Portland Public Library

Chez Panisse cooking, by Paul Bertolli with Alice Waters ; photographs by Gail Skoff

eng

illustrations

index present

non fiction

Chez Panisse cooking

16900931

by Paul Bertolli with Alice Waters ; photographs by Gail Skoff

Since the first meal served at Chez Panisse in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking. 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 fresh organic ingredients. In this cookbook, chef Paul Bertolli 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. Above all, the 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.--From publisher description

Fish and shellfish -- Vegetables -- Risotto and pasta -- Bread -- Meats and poultry -- Desserts -- Pickles and preserves -- Fresh and pure ingredients -- Making a menu -- Wine -- Basics