Chez Panisse Pasta, Pizza & Calzone Cookbook - by Alice Waters

Description: Chez Panisse Pasta, Pizza & Calzone Cookbook - by Alice Waters, signed by author. Condition: Dust jacket has a small tear on the top right corner of the front cover and two small tears on the top of the back. Hardcover has some light color fading. Back of the inner cover has an imprint from a sticker, otherwise the inner covers are clean and Like New. Pages are clean without writing stains marks or tears and are in Like New condition. See photos for item condition. "In summer when the herb garden is in bloom, why not harvest the flowers and strew them on freshly made herb with herb butter? Or when chervil is still young and tender in the spring, why not combine it with fennel and crab to produce a linguine dish undreamed of in the Apennines? Now Alice Waters, whom Craig Claiborne has called "that great American rarity, a deservedly celebrated native-born chef," presents the pasta, pizza and calzone recipes that she serves in her famous Chez Panisse café and restaurant in Berkeley, California. Her innovative, magical, classically inspired yet wonderfully original cuisine has made the menus at Chez Panisse the talk of food experts around the world, and Alice Waters' Chez Panisse Menu Cookbook has become a modern culinary classic. Now in this collection of pasta and pizza recipes Alice Waters and her co-authors Patricia Curtan and Martine Labro have once again based their recipes on the freshest and best seasonal ingredients and then let their earthy and elegant genius lead them into unexplored regions and unexpected celebrations of pasta and pizza. When fall descends, they grill the last tomatoes from the garden and toss them with a few sprigs of marjoram over whole-wheat taglierini. In winter they smother pasta with with sausage and winter greens. Inspired as much by Provence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities not only in the choice of ingredients-grilled radicchio and anchovies, roasted peppers and garlic, mussels and fennel, saffron and tomatoes - but also in the combinations that make its pizza so tantalizing: leeks, pancetta, and goat cheese; roasted eggplant and mozzarella; escarole, capers and fontina. Perhaps the calzone, which is on the café menu every day, is the purest example of Chez Panisse's light-hearted and ingenious commingling of the Old World and the New: a turn- over of fresh pizza dough is stuffed with goat from California's Sonoma Valley, French goat cheese, cheese mozzarella, prosciutto, and-from Chez Panisse's own garden-chives, parsley, thyme, marjoram and garlic. Chez Panisse Pasta, Pizza, & Calzone brings together 87 recipes for pasta sauces and 36 for pizza as well as a variety of surprising and tasty pasta doughs: buck- wheat pasta, black pepper pasta, red pepper pasta, saffron pasta. The seasonal arrangement of these recipes allows the most modest kitchen garden to inspire the harmonious and earthy combinations of pesto and new potatoes or onion confit and winter greens. Delicate sweet fish, shrimp, crab, lobster, and squid fresh from the sea are metamorphosed in savory combinations: squid, pink peppercorns, and fettuccine for summer, or salt cod ravioli in fish broth for winter. Even wild foods and game find their niches in luxurious and delicate spring dishes like fresh morels, garden carrots, and linguine and in robust fall extravaganzas like duck liver, green beans, and walnut pasta. Chez Panisse Pasta, Pizza, 3 Calzone continues the revolution in American cooking that Alice Waters began in her Chez Panisse Menu Cookbook and is filled with recipes that will send the cook from the garden to the kitchen rejoicing in the bounty of nature and the miraculous transformation of fresh, beautiful ingredients into wholly original, almost unbearably tantalizing pasta and pizza. Patricia Curtan, Alice Waters & Martine Labro ALICE WATERS left Chatham, New Jersey, for Berkeley, California, where she opened Chez Panisse in 1971. In 1980 she opened a café on the floor above Chez Panisse, with an à la carte menu featuring pasta, pizza and calzone. In 1982 Alice Waters wrote the Chez Panisse Menu Cookbook, and she will be editing the Chez Panisse Dessert Cookbook written by Lindsey Shere, the pastry chef at Chez Panisse. Chez Panisse Pasta, Pizza, Calzone was written in collaboration with Patricia Curtan and Martine Labro. PATRICIA CURTAN, a native Californian, has cooked with Alice Waters since 1979 at Chez Panisse while continuing to work as a professional printer and designer. She transcribed and organized the recipes and designed Chez Panisse Pasta, Pizza, & Calzone. MARTINE LABRO, an artist and designer, was born in France and lives and cooks in Provence. She contributed her favorite Provençal recipes and did all the drawings for Chez Panisse Pasta, Pizza, & Calzone."

Price: 59.99 USD

Location: Garwood, New Jersey

End Time: 2025-01-31T16:27:29.000Z

Shipping Cost: 5.38 USD