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About Chez Panisse Menu Cookbook
Product Description “Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of teh garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney Review “Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.” —James Beard “A lovely book, wonderfully inventive, and the food is very pure.” —Richard Olney From the Inside Flap This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings. Excerpt. © Reprinted by permission. All rights reserved. INSPIRATIONS AND ADAPTATIONS For some years now, every Thursday I have faced the weekly dilemma of planning a different five-course meal for each evening of the following week, a chore which could rapidly have become drudgery had it not been for the creative stimulation of the wonderfully inventive cooks I have known and admired. They have influenced me with their clearly delineated likes and dislikes and their discrimination: that most desirable of qualities which combines discernment, penetration, and judgment. In helping me define my personal gastronomic aesthetics, they have supplied the motivation and encouragement that every cook needs. The result has been a personal aesthetic which is very much a patchwork—an idea borrowed from here or there, an adaptation of a particular concept, an infusion of stimulation—spurring me to create those five new menus each week. I believe this combining of styles and flavors is what has made Chez Panisse a unique establishment. I cannot overemphasize the importance of approaching each new menu or each new dish with a fresh attitude. Never look back, burdening yourself with the memory of the dinner that didn’t quite work. Nor should you endlessly repeat the comfortable dish that you have mastered: that promotes a stagnant attitude. Move away from that safe old chocolate mousse recipe to new ideas, new cookbooks, and new restaurants for inspiration, motivation, and incentive. Learn to discriminate and choose the best of everything. More than any other quality in other cooks, the one I most value is the ability to see precisely what is needed in a particular dish, dinner, or event. This discrimination and attention to detail distinguish those dedicated and percept
