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商品の説明
内容説明
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.
Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?
Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.
Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market. --このテキストは、 ハードカバー 版に関連付けられています。
Amazon.com
By now just about everybody whose interest in eating runs deeper than fast food knows about Alice Waters. The creator of Chez Panisse, the legendary restaurant in Berkeley, California, that helped create a modern American cuisine based on fresh ingredients, she is also equally well-known as a teacher and cookbook author. Chez Panisse Vegetables is one of the best new cookbooks of the season; it's as useful for its information about vegetables and how to use and handle them as it is for its irresistible recipes, which lead to complex and interesting dishes built from simple ingredients and simple techniques.
--このテキストは、 ハードカバー 版に関連付けられています。
--このテキストは、 ハードカバー 版に関連付けられています。
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カスタマーレビュー
最も参考になったカスタマーレビュー
6 人中、4人の方が、｢このレビューが参考になった｣と投票しています。
形式:ハードカバー
野菜料理が単調、または単なる付け合わせ料理になりがちな人には、まさに救世主とも言える本。44の野菜についてそれぞれ数種類ずつ（最大15種類）の料理が紹介されていて、レシピ総数は実に250以上にのぼる。ただ数が多いだけではない。著者はグルメ雑誌により全米一のシェフと称されたこともある名シェフ。その著者が長年、自身のレストランで提供した料理の中から厳選したメニューが紹介されているのである。素材も料理方法もシンプルで、特別な準備なしにすぐ料理できそうなメニューが数多くある。版画の挿図が美しく、味覚だけでなく視覚も喜ばせてくれる本だ。
形式:カード
サンフランシスコ郊外のバークレーにあるレストラン「シェ・パニース」のブランクノートカードのセット。
リボンで束ねられた美しい季節の野菜のカードが１２枚、グリーンのラインの入った美しい封筒とセットになって
綺麗な箱にいます。
すこし地味というかシックなところが気に入っています。
Chronical Booksのノートカードのシリーズでもかなり上質な部類ですね。
同じシェ・パニースのノートカードシリーズの「Fruits」は
「暮らしの手帖」編集長の松浦弥太郎さんの著書でも紹介されていました。Chez Panisse Fruit Notecards (Seemore Readers)
リボンで束ねられた美しい季節の野菜のカードが１２枚、グリーンのラインの入った美しい封筒とセットになって
綺麗な箱にいます。
すこし地味というかシックなところが気に入っています。
Chronical Booksのノートカードのシリーズでもかなり上質な部類ですね。
同じシェ・パニースのノートカードシリーズの「Fruits」は
「暮らしの手帖」編集長の松浦弥太郎さんの著書でも紹介されていました。Chez Panisse Fruit Notecards (Seemore Readers)
Amazon.com で最も参考になったカスタマーレビュー (beta)
Amazon.com:
38件のカスタマーレビュー
134 人中、127人の方が、｢このレビューが参考になった｣と投票しています。
A keeper for your cookbook shelf if you are NOT vegetarian
2003/2/9
形式:ハードカバー
This book is a comprehensive resource that tells you how to select, store, and prep your vegetables. So just to demystify your farmers market, this book is an essential. However, in terms of recipes, it does fall short, treating vegetables only as soups or sides for the most part. Also if you *are* vegetarian, many recipes call for anchovies, bacon, chicken stock etc. If I had to pick between this and Deborah Madison's "Local Flavors: Cooking and Eating from America's Farmers' Markets" I would pick the latter since that offers more main dish recipes, and covers all farm market produce, fruits, vegetables, and non-vegetarian stuff too, while keeping recipes involving vegetables vegetarian. And Deborah Madison also instructs you on how to prepare more exotic veg.
Despite the cons it is a fascinating read, and its nice that it does not assume you are already a "cook"
Despite the cons it is a fascinating read, and its nice that it does not assume you are already a "cook"
26 人中、26人の方が、｢このレビューが参考になった｣と投票しています。
A Bonus for the Home Gardener
2000/3/5
形式:ハードカバー
The title -"Vegetables"- says it all. This book is a wonderful choice to learn how to store, select and prepare individual vegetables in a variety of recipes which enhance that vegetable. Beautifully illustrated, it is organized alphabetically by vegetable. If you looking for more complete meals or information about vegetarian eating you will be disappointed -- the recipes are best used as side dishes for seasonal produce. For the money, I recommend Deborah Madison's "Vegetarian Cooking for Everyone", I use it all the time, and I'm not a strict vegetarian.
23 人中、23人の方が、｢このレビューが参考になった｣と投票しています。
Thoroughly comprehensive for lovers of cooking
2003/1/18
形式:ハードカバー
If you love to cook, and you love vegetables, you need this cookbook. It includes all of the details that so many other cookbooks leave out -- how to tell the good from the bad with every vegetable out there, when to buy each one for optimal flavor, how to store them before you use them, and exactly how to treat them in your recipes.
The recipes themselves range from simple and elegant to involved and indulgent -- there are enough of them that I always find something exciting to cook, regardless of how much effort I want to put into my meal on that particular day.
Truly the best thing about this book is that it always inspires me to try new vegetables or to cook old staples in new ways -- since Alice Waters covers all of the details, she completely demystifies any foods that you might not otherwise want to try cooking. If you love to cook, you'll love this book.
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