Heart of the Artichoke and Other Kitchen Journeys

Whereas the menus in "A Platter of Figs" were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled and punctuated with rich mini-essays full of information and insight. The menus are bookended by a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy, and at the other end, menus for holiday feasts.

Short-listed for James Beard Foundation Book Awards (General) 2011

Six months a year, David Tanis is head chef at Chez Panisse in Berkeley, California, where he's been since the 1980s, helping to define the restaurant's wildly influential style. He spends the other half of the year in Paris, where he hosts dinners of international renown. David's French kitchen is a six-by-ten-foot galley with a rickety stove, a small sink, little counter space, and a half-dozen well-used pots and pans. Tanis has been featured in "The New York Times", "Gourmet", and "Saveur".

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