By Alice Waters
This undying addition to the Chez Panisse paperback cookbook library assembles a hundred and twenty of the restaurant's top menus, together with galas, gala's, and special day foodstuff that experience develop into such gustatory celebrations.
A complete diversity of menus is featured, from picnics to casual suppers. Line drawings.
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Extra resources for Chez Panisse Menu Cookbook
It can also be used in chutneys, cordials, and syrups (see page 64). Freezing options Best frozen poached in syrup, or cooked and puréed (see pages 194–5). 60 Rhubarb and custard ice cream Serves 4–6 • Prep 30 mins, plus chilling and freezing • Cooking 20 mins INGREDIENTS METHOD 1lb (450g) rhubarb, 1 Gently cook the rhubarb with 1/4 cup of the sugar and 2 tbsp water in a covered saucepan for about 10 minutes, or until really tender, stirring occasionally. Purée in a blender or food processor. Leave to cool.
Several small young squid, rather than one large one) 4 tbsp extra virgin olive oil 2 small hot red chiles, seeded and ﬁnely chopped 1 garlic clove, crushed ﬁnely grated zest and juice of 1 lemon, plus extra lemon wedges, to serve sea salt and freshly ground black pepper For the arugula salad 31 ⁄2 oz (100g) arugula leaves large handful of ﬂat-leaf parsley, roughly chopped 2 tbsp extra virgin olive oil juice of 1 ⁄2 lemon 2 Put the tentacles and bodies (tubes and wings attached) in a bowl with the olive oil, chiles, garlic, and lemon zest and juice.
3 To make the spiced yogurt dressing, mix together the yogurt, lemon juice, and ﬁve-spice powder in a small bowl. Season to taste. black pepper 8oz (250g) smoked salmon, chopped 4 When ready to serve, add the smoked salmon pieces to the salad mixture, and stir through well. Serve with the yogurt dressing on the side. For the spiced yogurt dressing 4–6 tbsp Greek-style yogurt juice of 1 lemon pinch Asian ﬁve-spice powder 57 RHUBARB In my garden, there is always an abundance of rhubarb in early summer.