For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating ...Show synopsisFor the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.Hide synopsis
Chez Panisse Cooking (Random House (NY)) – Hardcover (1988)
Cover may not depict edition offered for sale
Hardcover, Random House (NY) 1988
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.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.Hide
Description:Acceptable. The book is a readable copy showing signs of wear...Acceptable. The book is a readable copy showing signs of wear and the pages are intact. The cover may have some creases or minor tears. The dust jacket (if applicable) may be missing. The book may be an ex-library book. The book may contain: a publisher remainder mar All orders guaranteed and ship within 24 hours. Your purchase supports More Than Words, a nonprofit job training program for youth, empowering youth to take charge of their lives by taking charge of a business.
Description:Gail Skoff (photographs by) Near Fine in Near Fine jacket....Gail Skoff (photographs by) Near Fine in Near Fine jacket. Hardcover. 4to-over 9¾"-12" tall. Seven-line ink gift inscription on fep, else very clean and tight. unclipped jacket, lightly edge worn; 449pp., including index.
Description:Gail Skoff, Photos. Very Good. No Dust Jacket. Small quarto,...Gail Skoff, Photos. Very Good. No Dust Jacket. Small quarto, hardcover, fine in VG orange pictorial dj. Clean, unmarked, giftable, collectible. First edition, 2nd printing. 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. 449 pp. including index. plus notes on authors.
Description:Inscribed by Bertolli. Very good condition with very good dust...Inscribed by Bertolli. Very good condition with very good dust jacket. The dust jacket has a small, closed tear at the top of the spine.
Description:Very Good. Signed by Author(s) 0394559088 Very Good. (Binding:...Very Good. Signed by Author(s) 0394559088 Very Good. (Binding: Hardcover, Jacket: Very Good) Cloth. Signed by both authors on the half-title page. First.
Description:Skoff, Gail. Very Good in Very Good jacket. Mylared. 4to-over 9¾...Skoff, Gail. Very Good in Very Good jacket. Mylared. 4to-over 9¾"-12" tall. 449pp. Index. Stated First Edition but number line ends in 2. Black cloth with rust lettering to spine. Illustrated. Written by Paul Bertolli, who was for many years the chef at Chez Panisse in Berkeley, this collection of recipes emphasizes freshness, seasonal produce, and simple but innovative cooking techniques. Pages are bright and clean (no writing, underlining, or highlighting). Binding is tight with no cracks or breaks. Boards have some rubbing to edges; lower corners are dented/lighty frayed. Unclipped illustrated DJ is lightly sunned and has some minor shelfwear (light bumping to edges, minor denting to head of spine, rubbing to corners). Looks nice in protective mylar covering. Nice copy.
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.
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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