Title
Heart of the Artichoke and Other Kitchen Journeys
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Recipes from a very small kitchen by a man with a very large talent.Nobody better embodies the presentday mantra Eat real food in season than David Tanis, one of the most original voices in American cooking. For more than a quartercentury, 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. Taniss recipes are downtoearth yet sophisticated, simple to prepare but impressive on the plate.Tanis opens this soulful, funtoread cookbook with his own private food rituals, those treatsjalapeo pancakes, beans on toast, pasta for onefor 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.
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