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East Bay Chefs—and Authors

East Bay chefs have authored three new unique books on food.


Published:

Suzie Rashkis

These three new books were written by East Bay chefs and celebrate beautiful, delicious food in unique ways.

Chez Panisse chef David Tanis lets the seasons rule his simple yet inventive recipes in A Platter of Figs. His menus are a farmers market lover’s dream, with, for example, a winter recipe for chicken tagine with pumpkin and chickpeas. Full-page color photos show off the family-style dishes. And Tanis hides treats in his new book, such as a page devoted to finding and preparing good garlic.

For dessert, open Brittles, Barks, & Bonbons, a candy book by former pastry chef and Oakland food writer Charity Ferreira. Those intimidated by candy making won’t be able to resist simple recipes such as old-fashioned peanut brittle and rocky road bark. There’s also plenty for fans of more exotic treats, such as chai-spiced truffles.

Long before Alice Waters became a famous chef, she was a Montessori teacher. You’ll see those ideas—nourishing the whole child and encouraging children to learn by doing—in Edible Schoolyard: a Universal Idea.

Her new book includes some recipes but mostly tells the story of the Edible Schoolyard, the organic fruit and vegetable garden that emerged from a patch of broken asphalt at a Berkeley middle school. Filled with gorgeous photos of children harvesting and cooking what they helped grow, the book is an open invitation to bring the concept of edible education to all children.

A Platter of Figs and Brittles, Barks, & Bonbons are available now. Edible Schoolyard comes out next month. 

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