Chez Panisse Menu Cookbook

Zusatztext 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 Informationen zum Autor Alice Waters Klappentext "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 Zusammenfassung 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 adventurea 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 ...

Autorentext
Alice Waters

Leseprobe
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 perceptive cooks I most admire.
 
Dodin-Bouffant, the fictional bon vivant in Marcel Rouff’s The Passionate Epicure, epitomizes this ability to discern and to discriminate. Everything in his life was tied in to gastronomic enjoyment. He believed that the lush greenness and scent of a freshly mowed lawn just outside the window had much to contribute to a successful dinner party, and that no more than eight guests should gather round the table, eight being the exact number needed for stimulating conversation! The paintings on the walls, the color of the wood in the dining-room furniture, and the relative comfort of the armchairs at his dining table all played a major role in cosseting his guests. The flowers had to perfume and color the room in a manner harmonious to the foods and the wines, and the temperature of the room had to be precisely 16 degrees Centigrade, summer and winter. Dodin-Bouffant believed in an overall ambience that enfolds you in its reassuring warmth.
 
He took great pains to achieve a harmonious effect in the pairing of a particular food and the dish it was served upon. His inspirational discourses on the subject of total eating have exhilarated and influenced me in countless ways. His premise that dining well is an art that must be preserved has made me apply his standards to many details of the restaurant and its food. A successful dinner is more than the sum of the food and the wine; it includes comfortable chairs, pleasant artwork on the walls, lovely linens, delightful dishes, a comfortable room temperature, sparkling glasses—and most of all, the receptive and participatory attitude of the guests.
 
Rouff’s model for Dodin-Bouffant was the great French gastronome Curnonsky. The charming photographs in his cookbook The Traditional Recipes of France are a source of never-ending delight to me. Regional specialties are illustrated with meticulous attention to detail. Wines, silverware, dishes, linen, all harmonize with the food. The photograph of beige and brown-striped gloves laid casually on the table beside tiny striped petits fours, a still life of crusted old bottles of port next to a Roquefort cheese on a daintily flowered plate, a succulent goose surrounded by fresh truffles—these are the visual stimuli that inspire me.
 
I have a wonderful picture book called La Belle France, and I have spent hours examining all the details in the photographs: the old gentleman pictured in his garden as he chose a ripe peach and held it up to the camera’s eye, the close-up of a strawberry patch overflowing with perfect tiny red berries, a restaurant in a garden with tables under th…

#	Onlineshop	Preis CHF	Versand CHF	Total CHF
1	Seller	0.00	0.00	0.00