A Platter of Figs and Other Recipes by David Tanis

By David Tanis

Ignore getting again to the land, David Tanis simply desires you to come again to the kitchen

For six months a 12 months, David Tanis is the top chef at Chez Panisse, the Berkeley, California, eating place the place he has labored along Alice Waters because the Nineteen Eighties in making a revolution in sustainable American food. the opposite six months, Tanis lives in Paris in a seventeenth-century condominium, the place he hosts intimate dinners for buddies and paying site visitors, and prepares the meals in a small kitchen outfitted with not anything greater than an previous range, a bit counter house, and a handful of wellused pots and pans.

This is the publication for a person who desires to assemble and feed acquaintances round a desk and nurture their dialog. It’s no longer approximately exhibiting off with advanced ideas and vague components. Worlds clear of the showy nutrition community personalities, Tanis believes that the main pleasing meals—for either the cook dinner and the guest—are continuously the simplest.

Home chefs can simply re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus French dressing; Shoulder of Spring Lamb with Flageolet Beans and Olive savor; Rum Baba with Cardamom) to winter’s North African convenience nutrients (Carrot and Coriander Salad; fowl Tagine with Pumpkin and Chickpeas). better of all, Tanis is a fascinating consultant with a real present for phrases, whose soulful method of meals will make any kitchen, colossal or small, a hot and compelling position to spend time.

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Extra resources for A Platter of Figs and Other Recipes

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By the time of his death in 1870, he had established the reputation of Angostura bitters. Many bartenders used to make their own bitters utilizing a variety of ingredients. While many bitters recipes are proprietary and are kept under lock and key, several examples can be found in pre-Prohibition cocktail books. Thomas lists this recipe for “Decanter Bitters” in his 1887 Bar-Tender’s Guide: 31 ¼ pound of raisins 2 ounces of cinnamon 1 ounce of snake root 1 lemon and 1 orange cut in slices 1 ounce of cloves 1 ounce of all-spice Fill decanter with Santa Cruz rum.

Use an Old Fashioned glass. 3. Use a teaspoon of castor sugar or a sugar cube (or simple syrup). 4. Use just a little hot water. 5. Use Angostura bitters, and muddle the sugar water and bitters until well blended. 6. Don’t muddle the fruit; use it only as a garnish. 7. Use bourbon (high proof). 8. Cut a large strip of orange peel, and twist it over the glass. 9. Use as few ice cubes as possible. 39 The Old Fashioned Sir Kingsley Amis’s Bourbon Old Fashioned Sir Kingsley Amis, CBE (1922–1995), was many things during his life: the writer of more than twenty books, including the James Bond novel Colonel Sun (written under the pseudonym Robert Markham); a teacher; and an alcoholic beverage expert.

3 dashes Angostura bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 1 sugar cube Ice cubes 2½ fluid ounces (75 mL) Irish whiskey Put the bitters, orange slice, lemon wedge, maraschino cherry, and sugar cube in an Old Fashioned glass and muddle well. Fill the glass with ice cubes. Add the whiskey. Stir well. ” 8 This recipe features the fruit as a garnish (no muddling) and adds a lemon peel twist to the mix. 1 lump, or 1 teaspoon, sugar 2 dashes Angostura bitters 2 fluid ounces rye whiskey 1 ice cube 1 lemon peel twist 1 orange slice 1 maraschino cherry Crush the sugar and bitters together in a mediumsized glass.

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