ALSO FROM ALICE WATERS AND CHEZ PANISSE The Art of Simple Food II 40 Years of Chez Panisse: The Power of Gathering The Art of Simple Food In the Green Kitchen Chez Panisse Fruit Chez Panisse Café Cookbook Chez Panisse Vegetables Fanny at Chez Panisse Chez Panisse Cooking Chez Panisse Desserts Chez Panisse Pasta, Pizza, and Calzone Chez Panisse Menu Cookbook To Samantha Greenwood, dear friend and indispensable collaborator CONTENTS Also from Alice Waters and Chez Panisse Copyright Dedication Introduction 1. Spice Mixtures and Condiments Za’atar Cumin Salt Chile-Lime Salt Niloufer’s Masala Nico’s Pork Seasoning Espelette Hot Sauce Red Wine Vinegar Apple Peel Cider Vinegar Tahini 2. Nuts Slow-Roasted Nuts with Sage Leaves Almond Paste Noyau Extract Almond Milk Chocolate Nut Bark 3. Beans and Other Legumes Beans Cooked over the Fire White Bean Crostini Hummus with Preserved Lemon Lentil Soup 4. Savory Preserves Tomato Confit Roasted Tomato Sauce Roasted Eggplant Caponata Nana’s Chile All-Purpose Pickling Brine Pickled Young Ginger Pickled Sweet Peppers Pickled Wild Mushrooms Quick Garlicky Dill Pickles Zucchini Pickles Salt-Preserved Kumquats Dried Fig Leaves 5. Whole Grains Corn Tortillas Multigrain Porridge Fanny’s Superfood Granola The Many Uses of Cooked Brown Rice Brown Rice and Herb Salad Buckwheat Buttermilk Crêpes Oat Pancakes Whole-Wheat Flatbreads Pita Bread 6. Preserved Fish and Meat Sardines Escabeche Salted Fish Brandade Marinated Anchovies Gravlax Tuna Confit Rendering Fat: Lard, Duck Fat, and Ghee Duck Leg Confit Beef Broth Chicken Stock 7. Cheese Making Fresh Cheese Farmer’s Cheese Ricotta Chèvre Yogurt Labneh Crème Fraîche 8. Sweet Preserves Raspberry Syrup Candied Rose Petals or Mint Leaves Quince and Apple Paste Candied Citrus Peel Panforte Crab Apple Jelly Mary Jo’s Brandied Cherries Preserved Apricots in Syrup Mia’s Vin d’Orange Vin de Pêche Vanilla Extract Lovage Syrup Books Acknowledgments Index About the Author
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