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ISBN: 0394559088 / ISBN-13: 9780394559087

Chez Panisse cooking

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For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating ... Show synopsis

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  • Chez Panisse Cooking (Random House (NY)) – Hardcover (1988)
    by Paul Bertolli

    Chez Panisse Cooking
    Cover may not depict edition offered for sale

    Hardcover, Random House (NY)
    1988
    English
    449 pages

    ISBN: 0394559088
    ISBN-13: 9780394559087

    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.

  • 1. Hardcover, Random House (NY), 1988

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    Description: Acceptable. The book is a readable copy showing signs of wear...

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  • 2. Hardcover, Random House (NY), 1988

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  • 3. Hardcover, Random House (NY), 1988

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    Description: Gail Skoff (photographs by) Near Fine in Near Fine jacket....

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  • 4. Hardcover, Random House (NY), 1988

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    Description: Gail Skoff, Photos. Very Good. No Dust Jacket. Small quarto,...

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  • 5. Hardcover, Random House (NY), 1988

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    Description: Inscribed by Bertolli. Very good condition with very good dust...

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  • 6. Hardcover, Random House (NY), 1988

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    Description: Very Good. Signed by Author(s) 0394559088 Very Good. (Binding:...

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  • 7. Hardcover, Random House (NY), 1988

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    Description: Skoff, Gail. Very Good in Very Good jacket. Mylared. 4to-over 9...

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  • 8. Hardcover, Random House (NY), 1988

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Reviews of Chez Panisse cooking

Overall customer rating: 4.000
Victoria D

Liked It

by Victoria D on Oct 11, 2013

Although I will *never* cook most of the complicated recipes in this book, I still enjoyed "reading" it. I guess because of the passion in cooking for real. Somehow it is comforting to know that people use real ingredients to make real food.

SweettheaCakes

Revolutionary!

by SweettheaCakes on Mar 25, 2009

Chez Panisse in Berkeley was a revolutionary force in American cooking, spearheading the movement toward fresh, seasonal, regional ingredients as the basis for all menu decisions. In this book Chef Paul Bertolli shares hundreds of Chez Panisse recipes, for fish, shellfish, vegetables, risotto, pasta, bread, meats, poultry, desserts, preserves, and ?basics? - stocks, broths, oils,creams, and nitrates. I have raved in another review about the book ?Chez Panisse Pastries?, which is of course my area of expertise; I was so impressed by that book I picked up this one as well. Like their pastry book, there are not a lot of photos or illustrations here - it could be intimidating, or less useful, for a novice - and it is jam-packed with California-influenced recipes. Their ideas and combinations are amazing, and wonderful, with many useful suggestions, including how to make a good menu (even cooler - they have sample seasonal menus from Chez Panisse). I haven?t made a lot of these recipes, so I can?t really rate this book on usability, like their pastry book. I can recommend it, though - it is stuffed with a lot of great information; if you are a cook and truly interested in learning different approaches to food you will want to pick up this book.

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