A Platter of Figs and Other Recipes

This book is is a narrative meant to inspire readers to get back in the kitchen, like those that are disheartened by their present progress with culinary skills. The narrative shares author David Tanis’s experiences as a restaurateur of radical revolutionary ambitions in Berkley, contrasted with his other half of the year of being a dinner host in a 17th Century Parisian apartment with a rustic kitchen. It explores a social dimension of food and mealtimes.

The book doesn’t explore many technicalities of being a skilled chef but it does share all you need to know to make the 24 menus found in this book, using simple ingredients and kitchenware to make some delectable food that will drive social occasions, ideally, for the reader.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)