| Record ID | ia:chezpanissecooki0000bert |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/chezpanissecooki0000bert/chezpanissecooki0000bert_marc.xml |
| Download MARC binary | https://www.archive.org/download/chezpanissecooki0000bert/chezpanissecooki0000bert_meta.mrc |
LEADER: 02728cam 2200517 a 4500
001 ocm16900931
003 OCoLC
005 20220117235613.0
008 871006s1988 nyua 001 0 eng
010 $a 87028546
040 $aDLC$beng$cDLC$dBTCTA$dBDX$dOCLCF$dSLR$dOCL$dOCLCQ$dUKOBU$dOCLCA$dEYM$dGUA$dOCLCO
020 $a0394559088
020 $a0394569709
020 $a9780394569703
020 $a9780394559087
035 $a(OCoLC)16900931
050 00 $aTX715$b.B485485 1988
082 00 $a641.5/09794/67$219
100 1 $aBertolli, Paul.
245 10 $aChez Panisse cooking /$cby Paul Bertolli with Alice Waters ; photographs by Gail Skoff.
250 $a1st ed.
260 $aNew York, NY :$bRandom House,$c1988.
300 $a449 pages :$billustrations (some color) ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aFish and shellfish -- Vegetables -- Risotto and pasta -- Bread -- Meats and poultry -- Desserts -- Pickles and preserves -- Fresh and pure ingredients -- Making a menu -- Wine -- Basics.
520 $aSince the first meal served at Chez Panisse in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature--dedicated to the common interest of environment and consumer in the use of fresh organic ingredients. In this cookbook, chef Paul Bertolli presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon--and sometimes simplifying--the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself. Above all, the recipes are meant to inspire the cook to create his or her own version, to awaken the senses to the nuances of taste, texture, and color in cooking.--From publisher description.
610 20 $aChez Panisse.
650 0 $aCooking.
610 24 $aChez Panisse.
610 27 $aChez Panisse.$2fast$0(OCoLC)fst00565848
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aMenus.$2fast$0(OCoLC)fst01424061
655 7 $aCookbooks.$2lcgft
655 7 $aMenus.$2lcgft
700 1 $aWaters, Alice.
700 1 $aSkoff, Gail.
938 $aBrodart$bBROD$n38922673$c$28.50
938 $aBaker and Taylor$bBTCP$n87028546
029 1 $aAU@$b000005571416
029 1 $aNZ1$b3507365
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 244 OTHER HOLDINGS