If you've spent any time perusing David Tanis's first book, A Platter of Figs,
you'll know why the kitchen hearts in my house are aflutter at the
arrival of his second. Tanis has been chef at Chez Panisse for more than
a quarter-century, and his culinary sophistication reveals itself in an
inviting embrace of simplicity and pleasure. The book's well-composed
pages have an easy beauty—a serenity of thought and feeling—almost as
nourishing as the recipes.