A Platter of Figs and Other Recipes (English)

With 24 stunning seasonal menus, Chez Panisse chef David Tanis shares remarkable culinary treasures in this inviting cookbook. Fresh, seasonal ingredients and simple slow cooking lead to flavorful meals worth savoring. For spring, "How to Cook a Rabbit" brings to mind a thrilling dinner, while in summer "Hot Day, Cold Chicken" speaks for itself. In fall, "The Bean Soup Lunch" sounds wonderful comforting on chilly afternoons, and winter welcomes "North African Comfort Food." Recipes include Octopus Salad with Pickled Onions and Pimenton, Soup with Mussels and Chorizo, Cherry Tomato Crostini with Ricotta, Roasted Veal with Morel Mushrooms and Saffron Carrots, and Hazelnut Sponge Cake. Includes photographs. A Publishers Weekly Best Book of 2008. minimize