Heart of the Artichoke and Other Kitchen Journeys

This book presents recipes from a small kitchen by a talented chef. David Tanis embodies the mantra “Eat real food in season.” As the chef at Chez Panisse, he’s created a groundbreaking menu of a single perfect meal changing each evening. Tanis’s recipes are simple yet sophisticated, impressive on the plate.

The cookbook starts with his private food rituals for solo cooking. Then, it offers twenty incomparable menus (five per season) for four to six people, transporting readers to various places. For grand occasions, Tanis provides festive menus for holiday feasts. In one book, he covers three types of cooking: small, medium, and large.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)