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Chez Panisse Menu Cookbook (Cuisine) [Englisch] [Taschenbuch]

Alice Waters
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Kurzbeschreibung

18. April 1995 Cuisine
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.

Produktinformation

  • Taschenbuch: 336 Seiten
  • Verlag: Random House (18. April 1995)
  • Sprache: Englisch
  • ISBN-10: 0679758186
  • ISBN-13: 978-0679758181
  • Größe und/oder Gewicht: 18,1 x 2,4 x 23,1 cm
  • Durchschnittliche Kundenbewertung: 3.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 348.482 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Synopsis

One hundred thirty recipes by the founder-chef-proprietor of one of America's truly great restaurants range from simple salads to roast duck with wild mushrooms and coulibiac of salmon with wild rice.

Der Verlag über das Buch

The best of a "brilliant gastronomic mind" (James Beard)
"Chez Panisse is an extraordinary dining experience... It is Alice Waters' brilliant gastronomic mind, her flair for cooking and her almost revolutionary concept of menu planning that makes Chez Panisse so exciting." -- James Beard

Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure -- a different five-course menu is offered every night , and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients.

In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Coo! kbook is filled with dishes redolent of the earthy bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for the different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook reader.

"A lovely book, wonderfully inventice, and the food is very pure." -- Richard Olney


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Die hilfreichsten Kundenrezensionen
3.0 von 5 Sternen A good idea book 3. April 1998
Von Ein Kunde
Format:Taschenbuch
I enjoy reading this cookbook more to gather ideas than to find recipes I want to cook. Alice Waters describes how she and her team at Chez Panisse created many of their memorable meals, what inspired them, the problem that arose, and how they worked around those problems. What she doesn't write about as much is the actual process of preparing the food--the recipes. Of course, for some of these menus, it would be virtually impossible to create in a home kitchen, or to have access to the ingredients (a pig feed a diet heavy with garlic comes to mind). Good ideas for the knowledgable cook.
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.0 von 5 Sternen  15 Rezensionen
33 von 33 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Classic You Must Have 8. Januar 2001
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format:Taschenbuch
There's a special reason we go to the books of the great chefs. It's not to throw a meal together in 2 minutes, or to make sure we will find a dish we can cook with no trouble in two pans in our kitchens at home. It's to look inside an imagination and see what someone can achieve with ingredients and passion when it's what they do all day, every day, with devotion.
As Nigella Lawson said about another writer, "I often cook, if not directly from it, then inspired by it (which is more telling)". This is a truly inspiring work, one you will go back to again and again. From the buckwheat crepes with glaced fruit and eau de vie, to the amazing amazing fish soup, simple dishes with corn and over the top reworking of french classics, the judgement of flavours and textures is perfect. Ignore Water's fetish about perfect lettuce, read it, and just go to the kitchen. 10 stars out of five, the best of all the Waters books.
47 von 50 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen A good idea book 3. April 1998
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format:Taschenbuch
I enjoy reading this cookbook more to gather ideas than to find recipes I want to cook. Alice Waters describes how she and her team at Chez Panisse created many of their memorable meals, what inspired them, the problem that arose, and how they worked around those problems. What she doesn't write about as much is the actual process of preparing the food--the recipes. Of course, for some of these menus, it would be virtually impossible to create in a home kitchen, or to have access to the ingredients (a pig feed a diet heavy with garlic comes to mind). Good ideas for the knowledgable cook.
42 von 45 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen not your run of the mill cookbook 27. Dezember 2002
Von Norman Hanson - Veröffentlicht auf Amazon.com
Format:Taschenbuch
This is one of Alice Waters' early books, and it shows, as compared to the later ones. Many of the recipes are complicated, and involve ingredients that are not easy to come by, even in NYC. I read it more for amusement. The later books (Vegetables, Fruit, Cafe), are much more user friendly and result in great dishes. I wouldn't recommend this to someone new to her philosophy of cooking, or who doesn't have serious kitchen experience.
24 von 25 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Chez Panisse Menu Cookbook 29. Oktober 2006
Von Rose City Reader - Veröffentlicht auf Amazon.com
Format:Taschenbuch
American foodies owe a debt of gratitude to Alice Waters. She is the patron saint of California cooking, or new American cooking, or whatever you want to call it. She's the one who gave us goat cheese croutons, roasted beets, mache, and so many other now-ubiquitous dishes. "Former Chez Panisse chef" is just as much a brand name as the brand named meats and produce she serves at her restaurant.

For those reasons, I actually read The Chez Panisse Menu Cookbook cover to cover, the way one reads an MFK Fisher book - to get an understanding of the cook's philosophy as well as recipes. Both women write in a formal style and have strong ideas about ingredients, preparation, presentation, and consumption. Unfortunately, Water's writing is more spare, perhaps as befits a patron saint, and lacks the pithy humor that leavens Fisher's books. Reading her prose is more like learning a lesson than being entertained.

Which may be why this book struck me as an essential book for someone who wanted to learn to be a restaurant chef, but not particularly useful for someone cooking at home. Most of the menus require some final preparation of the next dish after the preceding one has been served - possible in a restaurant, but not much fun at a dinner party if the cook wants to eat with the guests.

The individual dishes are also complicated or labor-intensive, causing me to often think as I read, "I'd eat that if someone made it for me." Waters is particularly fond of leg of lamb, lobsters, and quail and her recipes for these show the difficulty in preparing them at home. First, most of the lamb recipes call for spit-roasting the leg of lamb. She even explains how to build a spit. In my spit-deficient kitchen, those recipes are not possible.

Second, while I find a steamed lobster to be a wonderful treat on a special occasion, Waters takes the fun out of it with instructions to semi-cook a lobster, then remove the meat and make a fumet with the shells - a process involving roasting the shells, making the broth, putting the shells in a blender, then straining the whole thing through a fine sieve - then finish cooking the lobster. Whew!

Finally, quail do not usually show up on my dinner table, but if they did, I do not think I'd have the dedication to follow Walter's recipes. In most of her quail recipes she gives similar instructions: "Marinate the quail in a cool place overnight . . . turning the quail four to five times during this time." No little boney bird is worth losing a night of sleep.

Reading this Menu Cookbook made me want to spring for dinner at Chez Panisse, but it did not make me want to don an apron and start cooking.
14 von 18 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Showing its age 6. April 2003
Von Joseph F. Mcconnell - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
There's a lot of good sense and good food in this book, but the California style is getting a bit past mark of mouth, if you'll permit an archaic phrase/pun. I've made a few of these dishes, and they're fine, but somehow this isn't the book I pick up and flip through, asking myself, "what's for dinner?" With Jody Adams, Daniel Boulud, and Pat Wells on the shelf, I'm not sure I'd call this a "must have" addition. But, if you're a Waters fan, go for it .
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