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Hurry Shop - A Platter of Figs and Other Recipes
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List Price: $35.00
Our Price: $18.53
Your Save: $ 16.47 ( 47% )
Availability:
Manufacturer: Artisan
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.59
EAN: 9781579653460
ISBN: 1579653464
Label: Artisan
Manufacturer: Artisan
Number Of Items: 1
Number Of Pages: 294
Publication Date: 2008-09-01
Publisher: Artisan
Studio: Artisan
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Spotlight customer reviews:
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Customer Rating:
Summary: great cookbook to use and give
Comment: fabulous cookbook from a classic chef and restaurant....and recipes that are easy to follow and recreate
Customer Rating:
Summary: Figs and other seasonal delights!
Comment: This is a beautiful book. There are lots of interesting seasonal recipes, with gorgeous pictures. It's about eating with the seasons and honoring what each season can bring to the table. Some recipes are simple and some more involved. Not all the dishes have to do with figs, but all have been carefully prepared around what is grown and available fresh.
Customer Rating: 
Summary: So much better than I imagined
Comment: I feared this would be precious and silly but what a great book! Good, simple food and creative menus. Read this instead of Rachel Ray or Sandra Lee and you'll actually learn how to cook instead of just following recipes.
Customer Rating:
Summary: Delightful and inspiring
Comment: How can you not love someone who writes, "What makes a boy from Ohio, born in the wrong century, raised on Tater Tots and Birds Eye, end up wanting to eat like a Greek peasant for breakfast, a French peasant for lunch, and a Moroccan peasant for dinner?"
This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.
I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"
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