Read Chez Panisse Menu Cookbook by Alice Waters Free Online
Book Title: Chez Panisse Menu Cookbook|
The author of the book: Alice Waters
Edition: Random House
Date of issue: April 18th 1995
ISBN 13: 9780679758181
Format files: PDF
The size of the: 37.31 MB
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Reader ratings: 6.6
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Published in 1982, the recipes in this book run the risk of being outdated. Luckily Alice Waters was ahead of her time and her book holds up to this day. In her introduction, she describes her history as an eater, someone who appreciated good food from an early age. She did this enviable thing:
I bought Elizabeth David’s book, French Country Cooking, and I cooked everything in it, from beginning to end.
I've always wanted to cook every recipe in a recipe book, but have yet to begin! One day...
My one unbreakable rule has always been to use only the freshest and finest ingredients available.
You can hardly go wrong with that rule when it comes to cooking great food. The recipes here are quite simple, if not always in preparation, then in flavours. The ingredients are made to shine. Waters explains how to compose a menu, allowing each course to complement the rest of the dishes, without anything overwhelming the meal. She pairs Roasted Red Peppers with Anchovies with Hard-Cooked Quail Eggs, followed by Roast Pigeon with Purple Grapes and an Almond Tart to finish. Another menu starts with Deep-Fried Squash Blossoms, then a Corn Soup with Roasted Poblano Chiles and finally, Charcoal-Grilled Rockfish with Onion and Tomato Relish. If something sweet is desired, Papayas with Fresh Lime is the suggestion.
Nothing here is terribly complicated to make. Waters herself advocates cooking without machines and gadgets. You need good knives and a pestle and mortar to prepare most of the dishes here.
Whether this is a book to own depends entirely on the taste of the cook - I would suggest looking at the list of recipes before you decide whether this is something you might enjoy. As for me, I think this is a beautiful cookbook, despite the lack of photographs. The strong love of food that comes across these pages is something any cook can appreciate.
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Read information about the authorAlice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school.
She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007.
Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change.
Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.
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