Heart of the artichoke and other kitchen journeys
(Book)
Author:
Published:
New York : Artisan, c2010.
Physical Desc:
vii, 344 pages : col. ill. ; 26 cm.
Status:
Elk Grove
641.59 T164h 2010
Pocket-Greenhaven
641.59 T164h 2010
Valley Hi-North Laguna
641.59 T164h 2010
Description
Recipes from a very small kitchen by a man with a very large talent. Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis's recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats-jalapeño pancakes, beans on toast, pasta for one-for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large. David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.
Copies
Location
Call Number
Status
Elk Grove
641.59 T164h 2010
On Shelf
Pocket-Greenhaven
641.59 T164h 2010
On Shelf
Valley Hi-North Laguna
641.59 T164h 2010
On Shelf
Location
Call Number
Status
Sutter County Main Branch
641.59 TAN
On Shelf
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More Details
Format:
Book
Language:
English
ISBN:
9781579654078, 157965407X
Notes
General Note
Includes index.
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Citations
APA Citation (style guide)
Tanis, D. (2010). Heart of the artichoke and other kitchen journeys. New York, Artisan.
Chicago / Turabian - Author Date Citation (style guide)Tanis, David. 2010. Heart of the Artichoke and Other Kitchen Journeys. New York, Artisan.
Chicago / Turabian - Humanities Citation (style guide)Tanis, David, Heart of the Artichoke and Other Kitchen Journeys. New York, Artisan, 2010.
MLA Citation (style guide)Tanis, David. Heart of the Artichoke and Other Kitchen Journeys. New York, Artisan, 2010.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
a97c1c37-edfc-510b-aa3f-99fa6926be20
Record Information
Last Sierra Extract Time | Apr 18, 2024 09:26:02 PM |
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Last File Modification Time | Apr 18, 2024 09:26:52 PM |
Last Grouped Work Modification Time | Apr 25, 2024 02:10:18 AM |
MARC Record
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003 | OCoLC | ||
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020 | |a 9781579654078 | ||
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099 | |a 641.59 T164h 2010 | ||
100 | 1 | |a Tanis, David. | |
245 | 1 | 0 | |a Heart of the artichoke and other kitchen journeys /|c David Tanis ; photographs by Christopher Hirsheimer. |
260 | |a New York :|b Artisan,|c c2010. | ||
300 | |a vii, 344 p. :|b col. ill. ;|c 26 cm. | ||
500 | |a Includes index. | ||
505 | 0 | |a Kitchen rituals -- Spring menus -- Summer menus -- Fall menus -- Winter menus -- Simple feasts for a long table. | |
650 | 0 | |a International cooking. | |
650 | 0 | |a Menus. | |
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