By Alice Waters
This undying addition to the Chez Panisse cookbook library assembles one hundred twenty of the restaurant's top menus, together with galas, gala's, and big day food that experience develop into such gustatory celebrations. a whole diversity of menus is featured, from picnics to casual suppers. Line drawings.
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Additional resources for Chez Panisse Menu Cookbook
I prefer canning jars with lids that seal tightly. Don’t use paper or cardboard, as they will absorb the herbs’ oil. Seeds and leaves should be left whole to retain as much flavor as possible. They will last for months stored this way and kept in a cool, dark cupboard. Hot Stuff Even if the herbs appear dry, it’s always possible that they could have retained a little moisture. Check the jars every day for the first week or so for any sign of moisture. If you see condensation or signs of any mold, remove the herbs and repeat the drying process.
A favorite herb of Aphrodite, marjoram was once believed to induce dreams of one’s future mate. As a symbol of love and happiness, marjoram wreaths crowned the wedding couple and adorned gravesites. Hippocrates used it as an antiseptic, and the Egyptians used it as a disinfectant. In the Middle Ages, it was chewed to relieve toothaches and indigestion. Mint Minthe is the name of Hades’ lover. In retaliation, she was turned into a low-growing herb by his wife Persephone, destined to be stepped upon for all eternity.
This exercise can help you understand how flavors work together, and may spark your culinary creativity. BVS:SOabG]c