A Platter of figs and other recipes / David Tanis

Includes index.

Cover -- Copyright -- Epigraph -- Contents -- Foreword by Alice Waters -- A Way to Eat; Spring Menus -- Favas and Other Harbingers -- How to Cook a Rabbit -- A Cold Spring -- Supper of the Lamb -- Salmon on My Mind -- Duck for Dinner -- Summer Menus -- Too Darned Hot, Alors! -- Slightly All-American -- Yellow Hunger -- Feeling Italian, Part I -- Viva Fish Tacos -- Hot Day, Cold Chicken -- Fall Menus -- Feeling Italian, Part II -- In Catalonia -- The Bean Soup Lunch -- Another Early Autumn -- Dinner for a Tuscan -- A Simple Moroccan Supper -- Winter Menus -- Tapas Party -- Slow Beef -- Nuevo Mexico -- Feeling Italian -- Part III. Peasant Fare from a Parisian Kitchen North African Comfort Food -- Afterword -- Acknowledgments -- Index.

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine.