- Taschenbuch: 144 Seiten
- Verlag: William Morrow Cookbooks; Auflage: Harperperennial. (6. September 1997)
- Sprache: Englisch
- ISBN-10: 0060928689
- ISBN-13: 978-0060928681
- Vom Hersteller empfohlenes Alter: 9 - 12 Jahre
- Größe und/oder Gewicht: 19 x 27,6 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 557.763 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Fanny at Chez Panisse: A Child's Restaurant Adventures with 46 Recipes (Englisch) Taschenbuch – 6. September 1997
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Chez Panisse, a restaurant in Berkeley, is the brainchild of renowned chef Alice Waters. Fanny is Alice Waters's daughter and Fanny at Chez Panisse is a collection of 46 recipes that are simple, delicious, and fun to make. The first third of the book tells the story of Fanny's adventures at Chez Panisse and introduces many of the people who work and dine there. There is Bumps, a family friend who lives on a boat and makes special bread; Carrie, the florist who supplies Chez Panisse with its bouquets; and Jean, a customer who prefers to eat in the kitchen rather than the restaurant because "That's where the food and my favorite people are." Through Fanny's eyes, the reader glimpses the inner workings of a quirky, wonderful restaurant and the people who run it. (Fanny says she's not sure who runs Chez Panisse--"I think Chez Panisse runs Chez Panisse.")
The rest of the book is taken up with Fanny's favorite recipes divided into sections such as "Carrots, Cucumbers, and Bell Peppers," "Corn," "Garlic," "Fruit," and more. Recipes range from raita to Peach Crisp and Roast Chicken with Herbs, and are easy to follow with some adult supervision. Though Fanny at Chez Panisse is primarily aimed at children, the recipes in it are delicious enough for adults to enjoy as well. And remember, the family that cooks together has a really great meal to show for all that togetherness!
Seven-year-old Fanny describes her adventures with food and cooking at her mother's restaurant in Berkeley, California. Includes forty-two recipes.Alle Produktbeschreibungen
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As for the recipes, they are great. The step by step explanations of what to do (the egg whites should be whipped until they are white, and you can get a soft crest when you lift the mixer) are invaluable if you are a novice. Still, it's all a bit complicated for young children. I'd say the recipes are probably good for a 10-year-olds with some help. My favorite at the moment is the recipe (and step-by-step instructions) for a 1234 cake - which I am making for a birthday party. I'd never have attempted it without this book and its detailed instructions. I am hoping the cake is as good as the batter - YUM!
Well that made me think of this book. (One of our family favorites that I ought to buy for each of my kids. All three are cooks and good ones.) It's one book my children and I enjoyed because it lead us into the kitchen, and prompted us to get many others of Alice Waters and as we visited Stanford long ago for my daughter's pre-surgery visits ( major reconstruction of chest at 6) we always had time to enjoy food Water's style.
Yes, there is "a lot" of story and good thing too. That's another "value" we are passing along to children. That food tells about who we are.
It's one of the best living histories I know.A window into everything in a culture without the angers that so many other areas contain. A way to share ourselves.
Just growing and preparing with what you have harvested, be it spices in a window or lovely baby bib, carrots, tomatoes in a pot on the porch or digging and growing you are learning about the art of food and self care.This book is so insightful. Nutrition and values that keep our connection to nature.
This is an EXCELLENT present for kids. I still use recipes that sprang for our cooking together from this book.
My garden is mostly spices. But my kids still line up for the dishes and breads that carry those flavors. I'm thinking of making a nice flatbread with rosemary or perhaps the oregano tonight.
Try this. You'll enjoy it, her daughter is such a charmer.
This is a wonderful contrast to most of the cooking for/with kids cookbooks out there. There is no open-this-can, open-that-can mix-it-together-and-call-it-food. There's no horrifyingly sugar-laden, preservative-laden, artifically-colored, -textured, -flavored anything. There's no start-with-something-healthy-and-then-tart-it-up-because-we-don't-think-kids-will-eat-food-unless-it-is-formed-like-a-smiley-face.
This book assumes your child (and you) is not an idiot. It doesn't talk down, it doesn't try to sneak healthy food under their radar, it doesn't assume that they are screen-addled dolts with no awareness or affinity for the world around them.
This book knows that kids are interesting and interested creatures who notice and are fascinated by the world around them, and how things work. This book lets them know how food work, how it gets to the table, and how wonderful it is to enjoy when it gets there.
So. If that describes your son or daughter, this (or Marion Cunningham's book) is the one for you.