Chez Panisse Vegetables

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Harper Collins, Mar 27, 1996 - Cooking - 368 pages
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For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.

Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?

Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.

Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

 

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Chez Panisse vegetables

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Waters is in large part responsible for the tremendous improvement in the quality and range of the produce available to us today, so it's only fitting that the latest cookbook from her well-known ... Read full review

Contents

AMARANTH GREENS
1
ASPARAGUS
9
Asparagus Soup
15
Openface Avocado Sandwiches
21
BEANS
23
BEETS AND BEET GREENS
43
BRoccoLi AND Bnoccou RAAB
49
BRUSSELS SPROUTS
57
H E R B s
167
KALE
177
ENT 1 L s
189
Salads and Dressings
196
MUSTARD GREENS
213
PARSNIPS
225
PEPPERS
235
POTATOES
243

CARDOONS
71
F LOW E R
81
CHARD
91
CHICORIES
101
CORN
113
uc U M B E RS
125
EGGPLANTS
131
FAVA BEANS
139
FENNEL
147
GA R L 1 c
157
RADISHES
253
S H AL LO T s
259
S P 1 NAC H
267
SQUASHES WINTER
273
SWEET POTATOES
283
TURNIPS
299
WATERCRESS AND GARDEN CREss
305
AP P 12 ND I x
317
Bibliography
323
Copyright

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About the author (1996)

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish--all locally and sustainably produced.

David Lance Goines is a Berkeley printer and designer whose friendship with Alice Waters goes back more than thirty years. His famous posters, including his annual Chez Panisse birthday posters, are in the permanent Collections of the Smithsonian Institution in Washington D.C., the MusÉe des Arts DÉcoratifs at the Louvre in Paris, the Achenbach Foundation at the California Palace of the Legion of Honor in San Francisco.

 

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