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Chez Panisse Vegetables | 
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| Author: Alice L. Waters
Publisher: William Morrow Cookbooks
Category: Book
List Price: $35.00
Buy New: $19.70
You Save: $15.30 (44%)
New (38) Used (30) Collectible (5) from $18.60
Avg. Customer Rating:  26 reviews
Sales Rank: 3496
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 368
Shipping Weight (lbs): 2.8
Dimensions (in): 10.1 x 6.9 x 1.5
ISBN: 0060171472
Dewey Decimal Number: 641.65
EAN: 9780060171476
Publication Date: May 8, 1996
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com Review
By now just about everybody whose interest in eating runs deeper than fast food knows about Alice Waters. The creator of Chez Panisse, the legendary restaurant in Berkeley, California, that helped create a modern American cuisine based on fresh ingredients, she is also equally well-known as a teacher and cookbook author. Chez Panisse Vegetables is one of the best new cookbooks of the season; it's as useful for its information about vegetables and how to use and handle them as it is for its irresistible recipes, which lead to complex and interesting dishes built from simple ingredients and simple techniques.
Product Description
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
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| Customer Reviews: Read 21 more reviews...
 Elegant Veggie Recipes I Always Wanted to Know... September 17, 2008
I love this cookbook. It's organized alphabetically by vegetable and for each there's an introduction that gives some history and general information like how to select a ripe tomato. There are recipes for vegetables you may not have heard of like cardoons, chicories, and sorrel. It is great for anyone participating in a CSA (getting veggie boxes from a farm) or shopping at farmers markets because it's so extensive and creative -- eleven cabbage recipes for instance.
Alice Water's cooking style is easy and elegant though some recipes might appear challenging to the novice cook as she doesn't always specify quantities of ingredients. Most of the recipes are vegetarian but there are several that include meat such as Artichokes with Baked Anchovy Stuffing or Wilted Mustard Greens and Proscuitto.
I made the Whole Wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata the other night and it was delicious. Even my fiance, who's generally anti vegetarian and anti cauliflower couldn't get enough of it. There really shouldn't be any vegetarian stigma (if you're inclined to have one) attached to this book as it's simply European and California inspired recipes for lovely dishes.
 Beautiful Cards July 17, 2008
0 out of 1 found this review helpful
Aside from the box being gorgeous itself, these cards are exquisite!! You will not be disappointed.
Alice Waters is my Hero April 9, 2008
This is an excellent book. Alice Waters' love of the ingredients shows and she makes you love them too. Very good explanations of what to do with each vegetable.
 Kind of plain cards February 11, 2008
0 out of 16 found this review helpful
These arrived timely and in perfect condition. Nice packaging. Cards on on the plain side, not as pretty as I expected.
More for the market than the kitchen February 2, 2008
2 out of 2 found this review helpful
Alice Waters made her mark on the culinary world more for her pioneering efforts in sourcing and championing high quality local and organic ingredients than for her culinary skill and imagination, and that's reflected in this book. It's really helped me pick out the best vegetables at the local grocery store or farmers market, and has encouraged me to try new vegetable with sometimes delicious results. Thanks to her, I appreciate the wonders of braised chard or baby garlic soup, things I never expected to explore.
While this book has helped me find the right vegetables at the market, it's had less of a positive effect in the kitchen. The recipes are simple, largely French and Italian inspired, and to my palate, a little too restrained. I prefer a little more lively seasoning or creative flavor combinations in my food. Water's doesn't provide a lot insight on how to use vegetables in cooking, or provide any insights as to the best way to prepare them. That's what I was hoping for here, and often get in other cook books. There's a solid group of recipes here, but I never found any great recipes in those I tried. I rate cook books by how they improve my cooking and this book has encouraged me to experiment with new vegetables and be a better vegetable shopper. Once I got back to the kitchen, it wasn't as helpful.
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