Platter of Figs

This week’s NY Times Magazine features A Platter of Figs, a cookbook by David Tanis, sending it from #192 (already fairly high for a cookbook, bearing out the article’s assertion that the book is “long-awaited”) to #84 on Amazon’s sales rankings. None of the libraries I checked have ordered it.

The author was a chef at Alice Water’s influential restaurant, Chez Panisse in Berkeley, CA. The book is inspired by the meals Tanis cooked for friends in his Paris apartment, using seasonal ingredients from local markets. Says the NYT Magazine reviewer,  

After cooking my way through A Platter of Figs, I found other cookbooks disconcerting, their long lists of ingredients often superfluous and distracting.

A great way to stay on top of demand is to get to know niche publishers and buy directly from their catalogs, rather than wait for prepub reviews (that’s one of the reasons we link to PDF’s of publisher catalogs). Artisan is a good case in point, a publisher with a strong track record of being on top of cooking trends (download their catalog here). Some of their cookbooks are aimed at the high-end cook (like the new book by Thomas Keller on sous vide cooking, Under Pressure), but even everyday cooks like to dream! 

  • Hardcover: $35
  • Publisher: Artisan (September 1, 2008)
  • ISBN-10: 1579653464
  • ISBN-13: 978-1579653460

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