
From the head chef at Berkeley’s legendary Chez Panisse, this book of real-food recipes and reflections on the art of eating is made for food lovers who also savor the written word.
By David Tanis (Artisan, 2010)
From the head chef at Berkeley’s legendary Chez Panisse, this book of real-food recipes and reflections on the art of eating is made for food lovers who also savor the written word.
Leave a Comment