000			01645nam a2200217Ia 4500
003			NULRC
005			20250520103019.0
008			250520s9999 xx 000 0 und d
020			_a9781579653019
040			_cNULRC
050			_aTX 724.5.T55 .T36 2008
100			_aTanis, David _eauthor
245		2	_aA Platter of figs and other recipes / _cDavid Tanis
260			_aNew York : _bArtisan, _cc2008
300			_ax, 294 pages : _bcolor illustrations ; _c26 cm.
504			_aIncludes index.
505			_aCover -- Copyright -- Epigraph -- Contents -- Foreword by Alice Waters -- A Way to Eat; Spring Menus -- Favas and Other Harbingers -- How to Cook a Rabbit -- A Cold Spring -- Supper of the Lamb -- Salmon on My Mind -- Duck for Dinner -- Summer Menus -- Too Darned Hot, Alors! -- Slightly All-American -- Yellow Hunger -- Feeling Italian, Part I -- Viva Fish Tacos -- Hot Day, Cold Chicken -- Fall Menus -- Feeling Italian, Part II -- In Catalonia -- The Bean Soup Lunch -- Another Early Autumn -- Dinner for a Tuscan -- A Simple Moroccan Supper -- Winter Menus -- Tapas Party -- Slow Beef -- Nuevo Mexico -- Feeling Italian -- Part III. Peasant Fare from a Parisian Kitchen North African Comfort Food -- Afterword -- Acknowledgments -- Index.
520			_aForget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine.
650			_aCOOKING -- ENTERTAINING
942			_2lcc _cBK
999			_c21360 _d21360