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Chez Panisse Pasta, Pizza, Calzone (Chez Panisse Cookbook Library) (Englisch) Taschenbuch – 18. April 1995

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Alice Waters' classically inspired yet original cuisine has made her famous "Chez Panisse" restaurant in Berkeley, California, the talk of food experts around the world. In these recipes for pasta, pizza and calzone (a turnover pizza with the filling enclosed), she uses the freshest and best seasonal ingredients. This book contains recipes with a strong Mediterranean flavour. Ingredients include radicchio, anchovies, leeks, pancetta, goat cheese, aubergine and mozzarella, and doughs are made from black and red pepper and saffron. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

Der Verlag über das Buch

"These recipes are fun to read..." -- M.F.K. Fisher
"After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me -- the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef." -- Paula Wolfert

Alice Waters, whom Craig Claiborne has called "that great American rarity, a deservedly celebrated native-born chef," gives us here the extraordinary pastas, pizzas and calzones that she serves in her famous Chez Panisse restaurant, in Berkeley, California. Based on the freshest and best seasonal ingredients, every page is bursting with flavor and unexpected combinations. Inspired as much by Provence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza, & Calzone will send cooks from the garden to the kitchen, rejoicing in the bount! y of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals.

"These recipes are fun to read, a good combination of the tried and true and the extra-sensory perception that is almost a trademark of Alice's cooking. I especially like having the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year." -- M.F.K. Fisher

"Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients -- in this case girolles in a general creaminess, spiked with a little Parmesan and onion -- put together by a skillful and unusual taste." -- Jane Grigson


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Format: Taschenbuch
This book, originally published in 1984 was a major influence on the way I cook. It not only gave me the knowledge to try new and fresher ingredients, but it's writing enabled me to visualize that I could really improvise in the kitchen. Every recipie I have made from this book has been fabulous, and the roasted new potatoes with pesto are the absolute bomb. For the recipies, and the creativeness that Alice Waters encourages, no serious cook should be without this book.
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Von Ein Kunde am 25. März 2000
Format: Taschenbuch
Beautiful book, great recipes...except for one: the pizza dough recipe is nothing like what they use at the Chez Panisse Cafe. After several frustrating attempts to try and duplicate the pizzas that I have eaten so many times, I called the restaurant, and they admitted that the recipe in the book was not the real McCoy. Without it, what's the point? Side note: there is a pizza dough recipe in Rogers and Gray's The Cafe Cookbook that is much closer to the original...
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.2 von 5 Sternen 13 Rezensionen
10 von 10 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent, simple, and inventive pasta 10. März 2009
Von Nom de Guerre - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I can't speak for the pizza and calzone section of this book, but I have made quite a few of the pasta recipes and have been delighted with the results. Perhaps even more than the recipes in the other Chez Panisse books, the pasta recipes are inventive yet simple, showcasing the ingredients and combining a small selection of flavors to produce surprisingly wonderful results. Alice Waters does unexpected things with pasta that, for me, have transformed pasta from a boring "filler meal" (box of spaghetti plus jar of tomato sauce) into a satisfying and even exciting main course.

The pasta recipes have something to offer for all tastes and diets. A lot of the recipes here involve fish, but there are plenty that don't. There are vegetarian recipes and recipes with meat. My personal favorites are the spaghetti with meatballs, the fall pasta with spicy Italian sausage, and the winter pasta with greens, sausage, and olives. Meat here tends to play a supporting role--it's like a condiment, adding flavors but not overwhelming the other ingredients.

The recipes are presented in a straightforward fashion, with a clear list of ingredients and (what I think are) simple, clear instructions. At times, Waters assumes that you can fend for yourself a bit ("cook about five minutes, until browned" without telling you a temperature setting, for example), so parts of the instructions might be intimidating to new cooks. However, she never leaves you in the dark about anything important. At times, she does use some "advanced" culinary language--like "chiffonade"--but this is rare and these terms are easy to look up on the internet or in other cookbooks. I don't think there's anything in the book that isn't accessible to all levels of cooks. Just be aware that the recipes assume that the reader is not afraid of cooking.

This is probably my most-used Chez Panisse book, and I think anyone interested in learning new ways to approach pasta should enjoy it.

Highly recommend!
4.0 von 5 Sternen Dated but lots of good ideas. 29. September 2016
Von Pablo Divine - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Dated but lots of good ideas. The copy I got was from a library and in great condition.
0 von 6 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great Product 5. Juli 2010
Von Paul Chasey - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This book was delivered on time and in very good condition. Can't ask for more!
19 von 19 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Some delicious recipes you can make simpler on your own 16. September 2004
Von C. Hoelter - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I have been using the cookbook for about 6 or 7 years now. It is by far the most used cookbook on my rather stocked cookbook shelf. There are so many things to love about this book, especially the way it is divided by seasons so you can easily choose a recipe made with ingredients that are in season, which, of course, is what has made Alice Waters a legend. Since I don't have hours to spend in the kitchen, I do not make my own pasta as the recipes suggest. That cuts down significantly on the time involved, and, although I imagine that well-made fresh pasta is a delight, I have found every dish I've tried utterly delicious -- not lacking in flavor, texture, or excitement despite the use of your ordinary dried pasta. I absolutely love the linguini with cherry tomato vinagrette, and during tomato season we eat this almost every week. It's easy and delicious, and you can make most of it ahead of time, just cooking the pasta at the last minute and tossing it all together. The only drawback is that some of the recipes are just way too involved for your average person, but for a cookbook inspired by such a legendary restaurant and chef, there are many recipes that are simple enough for just about anybody to make.
14 von 18 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen No basics but some standouts 1. Mai 2002
Von D. King - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I've made many of the recipes here, and have had some great successes. For my birthday I made three pans of mushroom lasagne and people were floored. The chicken and ricotta ravioli are a staple. There are times I feel a little limited by its specificity and taste, but then this isn't supposed to be a general purpose cookbook. In that regard, I find the dessert cookbook to be the most consistently useful.
(A little off topic: too bad the previous reviewer resents the restaurant for having changed with the times. I've had fantastic meals there recently. Alice is an icon now rather than a restaurateur, but the institution still commands respect.)
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