From Publishers Weekly
In general, tapas presents the diner with dozens of choices in dozens of flavors, and it does so with an emphasis on drinks. In 1998, the authors, all formerly associated with Alice Waters's Chez Panisse restaurant, capitalized on the appeal of tapas and opened Cesar. This cookbook, humorously self-conscious and immediately accessible, includes 100 tapas and drink recipes and allow the home cook to replicate the restaurant's creations. Heavily influenced by Waters's seminal philosophy about food (always fresh, always local, organically grown whenever possible), the dishes are bright with flavor and designed with an emphasis on freshness. Most are easy to make, and the ingredient combinations are stellar. Smoked Trout and Persimmon Salad; Bread Pudding with Orange Caramel Sauce; and Chicken Escabeche Salad are good examples. Half of the book is devoted to beverages, many of them familiar cocktails. But the information about wine and sherry is informative and sophisticated, and the Latin American mixed drink recipes are varied and inspiring. The book's design sometimes runs counter to the cook's endeavors-recipe steps are not numbered, and tend to ramble; introductions to recipes often bury the otherwise helpful tips-but overall the book is fun, inspiring and reliable. Copyright 2003 Reed Business Information, Inc.
Book Description
When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the CÉSAR cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of César from inception to its current status as one of the Bay Area’s prime dining and nightlife spots. One hundred classic tapa and drink recipes from the César catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant’s irrepressible spirit.
About the Author
OLIVIER SAID’s 27 years in the restaurant business has taken him from his native country of France to Spain, Los Angeles, and most recently, Berkeley, California. He is currently a managing partner at César. JAMES MELLGREN spent 10 years as a buyer for Dean & DeLuca in New York, and has written and lectured about the foods of Spain, most recently for the Culinary Institute of America. He is currently the associate editor of Gourmet Retailer magazine and lives in Berkeley, California. MAGGIE POND is head chef at César.
Cesar: Recipes from a Tapas Bar FROM THE PUBLISHER
OLIVIER SAID's 27 years in the restaurant business has taken him from his native country of France to Spain, Los Angeles, and most recently, Berkeley, California. He is currently a managing partner at Cﾽsar.JAMES MELLGREN spent 10 years as a buyer for Dean & DeLuca in New York, and has written and lectured about the foods of Spain, most recently for the Culinary Institute of America. He is currently the associate editor of Gourmet Retailer magazine and lives in Berkeley, California. MAGGIE POND is head chef at Cﾽsar.
SYNOPSIS
When three Chez Panisse alums opened a tapas bar next door to Alice Waters' famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, Cﾽsar earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the CﾽSAR cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of Cﾽsar from inception to its current status as one of the Bay Area's prime dining and nightlife spots. One hundred classic tapa and drink recipes from the Cﾽsar catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant's irrepressible spirit.
FROM THE CRITICS
Publishers Weekly
In general, tapas presents the diner with dozens of choices in dozens of flavors, and it does so with an emphasis on drinks. In 1998, the authors, all formerly associated with Alice Waters's Chez Panisse restaurant, capitalized on the appeal of tapas and opened Cesar. This cookbook, humorously self-conscious and immediately accessible, includes 100 tapas and drink recipes and allow the home cook to replicate the restaurant's creations. Heavily influenced by Waters's seminal philosophy about food (always fresh, always local, organically grown whenever possible), the dishes are bright with flavor and designed with an emphasis on freshness. Most are easy to make, and the ingredient combinations are stellar. Smoked Trout and Persimmon Salad; Bread Pudding with Orange Caramel Sauce; and Chicken Escabeche Salad are good examples. Half of the book is devoted to beverages, many of them familiar cocktails. But the information about wine and sherry is informative and sophisticated, and the Latin American mixed drink recipes are varied and inspiring. The book's design sometimes runs counter to the cook's endeavors-recipe steps are not numbered, and tend to ramble; introductions to recipes often bury the otherwise helpful tips-but overall the book is fun, inspiring and reliable. (Oct.) Copyright 2003 Reed Business Information.
Art & Photography
Book Info
