Too Many Cookbooks

The seasonal pasta and pizza recipes in Chez Panisse Pasta, Pizza & Calzone (book number 7) are as fresh and vibrant today as they must have seemed when the book was published in 1984. After an opening chapter on making fresh pasta, the bulk of the book is composed of … [Read more...] about Onion Confit and Winter Greens Pasta

Here we are, recipe number six - Braised Cabbage with Halibut from another "why have I never used this book" book, Chez Panisse Vegetables by Alice Waters. I think once spring rears its head, we'll be using this book a lot more. It's chock full of really beautiful and simple … [Read more...] about Braised Cabbage with Halibut

As I told you in our last post, Alice Waters’ The Art of Simple Food (book number 5) is one of the handful of cookbooks that Kate and I turn to again and again. Subtitled “Notes, Lessons, and Recipes from a Delicious Revolution,”the book distills Alice’s years of experience and … [Read more...] about Chicken Legs Braised with Tomatoes, Onions, and Garlic & Cranberry Bean Gratin

Continuing with our sub-collection of Alice Waters books, book number 4 is The Art of Simple Food II: Recipes Flavor & Inspiration from the New Kitchen Garden. We have both volumes of Alice’s Art of Simple Food, and have several go-to recipes from volume I (coming up as book … [Read more...] about Parsnip Soup with Sage and Toasted Walnuts

This wasn't the recipe I'd intended to make. Initially, I skimmed past it because it contained (ominous music) cream and butter, our forbidden friends. I skimmed past a lot of recipes in Paul Bertolli's gorgeous Chez Panisse Cookbook (book #3) 'cause oil, butter, cream...sigh. … [Read more...] about Mussel Soup with Saffron, Fennel, Cream and Spinach