-11-22. Paperback. New. In shrink wrap.
Precio
EUR 14.86
EUR 5.16
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