Chez Panisse Vegetables
By Alice Waters
HarperCollins, $32.50
ISBN 0060171472
Review by Sybil Pratt
Renowned restaurateur Alice Waters has very definite ideas: "Good food depends almost entirely on good ingredients . . . . Select produce that looks freshly harvested and at its peak. Look for vegetables that look right back at you! . . . When you cook, remain open to variation and taste all along the way." Her latest addition to the Chez Panisse cookbook library is Chez Panisse Vegetables, written with the Cooks of Chez Panisse. Easy elegance is the motif in this A-to-Z (or amaranth greens to zucchini) "album of possibilities for vegetables." Each vegetable is given a proper introduction, with preparation techniques and some advice on cultivation. Recipes range from the formal, with all ingredients and cooking steps spelled out--an Indian-inspired Spicy Broccoli Vegetable SautŽ, Green Risotto with Fava Bean Puree, Peas, and Asparagus-to the more informal, with unquantified narrative descriptions-Marinated Roasted Peppers, a simple Champagne Tomato Salad with macerated shallots, Pasta with Zucchini, Walnuts and Pesto.
Sybill Pratt is an avid cook.
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