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| A Platter of Figs and Other Recipes | 
 enlarge | Author: David Tanis
Creator: Alice Waters
Publisher: Artisan
Category: Book
List Price: $35.00
Buy New: $18.85
You Save: $16.15 (46%)
New (20) Used (7) Collectible (1) from $18.85
Avg. Customer Rating:  3 reviews
Media: Hardcover
Number Of Items: 1
Pages: 294
Shipping Weight (lbs): 2.6
Dimensions (in): 10.1 x 8.6 x 1.4
ISBN: 1579653464
Dewey Decimal Number: 641.59
EAN: 9781579653460
Publication Date: September 1, 2008
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Figs and other seasonal delights! November 23, 2008
4 out of 5 found this review helpful
This is a beautiful book. There are lots of interesting seasonal recipes, with gorgeous pictures. It's about eating with the seasons and honoring what each season can bring to the table. Some recipes are simple and some more involved. Not all the dishes have to do with figs, but all have been carefully prepared around what is grown and available fresh.
 So much better than I imagined November 11, 2008
14 out of 18 found this review helpful
I feared this would be precious and silly but what a great book! Good, simple food and creative menus. Read this instead of Rachel Ray or Sandra Lee and you'll actually learn how to cook instead of just following recipes.
Delightful and inspiring September 24, 2008
90 out of 97 found this review helpful
How can you not love someone who writes, "What makes a boy from Ohio, born in the wrong century, raised on Tater Tots and Birds Eye, end up wanting to eat like a Greek peasant for breakfast, a French peasant for lunch, and a Moroccan peasant for dinner?"
This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.
I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"
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