{"product_id":"a-platter-of-figs-and-other-recipes","title":"A Platter of Figs and Other Recipes","description":"\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cstrong\u003e\u003cu\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSecond-Hand (Hardcover)\u003c\/span\u003e\u003c\/u\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cem\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eExcellent condition\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Formatted\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eForget about getting back to the land - David Tanis just wants you to get back to the kitchen!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Formatted\" data-mce-fragment=\"1\"\u003eFor 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Formatted\" data-mce-fragment=\"1\"\u003eThe other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Formatted\" data-mce-fragment=\"1\"\u003eThis is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Formatted\" data-mce-fragment=\"1\"\u003eHome cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan class=\"Formatted\" data-mce-fragment=\"1\"\u003eBest of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"David Tanis, Alice Waters","offers":[{"title":"Default Title","offer_id":43171860119721,"sku":"","price":19.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0424\/9518\/0962\/files\/tanis.jpg?v=1691204971","url":"https:\/\/roseyravelstonbooks.com.au\/products\/a-platter-of-figs-and-other-recipes","provider":"RoseyRavelston Books","version":"1.0","type":"link"}