Item description for Chez Panisse Vegetables by Alice L. Waters...
Overview Organized alphabetically and containing world-famous recipes, a cookbook offers information on how to grow each vegetable, when it is in season, how to select the best produce at the market, how to keep it fresh, and how to cook it to its best advantage. $85,000 ad/promo. Good Cook/BOMC Main. Tour.
Publishers Description 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.
Awards and Recognitions Chez Panisse Vegetables by Alice L. Waters has received the following awards and recognitions -
James Beard KitchenAid Book Awards - 1997 Winner - Fruits/Vegetables/Grains category
Citations And Professional Reviews Chez Panisse Vegetables by Alice L. Waters has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Public Library Catalog - 12/31/2008 page 582
Booklist - 04/01/1996 page 1323
New York Times - 06/16/1996 page 15
Wilson Public Library Catalog - 01/01/1996 page 60
Wilson Public Library Catalog - 01/01/1998 page 386
Library Journal - 06/15/1996
Publishers Weekly - 04/15/1996
Wilson Public Library Catalog - 01/01/2004 page 438
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Studio: William Morrow Cookbooks
Est. Packaging Dimensions: Length: 10.1" Width: 7.34" Height: 1.29" Weight: 2.6 lbs.
Release Date Mar 27, 1996
Publisher William Morrow Cookbooks
ISBN 0060171472 ISBN13 9780060171476 UPC 099455032506
Reviews - What do customers think about Chez Panisse Vegetables?
Alice Waters is my Hero Apr 9, 2008
This is an excellent book. Alice Waters' love of the ingredients shows and she makes you love them too. Very good explanations of what to do with each vegetable.
Kind of plain cards Feb 11, 2008
These arrived timely and in perfect condition. Nice packaging. Cards on on the plain side, not as pretty as I expected.
More for the market than the kitchen Feb 2, 2008
Alice Waters made her mark on the culinary world more for her pioneering efforts in sourcing and championing high quality local and organic ingredients than for her culinary skill and imagination, and that's reflected in this book. It's really helped me pick out the best vegetables at the local grocery store or farmers market, and has encouraged me to try new vegetable with sometimes delicious results. Thanks to her, I appreciate the wonders of braised chard or baby garlic soup, things I never expected to explore.
While this book has helped me find the right vegetables at the market, it's had less of a positive effect in the kitchen. The recipes are simple, largely French and Italian inspired, and to my palate, a little too restrained. I prefer a little more lively seasoning or creative flavor combinations in my food. Water's doesn't provide a lot insight on how to use vegetables in cooking, or provide any insights as to the best way to prepare them. That's what I was hoping for here, and often get in other cook books. There's a solid group of recipes here, but I never found any great recipes in those I tried. I rate cook books by how they improve my cooking and this book has encouraged me to experiment with new vegetables and be a better vegetable shopper. Once I got back to the kitchen, it wasn't as helpful.
good gift Jan 3, 2008
good gift for my dad who had heart surgery and likes vegetables very informative and easy to read
Green applaudes Dec 10, 2007
This book is not only wonderful, it is also very useful. Just have a look at the index, and you want to rush to the closest grocer to get some fresh seasonal vegetables. Not the easiest recipes ever, but good guidelines. I myself make most of these recipes as main courses - that's sophisticated enough.