A Platter of Figs and Other Recipes by David Tanis

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Goditi i vantaggi. Restituzioni accettate.
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Oggetto che si trova a: Nashville, TN, Stati Uniti
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Consegna prevista tra il ven 7 nov e il ven 14 nov a 94104
Le date di consegna stimate - viene aperta una nuova finestra o scheda includono tempi di imballaggio, CAP di origine, CAP di destinazione e periodo di accettazione e dipendono dal servizio di spedizione selezionato e dalla ricezione del pagamentoricezione del pagamento - si apre in una nuova finestra o scheda. I tempi di consegna possono variare, specialmente durante le festività.
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Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..
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Numero oggetto eBay:394714779874
Ultimo aggiornamento: 02 nov 2025 17:09:34 CETVedi tutte le revisioniVedi tutte le revisioni

Specifiche dell'oggetto

Condizione
Buone condizioni: Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni ...
Publish Year
2008
Type
Book
Publication Name
See Title
ISBN
9781579653460

Informazioni su questo prodotto

Product Identifiers

Publisher
Artisan
ISBN-10
1579653464
ISBN-13
9781579653460
eBay Product ID (ePID)
65718393

Product Key Features

Book Title
Platter of Figs and Other Recipes
Number of Pages
294 Pages
Language
English
Publication Year
2008
Topic
Regional & Ethnic / International, Seasonal, Essays & Narratives, Entertaining
Illustrator
Yes
Genre
Cooking
Author
David Tanis
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
39.8 Oz
Item Length
10.2 in
Item Width
7.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-049384
TitleLeading
A
Reviews
There are many chefs in America more famous than David Tanis, but there are few, if any, who are more gifted.
Dewey Edition
22
Dewey Decimal
641.59
Synopsis
Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans. This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It's not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals--for both the cook and the guest--are invariably the simplest. Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring's Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter's North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.
LC Classification Number
TX725.A1T335 2008

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