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The Resource Chez Panisse cooking, by Paul Bertolli ; photographs by Gail Skoff

Chez Panisse cooking, by Paul Bertolli ; photographs by Gail Skoff

Label
Chez Panisse cooking
Title
Chez Panisse cooking
Statement of responsibility
by Paul Bertolli ; photographs by Gail Skoff
Creator
Contributor
Author
Photographer
Printer
Writer of preface
Subject
Language
eng
Summary
Since the first meal served at Chez Panisse in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature--dedicated to the common interest of environment and consumer in the use of fresh organic ingredients. In this cookbook, chef Paul Bertolli presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon--and sometimes simplifying--the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself. Above all, the recipes are meant to inspire the cook to create his or her own version, to awaken the senses to the nuances of taste, texture, and color in cooking.--From publisher description
Biography type
individual biography
Cataloging source
DLC
Illustrations
photographs
Index
index present
Literary form
non fiction
Label
Chez Panisse cooking, by Paul Bertolli ; photographs by Gail Skoff
Instantiates
Publication
Copyright
Note
  • "Educate Your Nose and Abide by It": preface by Angelo M. Pelegrini (pages vii-x)
  • "Color printing by Meriden-Stinehour Press. Two-color printing by Kingsport Press"--Page 451
  • Includes household hints
  • Some recipes include wine or liquor as ingredients
  • Includes samples of menus and instructions
  • Black cloth binding, with title stamped in gilt on spine. Color illustrated dust jacket
  • Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Fish and shellfish -- Vegetables -- Risotto and pasta -- Bread -- Meats and poultry -- Desserts -- Pickles and preserves -- Fresh and pure ingredients -- Making a menu -- Wine -- Basics
Control code
16900931
Dimensions
27 cm
Edition
1st ed.
Extent
449 pages, 2 unnumbered pages
Isbn
9780394559087
Lccn
87028546
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some color)
System control number
  • (OCoLC)16900931
  • (OCoLC)ocm16900931
Label
Chez Panisse cooking, by Paul Bertolli ; photographs by Gail Skoff
Publication
Copyright
Note
  • "Educate Your Nose and Abide by It": preface by Angelo M. Pelegrini (pages vii-x)
  • "Color printing by Meriden-Stinehour Press. Two-color printing by Kingsport Press"--Page 451
  • Includes household hints
  • Some recipes include wine or liquor as ingredients
  • Includes samples of menus and instructions
  • Black cloth binding, with title stamped in gilt on spine. Color illustrated dust jacket
  • Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Fish and shellfish -- Vegetables -- Risotto and pasta -- Bread -- Meats and poultry -- Desserts -- Pickles and preserves -- Fresh and pure ingredients -- Making a menu -- Wine -- Basics
Control code
16900931
Dimensions
27 cm
Edition
1st ed.
Extent
449 pages, 2 unnumbered pages
Isbn
9780394559087
Lccn
87028546
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some color)
System control number
  • (OCoLC)16900931
  • (OCoLC)ocm16900931

Library Locations

  • East Bay Branch LibraryBorrow it
    1989 Three Mile Rd., Traverse City, MI, 49696, US
    44.714948 -85.557073
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