Cover image for Chez Panisse Café cookbook
Chez Panisse Café cookbook
Waters, Alice.
Personal Author:
First edition.
Publication Information:
New York : HarperCollins, [1999]

Physical Description:
xix, 267 pages : color illustrations ; 27 cm
Corporate Subject:
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX714 .W278 1999 Adult Non-Fiction Central Closed Stacks

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We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites.

So writes Alice Waters of the opening of Berkeley's Chez Panisse Caf#65533; on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Caf#65533; is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing #65533; la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers.

In the Chez Panisse Caf#65533; Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the caf#65533;'s best-recipes--some that have been on the menu since the day caf#65533; opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Caf#65533; Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.

Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.

This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the caf#65533;'s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the caf#65533;'s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.

Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the caf#65533; since the day it opened, Chez Panisse Caf#65533; Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and caf#65533; will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

Author Notes

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible Schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish--all locally and sustainably produced.

Reviews 1

Publisher's Weekly Review

Award-winning cookbook author (Chez Panisse Vegetables; Chez Panisse Menu Cookbook) and chef-owner Waters takes readers back to her highly lauded restaurant in Berkeley, Calif. This alluring 200-plus recipe collection is an innovative amalgam of Mediterranean, California, New American and Proven‡al dishes. Waters shares her Chez Panisse vision: that all of the restaurant's ingredients be certifiable as "organically grown" by the year 2000. A culinary purist, Waters devotes herself to cooking with fresh, seasonal, organic ingredients, relying upon a choice network of purveyors, producers, farmers, fishmongers and ranchers. The clear and incisive recipes range from simple (Fresh Mozzarella Salad) to elaborate (Headcheese, a jellied meat dish with one small pig's head and two pig's feet) and time-consuming (15-day Home-Cured Pancetta), with an emphasis on incorporating seasonal bountyÄfor example, Minestra Verdissima (spring); Venetian-style Pickled Sand Dabs (summer); Wild Nettle Frittata (autumn-winter); Spicy Baked Crab (winter). Despite Waters's militant stance on using organic ingredients and her exquisite attention to ingredient details, she suggests only two pantry essentials: kosher salt and quality olive oil. Aspiring to achieve a higher food karma, Waters successfully delivers a charmingly erudite yet accessible reference. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Prefacep. xv
Chapter 1 Vegetablesp. 1
Garden Lettuce Saladp. 6
Romaine Leaves with Anchovy Dressingp. 8
Dandelion Salad with Mustard Vinaigrettep. 9
Avocado and Beet Salad with Citrus Vinaigrettep. 10
Shaved Asparagus and Parmesan Saladp. 11
Artichoke, Cardoon, and Endive Saladp. 12
Heirloom and Cherry Tomato Saladp. 14
Spring Vegetable Bagna Caudap. 16
Grilled Endives with Sauce Gribichep. 18
Minestra Verdissima (A Very Green Soup)p. 20
Tuscan Bread, Bean, and Vegetable Soupp. 22
Garganelli Pasta with Fava Beansp. 24
Morel Mushroom Toastsp. 26
Wild Mushroom Pasta Handkerchiefsp. 28
Pasta Doughp. 30
Wood Oven--Baked Porcini Mushroomsp. 32
Vegetable Side Dishesp. 33
Spicy Broccoli Raabp. 34
Artichoke Mashed Potatoesp. 35
Creamy White Beansp. 36
Celery Root Remouladep. 37
Crispy Pan-Fried Potatoesp. 38
Garlicky Kalep. 39
Pickled Beetsp. 40
Chapter 2 Eggs and Cheesep. 41
The Perfect Hard-Cooked Eggp. 44
Scrambled Eggs Panissep. 45
Wild Nettle Frittatap. 46
Green Garlic Pudding Soufflep. 48
Pizzetta with Farm Egg and Prosciuttop. 50
Pizza Doughp. 51
Crostata di Perrellap. 52
Fresh Mozzarella Saladp. 54
Baked Goat Cheese with Garden Lettucesp. 55
Pan-Fried Stuffed Squash Blossomsp. 56
Fresh Ricotta Baked with Herbs and Olive Oilp. 57
Green Cannelloni with Ricotta, Yellow Tomatoes, and Basilp. 58
Chapter 3 Fish and Shellfishp. 61
Oysters on the Half Shell with Mignonnette Saucep. 65
Oyster Stew with Thyme and Fennelp. 66
Salmon Caviarp. 67
Gravlax and Cucumber Saladp. 68
Jean-Pierre's Cured Salmonp. 70
Slow-Cooked King Salmonp. 71
King Salmon in Fig Leavesp. 72
Saffron Pasta with Bottarga di Tonnop. 73
Rare Yellowfin Tuna with Coriander and Fennel Seedp. 74
Tuna Dumplings with Currants and Pine Nutsp. 76
Tuna Confit with Green Beans and Shell Beansp. 78
Rustic Pizza with Anchoviesp. 80
Simple Tomato Saucep. 81
Baked Pasta with Sardines and Wild Fennelp. 82
Roasted Squid with Bread Crumbs and Oreganop. 84
Aioli (Garlic Mayonnaise)p. 85
Venetian-Style Pickled Sand Dabsp. 86
Baked Scallops with Prosciuttop. 88
Meyer Lemon Relishp. 89
Fish and Shellfish Cakesp. 90
Salted Atlantic Cod Baked with Tomatoesp. 92
Spicy Baked Crabp. 94
Basic Fish Stockp. 95
Chapter 4 Beefp. 97
Beef Carpaccio with Anchovies, Capers, and Parmesanp. 100
Steak Tartare Croutonsp. 102
Cold Beef Tongue Salad with Salsa Verdep. 104
Salsa Verdep. 105
Rib Eye Steak with Marrow and Shallotsp. 106
Roast Beef Sirloin Sandwichp. 108
Grilled Skirt Steak with Anchovy and Garlic Saucep. 110
Alice's Lovage Burgersp. 111
Boeuf a la Ficelle with Horseradish Creamp. 112
Horseradish Creamp. 113
Grilled Tenderloin with Chanterelles, Garlic, and Parsleyp. 114
Braised Beef Cheeks in Red Molep. 116
Savory Herb Meatballs with Spaghettip. 118
Braised Beef Short Ribs with Gremolatap. 120
Bollito Mistop. 122
Bolognese Saucep. 124
Basic Beef Stockp. 126
Basic Beef Reductionp. 127
Chapter 5 Porkp. 129
Headcheesep. 134
Country Terrine with Pistachiosp. 136
Prosciutto, Spring Onion, and Artichoke Antipastop. 138
Pizza with Bacon, Onions, and Greensp. 140
Fennel Sausage with Red Winep. 141
Smoky Garlic Sausage with Kalep. 142
Catalan-Style Sausage and Clamsp. 144
Crepinettes with Swiss Chardp. 146
Boudin Blancp. 148
Roast Suckling Pigp. 150
Roast Pork Loin with Rosemary and Fennelp. 151
Long-Cooked Pork Shoulderp. 152
Red Wine-Braised Baconp. 153
Simple Cured Pork Chopsp. 154
Brine-Cured Porkp. 155
Home-Cured Pancettap. 156
Chapter 6 Lambp. 157
Spicy Lamb Sausagep. 160
Lamb Braised with Tomatoes and Garlicp. 162
Grilled Boneless Lamb Leg with Olive Saucep. 164
Lamb Couscous with Turnips, Carrots, and Harissap. 166
Buttered Couscousp. 168
Harissap. 169
Soupe au Pistou with Lamb Shanksp. 170
Braised and Grilled Spring Lambp. 172
Warm Lamb Salad with Pomegranates and Walnutsp. 174
Lamb Innardsp. 176
Chapter 7 Poultryp. 177
Cured Duck Breast "Prosciutto"p. 181
Shaved Foie Gras and Rocket Saladp. 182
Pigeon Salad with White Bean Toastsp. 184
Warm Duck Breast Salad with Green Olive Relishp. 186
Duck Confit with Baked Figsp. 188
Duck Rillettes Croutons with Chicory Saladp. 190
Duck Legs Braised in Zinfandelp. 192
Polenta with Duck Saucep. 194
Grilled Quail with Bread Crumb Salsap. 196
Bread Crumb Salsap. 196
Roast Chickenp. 198
Pan-Fried Truffled Chicken Breastsp. 199
Grilled Chicken Breasts au Poivrep. 200
Pollo al Mattone with Lemon and Garlicp. 202
Chicken Ballotine with Chanterellesp. 204
Basic Chicken stockp. 206
Chapter 8 Sweetsp. 207
Affogatop. 213
Meyer Lemon Eclairsp. 214
Comice Pear Crispp. 216
Panna Cottap. 217
Lindsey's Chocolate Cake with Sicilian Sabayonp. 218
Honey-Pistachio Brittle Ice Cream with Lavender Saucep. 220
Cherry Clafoutisp. 222
Angel Food Cakep. 224
Plum and Pluot Galettep. 226
Galette Doughp. 227
Chocolate Espresso Custardp. 228
Mulberry Sherbetp. 229
Plum Upside-Down Cakep. 230
Apple and Brandied Currant Tartp. 232
Apricot Bread Puddingp. 234
Peach Leaf Creme Bruleep. 236
Wood Oven-Baked Figs with Raspberriesp. 238
Chilled Papaya with Limep. 239
Favorite Cafe Cookies:p. 240
Pain d'Amandep. 240
Butterscotch Batonsp. 240
Chocolate-Almond Cookiesp. 241
Cats' Tonguesp. 242
Orange-Currant Cookiesp. 242
Sources and Resourcesp. 245
Bibliographyp. 251
Illustrationsp. 253
Indexp. 257